Effects of Supplemental Light Source on Basil, Dill, and Parsley Growth, Morphology, Aroma, and Flavor

Abstract

Broad-spectrum high-pressure sodium (HPS) lamps are the standard for greenhouse supplemental lighting. However, narrow-spectra light-emitting diodes (LEDs) offer potential benefits for enhancing growth, photosynthesis (Pn), and secondary metabolites in culinary herbs. Our objective was to quantify the effect of supplemental light source and spectra on growth, gas exchange, aroma, and flavor of culinary herbs. Basil (Ocimum basilicum ‘Nufar’), dill (Anethum graveolens ‘Fernleaf’), and parsley (Petroselinum crispum ‘Giant of Italy’) were transplanted into hydroponic systems in a glass-glazed greenhouse. Plants were provided with a supplemental photosynthetic photon flux (PPF) density of 100 μmol·m−2·s–1 from an HPS lamp or LEDs with a low blue (B) to red (R) light ratio of 7:93 [low blue (LB)] or high B:R at 30:70 [high blue (HB)]. Compared with plants grown under HPS lamps, basil grown under LB and HB LED lighting was shorter, while only HB-grown parsley was shorter; height of dill was unaffected by light source. Basil and parsley shoot fresh weight was lower for HB-treated plants compared with HPS, though dill was unaffected by supplemental light source. Shoot dry mass of basil, dill, and parsley was unaffected by light source. Both LED treatments increased Pn for basil and parsley compared with HPS-grown plants. Stomatal conductance (gS) was higher under LB and HB for basil compared with HPS in the morning and evening, but only HB-treated parsley was higher than HPS lighting in morning. Basil grown under LB, and parsley under both LEDs had lower chlorophyll fluorescence than those under HPS by the evening, but all three species had more chlorophyll b under LB light than HPS. Essential oil and phenolic accumulation were influenced by supplemental light treatment and responses varied among species. Lighting from LEDs resulted in a 2-fold increase in orientin and myristicin for basil and dill, respectively, while HB increased dillapiole concentration by 89% compared with HPS-grown dill. Notably, quercetin concentration was 2.8 times higher in dill grown under HB compared with HPS. Myrcene increased in all three species under either one (basil HB; dill LB) or both (parsley) LED lights compared with HPS. The increased content of aromatic and flavor compounds demonstrates the potential of supplemental lighting systems using specific wavelengths to add value; but the use of supplemental lighting requires an understanding of the additional stress on the photosynthetic mechanisms and the subsequent effect on biomass accumulation.