What question did this study set out to answer?

The aim is to explore how different LED light spectra affect the yield and flavor compounds in basil.

April 19, 20260 citationsOpen Access

Trade-off between Biomass and Flavor Compounds in Basil under Red-Blue versus White LED Light

JPJonas PöllerRuhr West University of Applied Sciences

Key Points

The aim is to explore how different LED light spectra affect the yield and flavor compounds in basil.
Compared red-blue LEDs (3:1 ratio) with white LEDs under same light intensity (95 µmol m−2 s−1) over 16 weeks.
Measured plant height, fresh weight, and dry weight for biomass.
Conducted GC-MS analysis to quantify flavor-relevant compounds.
Red-blue LEDs increased plant height by 31.1%, fresh weight by 34.2%, and dry weight by 58.4%.
Biomass efficiency was 38.31 mg/W under red-blue lighting, a 184% increase over white lighting at 13.5 mg/W.
Flavor compounds like eucalyptol, linalool, and bergamotene were higher under white light, with increases of 45.5%, 421%, and 29.8%, respectively.

Abstract

This study investigated the influence of different LED light spectra on yield, efficiency, and flavorrelevant compounds of basil (Ocimum basilicum var. Genovese). Red-blue LEDs (ratio 3:1) were compared with white LEDs at identical photosynthetic photon flux density (95 µmol m−2 s−1) over 16 weeks. Under red-blue lighting, plant height (+31.1%), fresh weight (+34.2%), and dry weight (+58.4%) were significantly higher. Biomass efficiency reached 38.31 mg/W, representing a 184% increase compared to white lighting (13.5 mg/W). Conversely, GC-MS analysis revealed higher concentrations of flavor-relevant compounds under white light: eucalyptol (+45.5%), linalool (+421%), and bergamotene (+29.8%). The results indicate that red-blue LEDs favor biomass production and energy efficiency, while white light promotes the accumulation of secondary metabolites. Light spectrum selection should therefore be application-specific.

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