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Changes in Morphological, Physiological and Phytochemical Traits of Different Dill (Anethum graveolens L.) Cultivars as Affected by Light-Emitting Diodes

Dehghani, Nafiseh, Haghighi, Maryam, Rahimmalek, Mehdi, Sabzalian, Mohammad R., Szumny, Antoni·2024·Molecules
DOI 10.3390/molecules29235506PMC PMC11643749
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Abstract

Dill is a fragrant vegetable containing various beneficial compounds for health. This research aims to evaluate the impact of various spectra of LED light on essential oil composition and morphological and physiological characteristics of three dill cultivars. LED light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). RB light enhanced most physiological indicators investigated in this study, including photosynthetic pigments, phenols, flavonoids, and antioxidant capacity. Furthermore, electrolyte leakage in the three cultivars of Khomein, Isfahan, and Varamin decreased when exposed to RB light compared with C light. Under RB light, the essential oil contained more dill ether and α-phellandrene than in other light conditions. In general, light treatment with 75% R light and 25% B light had a noticeable impact on enhancing physiological features compared with other light spectrums. α-phellandrene levels increased in the Isfahan and Varamin cultivars under RB and B light conditions. Finally, the RB light and Khomein cultivars improved physiological features, whereas RB and R light in the Varamin and Isfahan cultivars are recommended for more essential oil compositions in functional food production.

