Measurement of VOCs (Volatile Organic Compounds) in the Upper and Lower Leaves of Sweet Basil Cultivated Under Different Light Intensities in a Commercial Plant Factory

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  • SAKAGUCHI Naoki
    National University Corporation Toyohashi University of Technology, Department of Architecture and Civil Engineering
  • SHINDE Dhanashri
    Farmship, Inc., Electronics-Inspired Interdisciplinary Research Institute, National University Corporation Toyohashi University of Technology
  • OKA Riichiro
    Farmship, Inc., Electronics-Inspired Interdisciplinary Research Institute, National University Corporation Toyohashi University of Technology
  • USAMI Yoshihisa
    Farmship, Inc., Electronics-Inspired Interdisciplinary Research Institute, National University Corporation Toyohashi University of Technology
  • KITAJIMA Masahiro
    Farmship, Inc., Electronics-Inspired Interdisciplinary Research Institute, National University Corporation Toyohashi University of Technology
  • FUJIUCHI Naomichi
    Graduate School of Agriculture, Ehime University
  • INOUE Takanobu
    National University Corporation Toyohashi University of Technology, Department of Architecture and Civil Engineering
  • TAKAYAMA Kotaro
    Graduate School of Agriculture, Ehime University National University Corporation Toyohashi University of Technology, Department of Mechanical Engineering

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Other Title
  • 人工光型植物工場において異なる光強度で栽培されたスイートバジルの上位葉と下位葉を対象としたVOC計測
  • ジンコウ ヒカリガタ ショクブツ コウジョウ ニ オイテ コトナル ヒカリ キョウド デ サイバイ サレタ スイートバジル ノ ジョウイ ヨウ ト カイ ヨウ オ タイショウ ト シタ VOC ケイソク

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<p>Sweet basil (Ocimum basilicum L.) is a highly profitable crop grown in commercial plant factories, primarily valued for its aromatic profile rich in essential oils that offer positive health effects. Cultivated hydroponically under artificial light conditions, the plant’s light environment, including intensity, photoperiod, and spectrum, can be easily modified. Numerous studies have explored adjusting these factors to enhance the quality and quantity of sweet basil’s aroma. This study specifically examined the effect of light intensity on the aroma of sweet basil leaves in a commercial plant factory. Utilizing a portable VOC analyzing system named “zNose”, VOC (volatile organic compound) emissions from leaves were measured. The analysis included separate evaluations of VOC emissions from the upper and lower leaves of the same plant, as well as from in situ leaf blades and shredded leaves, simulating common cooking methods. The results revealed that light intensity significantly impacted the emissions of key VOCs such as Linalool, Cineole, Eugenol, and (Z)-3-hexenal―representative of basil leaf emissions. The effect was particularly pronounced in the VOC emission of shredded leaves, and similar patterns were observed between upper and lower leaves. However, these light intensity-dependent changes were negligible under relatively lower light conditions, as seen in lower leaves grown under different intensities. In conclusion, adjusting light intensity during cultivation in a commercial plant factory can modify the aroma of sweet basil. Yet, it is crucial to acknowledge significant aroma variations between upper and lower leaves on the same plant. In addition, relatively lower light intensities do not lead to significant differences in VOC emissions.</p>

Journal

  • Shokubutsu Kankyo Kogaku

    Shokubutsu Kankyo Kogaku 36 (3), 108-114, 2024

    Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists

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