Abstract
We evaluated the effect of a newly-developed nutrient solution of red perilla (NSP) with various electrical conductivity (EC) levels on plant growth, mineral content, and bioactive compounds. Four-week-old seedlings were grown in greenhouse nutrient solution as control (CT) (EC 1–3 dS m−1) or NSP (EC 1–6 dS m−1). NSP 1 dS m−1 induced better growth characteristics, whereas higher EC levels inhibited plant growth. Most of the macro-elements contents significantly decreased under NSP 6 dS m−1, whereas the micro-elements contents fluctuated according to EC levels. Total phenolic concentration in NSP was lower than that in CT, and total phenolic content was highest under NSP 1 dS m−1. Total anthocyanin and antioxidant concentrations and contents increased at lower EC levels. Rosmarinic and caffeic acids concentrations increased at higher EC levels, whereas there were no significant differences in these compound contents among the EC levels. No difference in perillaldehyde concentration was observed, whereas the content was higher at lower EC levels. Overall, these results suggest that NSP 1 dS m−1 is suitable for cultivating red perilla in plant factories.
Highlights
Perilla (Perilla frutescens) belongs to the Labiatae family
The electrical conductivity (EC) levels at 1 and 2 dS m−1 of CT and 1–3 dS m−1 of nutrient solution for red perilla (NSP) showed an efficient effect on red perilla growth
Shoot fresh weight of plants grown under NSP 1 and 2 dS m−1 was significantly higher than those under NSP 5 and 6 dS m−1 (Figure 2A); whereas shoot dry weight was greater under NSP 1–4 dS m−1 compared with that of plants grown under NSP 6 dS m−1 (Figure 2B)
Summary
Perilla (Perilla frutescens) belongs to the Labiatae family. It is consumed as a functional food and widely cultivated as an annual herb in China, Korea, Japan, Vietnam, and Thailand [1]. The high content of bioactive compounds found in perilla, such as rosmarinic acid, caffeic acid, and anthocyanins, contributes to perilla’s health-promoting effects [6]. Perillaldehyde is the main component, comprising up to 50%, of the essential oils extracted from perilla plants. It is responsible for the unique smell and taste of perilla, which is important for the flavor of food and for medical treatment, such as depressive effects on the central nervous system and antibacterial activity [7]. A new approach that cultivates perilla in a closed controlled environment system has been utilized to improve the productivity and quality of perilla plants for market and consumer needs
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