Growth Characteristics and Nutrient Content of Cowpea Sprouts Based on Light Conditions

• Published in: Korean journal of crop science Vol. 60; no. 4
• Main Authors: Kim, D.K., Jeollanamdo Agricultural Research and Extension Services, Naju, Republic of Korea, Kim, Y.M., DongUinara Co. Ltd., Naju, Republic of Korea, Chon, S.U., EFARINET Co. Ltd., Gwangju, Republic of Korea, Lee, K.D., Dongshin University, Naju, Republic of Korea, Rim, Y.S., Sunchon National University, Sunchon, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.12.2015
• Subjects: CAUPI; COWPEAS; NIEBE; sprout,light color,light quantity
• ISSN: 0252-9777

We examined the effects of light colors (wavelength) and light quantities on the yield ratio and quality of cultivated cowpea sprouts. All light colors resulted in a lower cowpea sprout yield ratio compared to the untreated condition (darkness), but were similar in hard seed ratio. All light colors promoted the growth of the epicotyl and root when compared to the untreated condition, but limited the growth of the hypocotyl. White light (458 nm) significantly improved grade by increasing the lightness of the cotyledon and the hypocotyl and the yellowness of the hypocotyl. The Fe content of cowpea sprouts was higher in those grown under red light (632 nm), and the total amino acid content was higher for those grown under yellow light (560 nm), white light (458 nm), and blue light (460 nm) compared to plants grown in the untreated condition (darkness). The yield ratio of cowpea sprouts was lower in the yellow light condition (560 nm) at lower light quantity, but no differences were observed at other light colors and quantities. The lightness and yellowness of cowpea sprouts was higher in the yellow light (560 nm) and red light (632 nm) at lower light quantity, redness was lower. No significant differences were observed in the content of normal and inorganic components according to the light quantities of each light color, except that Fe content was higher in sprouts grown under red light (632 nm) as light quantity increased. Total amino acid content was slightly higher in sprouts grown under white light (458 nm) and blue light (460 nm) as light quantity increased.