C A method of increasing vitamin C in Brassicaceae sprout vegetables by means of conditioning LED light source

摘要

The present invention relates to a method for increasing the vitamin C content in vegetable sprouts and cabbages by conditioning an LED light source. More specifically, the LED light in a single color, which is selected from a group including white, blue, green, and red lights, is emitted to the vegetable sprouts and cabbages while blue is the preferred color of light. According to the present invention, the vitamin C content in the vegetable sprouts and cabbages can be increased. The present invention can establish the cultivation conditions for increasing the antioxidants, especially the vitamin C content, in the vegetable sprouts and cabbages through optimization of the cultivation conditions and emission of light from the LED light source in a specific wavelength range. The method can be applied to the production of high-quality vegetables and crops with rich functional substances, thereby contributing to increasing the farm income. In addition, the present invention can identify the interrelationships between light and metabolism regulation substances, provide the basic data related to research on the mechanism of the vegetables and crops generating functional substances, and be utilized for building the light emotion system suitable for plant cultivation facilities and other cultivation fields using the LED light source.