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Figure 1 The interaction effect of different LED light treatments in each cultivar of dill on fresh weight of plant (A), dry weight of plant (B), and shoot length (C). The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.
Figure 1 The interaction effect of different LED light treatments in each cultivar of dill on fresh weight of plant (A), dry weight of plant (B), and shoot length (C). The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.CC BY · PubMed Central
Figure 2 The interaction effect of different LED light treatments in each cultivar of dill on L* (A), a* (B), and b* (C) color indexes. The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.
Figure 2 The interaction effect of different LED light treatments in each cultivar of dill on L* (A), a* (B), and b* (C) color indexes. The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.CC BY · PubMed Central
Figure 3 The interaction effect of different LED light treatments in each cultivar of dill on chlorophyll a (A), chlorophyll b (B), total chlorophyll (C), and carotenoid (D) concentrations. The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.
Figure 3 The interaction effect of different LED light treatments in each cultivar of dill on chlorophyll a (A), chlorophyll b (B), total chlorophyll (C), and carotenoid (D) concentrations. The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.CC BY · PubMed Central
Figure 4 The interaction effect of different LED light treatments in each cultivar of dill on relative water content (A), proline (B), phenol (C), flavonoid (D), antioxidant activity (E), and EL (F). The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.
Figure 4 The interaction effect of different LED light treatments in each cultivar of dill on relative water content (A), proline (B), phenol (C), flavonoid (D), antioxidant activity (E), and EL (F). The light treatments included greenhouse light as control (C), blue (B), red (R), red + blue (RB), and white (W). Significant differences between treatments are indicated by different letters (p < 0.05). Error bars represent the standard error of the mean, indicating the uncertainty of the mean values. Degrees of freedom of error (df) = 20 and sample number (n) = 25.CC BY · PubMed Central
Figure 5 PCA (A) and heat map graph (B) of the interaction effect of different LED light treatments in each cultivar of dill on the growth and physiological characteristics of dill. The circles are colored purple for group A, green for group B, and red for group C in the PCA graph. Component 1 and component 2 in the PCA are 39% and 22%, respectively. Control light × Khomein cultivar (C × Kh), blue light × Khomein cultivar (B × Kh), red light× Khomein cultivar (R × Kh), red + blue light × Khomein cultivar (RB × Kh), white light× Khomein cultivar (W × Kh), control light × Isfahan cultivar (C × Isf), blue light × Isfahan cultivar (B × Isf), red light × Isfahan cultivar (R × Isf), red + blue light × Isfahan cultivar (RB × Isf), white light × Isfahan cultivar (W × Isf), control light × Varamin cultivar (C × Var), blue light×Varamin cultivar (BvVar), red light × Varamin cultivar (R × Var), red + blue light × Varamin cultivar (RB × Var), white light × Varamin cultivar (W × Var).
Figure 5 PCA (A) and heat map graph (B) of the interaction effect of different LED light treatments in each cultivar of dill on the growth and physiological characteristics of dill. The circles are colored purple for group A, green for group B, and red for group C in the PCA graph. Component 1 and component 2 in the PCA are 39% and 22%, respectively. Control light × Khomein cultivar (C × Kh), blue light × Khomein cultivar (B × Kh), red light× Khomein cultivar (R × Kh), red + blue light × Khomein cultivar (RB × Kh), white light× Khomein cultivar (W × Kh), control light × Isfahan cultivar (C × Isf), blue light × Isfahan cultivar (B × Isf), red light × Isfahan cultivar (R × Isf), red + blue light × Isfahan cultivar (RB × Isf), white light × Isfahan cultivar (W × Isf), control light × Varamin cultivar (C × Var), blue light×Varamin cultivar (BvVar), red light × Varamin cultivar (R × Var), red + blue light × Varamin cultivar (RB × Var), white light × Varamin cultivar (W × Var).CC BY · PubMed Central
Figure 6 PCA (A) and heat map graph (B) of the interaction effect of different LED light treatments in each cultivar of dill on the essential oil. Component 1 and component 2 in the PCA are 21% and 18%, respectively. The circles are colored purple for group A, and red for group B in the PCA graph. Control light × Khomein cultivar (C × Kh), blue light × Khomein cultivar (B × Kh), red light × Khomein cultivar (R × Kh), red + blue light × Khomein cultivar (RB × Kh), white light × Khomein cultivar (W × Kh), control light × Isfahan cultivar (C × Isf), blue light × Isfahan cultivar (B × Isf), red light × Isfahan cultivar (R × Isf), red + blue light × Isfahan cultivar (RB × Isf), white light × Isfahan cultivar (W × Isf), control light × Varamin cultivar (C × Var), blue light × Varamin cultivar (B × Var), red light × Varamin cultivar (R × Var), red + blue light × Varamin cultivar (RB × Var), white light × Varamin cultivar (W × Var).
Figure 6 PCA (A) and heat map graph (B) of the interaction effect of different LED light treatments in each cultivar of dill on the essential oil. Component 1 and component 2 in the PCA are 21% and 18%, respectively. The circles are colored purple for group A, and red for group B in the PCA graph. Control light × Khomein cultivar (C × Kh), blue light × Khomein cultivar (B × Kh), red light × Khomein cultivar (R × Kh), red + blue light × Khomein cultivar (RB × Kh), white light × Khomein cultivar (W × Kh), control light × Isfahan cultivar (C × Isf), blue light × Isfahan cultivar (B × Isf), red light × Isfahan cultivar (R × Isf), red + blue light × Isfahan cultivar (RB × Isf), white light × Isfahan cultivar (W × Isf), control light × Varamin cultivar (C × Var), blue light × Varamin cultivar (B × Var), red light × Varamin cultivar (R × Var), red + blue light × Varamin cultivar (RB × Var), white light × Varamin cultivar (W × Var).CC BY · PubMed Central

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Cited by

Metadata

Authors
Dehghani, N., Haghighi, M., Rahimmalek, M., Sabzalian, M. R., & Szumny, A.
Venue
Molecules
Publisher
MDPI AG
Published
2024-11-21
Volume
29
Issue
23
Pages
5506
ISSN
1420-3049
DOI
10.3390/molecules29235506
PMC
PMC11643749
Cited by
6
References
0
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
  • Isfahan University of Technology (2020/39/B/NZ9/02741)
  • Wroclaw University of Environmental and Life Sciences (2020/39/B/NZ9/02741)
  • Wrocław University of Environmental and Life Sciences (2020/39/B/NZ9/02741)

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