Abstract
The Apiaceae family known for vegetable crops rich in essential oils, includes numerous genera of high medicinal and economic value. This study investigates the effects of red and far-red light treatments through the dark period (night-break), on the growth characteristics, essential oil quantity and composition, in Coriandrum sativum L., Anethum graveolens L., and Petroselinum crispum. Treatments began 20 days after sowing, with exposure to red or far-red light for 4 h, nightly, from 10 pm to 2 am. Control plants had no treatment. The plants shoots were harvested after 30 days of treatment. The fresh and dry weight, height, petiole length, internode length, leaf number, leaf area, and total chlorophyll of plant samples were measured. Essential oils were evaluated and then analyzed using gas chromatography–mass spectrometry. The results showed that the red and far-red light led to non-significant increase in fresh and dry weight, plant height, petiole length, leaf number, leaf area, essential oil content, and concentration of individual oil components, while the internode length and total chlorophyll showed a significant increase in all treated plants. Therefore, the controlled use of red light and far-red light may be useful for initiating a response in plants, and enhancing their nutritional value. Key words: Apiaceae, light, night-break, essential oil constituents.  
Highlights
The Apiaceae family contains vegetable crops that are rich in secondary metabolites and essential oils
The results showed that the red and far-red light led to nonsignificant increase in fresh and dry weight, plant height, petiole length, leaf number, leaf area, essential oil content, and concentration of individual oil components, while the internode length and total chlorophyll showed a significant increase in all treated plants
The effects of red light (RL) and far-red light (FRL) treatments appeared in all species under study, some significant variations were observed in treated plants
Summary
The Apiaceae family contains vegetable crops that are rich in secondary metabolites and essential oils. The family includes numerous genera of high medicinal and economic value (Margaris et al, 1982). The family has a wide global distribution consisting of about 300 genera and 3000 species, mostly of temperate herbs (Hassan and Elhassan, 2017). Dill (Anethum graveolens L.) is a member of the Apiaceae family and is an aromatic herb used as a seasoning in different foods such as seafood, sauces, soups, and salads (Huopalahti and Linko, 1983). Parsley (Petroselinum crispum (Mill.) Fuss) and cilantro (Coriandrum sativum L.) are two herbs used to enhance the flavor of many cuisines, including in South America, China, India, Mexico, and South East Asia (Wong and Kitts, 2006).
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