Supplemental upward LED lighting for growing romaine lettuce (Lactuca sativa) in a plant factory: cost performance by light intensity and different light spectra

Romaine lettuce (Lactuca sativa) is an important staple of American agriculture. Unlike many vegetables, romaine lettuce is typically consumed raw. Phylloplane microbes occur naturally on plant leaves; consumption of uncooked leaves includes consumption of phylloplane microbes. Despite this fact, the microbes that naturally occur on produce such as romaine lettuce are for the most part uncharacterized. In this study, we conducted culture-based studies of the fungal romaine lettuce phylloplane community from organic and conventionally grown samples. In addition to an enumeration of all such microbes, we define and provide a discussion of the genera that form the “core” romaine lettuce mycobiome, which represent 85.5% of all obtained isolates: Alternaria, Aureobasidium, Cladosporium, Filobasidium, Naganishia, Papiliotrema, Rhodotorula, Sampaiozyma, Sporobolomyces, Symmetrospora and Vishniacozyma. We highlight the need for additional mycological expertise in that 23% of species in these core genera appear to be new to science and resolve some taxonomic issues we encountered during our work with new combinations for Aureobasidiumbupleuri and Curvibasidium nothofagi. Finally, our work lays the ground for future studies that seek to understand the effect these communities may have on preventing or facilitating establishment of exogenous microbes, such as food spoilage microbes and plant or human pathogens.

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Effect of Methyl Jasmonate on Phenolic Compounds and Carotenoids of Romaine Lettuce (Lactuca sativa L.)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf071927m ◽

2007 ◽

Vol 55 (25) ◽

pp. 10366-10372 ◽

Cited By ~ 71

Author(s):

Hyun-Jin Kim ◽

Jorge M. Fonseca ◽

Ju-Hee Choi ◽

Chieri Kubota

Keyword(s):

Phenolic Compounds ◽

Methyl Jasmonate ◽

Lactuca Sativa ◽

Romaine Lettuce ◽

Lactuca Sativa L

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Business model and cost performance of mini-plant factory in downtown

10.1016/b978-0-323-85152-7.00002-1 ◽

2022 ◽

pp. 271-293

Author(s):

Na Lu ◽

Masao Kikuchi ◽

Volkmar Keuter ◽

Michiko Takagaki

Keyword(s):

Business Model ◽

Cost Performance ◽

Plant Factory

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End-Of-Day LED Lightings Influence the Leaf Color, Growth and Phytochemicals in Two Cultivars of Lettuce

Agronomy ◽

10.3390/agronomy10101475 ◽

2020 ◽

Vol 10 (10) ◽

pp. 1475 ◽

Cited By ~ 1

Author(s):

Yamin Li ◽

Rui Shi ◽

Haozhao Jiang ◽

Linyuan Wu ◽

Yiting Zhang ◽

...

Keyword(s):

Lactuca Sativa ◽

White Light ◽

Growth Stage ◽

Dark Period ◽

Red Light ◽

Shoot Biomass ◽

Artificial Light ◽

Ultraviolet A ◽

Leaf Color ◽

Plant Factory

Four light treatments (W: white light; EOD-B: end-of-day enhanced blue light; EOD-FR: end-of-day supplementary far-red light; EOD-UV: end-of-day supplementary ultraviolet-A light) were designed to explore the effects of end-of-day (EOD) lightings (30 min before dark period) on leaf color, biomass and phytochemicals accumulation in two lettuce cultivars (Lactuca sativa cv. ‘Red butter’ and ‘Green butter’) in artificial light plant factory. EOD-FR stimulated the plant and shoot biomass of two cultivars, and EOD-B suppressed the growth of ‘Red butter’ but induced higher biomass in ‘Green butter’. EOD lightings generated brighter, greener and yellower leaf in ‘Red butter’ at harvest, but the highest lightness and the deepest redness of ‘Green butter’ leaf were observed in the middle growth stage. ‘Red butter’ had prominent higher contents of chlorophylls and carotenoids, while these pigments showed less sensitivity to the interaction of cultivars and EOD lightings. EOD lightings impeded the accumulation of anthocyanin in two cultivars, except EOD-UV slightly increased the anthocyanin contents in ‘Green butter’. EOD-UV strengthened the antioxidant capability of ‘Green butter’, but EOD lightings had different effects on the antioxidant and nutritional compound contents in two lettuce cultivars.

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