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To evaluate the effect of blue light intensity and timing, two cultivars of lettuce Lactuca sativa cv. "Batavia" (green) and cv. "Lollo Rossa" (red) were grown in a greenhouse compartment in late winter under natural light and supplemental high pressure sodium (SON-T) lamps yielding 90 (±10) μmol m(-2) s(-1) for up to 20 h, but never between 17:00 and 21:00. The temperature in the greenhouse compartments was 22/11°C day/night, respectively. The five light-emitting diode (LED) light treatments were Control (no blue addition), 1B 06-08 (Blue light at 45 μmol m(-2) s(-1) from 06:00 to 08:00), 1B 21-08 (Blue light at 45 μmol m(-2) s(-1) from 21:00 to 08:00), 2B 17-19 (Blue at 80 μmol m(-2) s(-1) from 17:00 to 19:00), and 1B 17-19 (Blue at 45 μmol m(-2) s(-1) from 17:00 to 19:00). Total fresh and dry weight was not affected with additional blue light; however, plants treated with additional blue light were more compact. The stomatal conductance in the green lettuce cultivar was higher for all treatments with blue light compared to the Control. Photosynthetic yields measured with chlorophyll fluorescence showed different response between the cultivars; in red lettuce, the quantum yield of PSII decreased and the yield of non-photochemical quenching increased with increasing blue light, whereas in green lettuce no difference was observed. Quantification of secondary metabolites showed that all four treatments with additional blue light had higher amount of pigments, phenolic acids, and flavonoids compared to the Control. The effect was more prominent in red lettuce, highlighting that the results vary among treatments and compounds. Our results indicate that not only high light level triggers photoprotective heat dissipation in the plant, but also the specific spectral composition of the light itself at low intensities. However, these plant responses to light are cultivar dependent.
Ouzounis et al. (Thu,) studied this question.