4.7 Article

Nutritional Characterization Based on Vegetation Indices to Detect Anthocyanins, Carotenoids, and Chlorophylls in Mini-Lettuce

期刊

AGRONOMY-BASEL
卷 13, 期 5, 页码 -

出版社

MDPI
DOI: 10.3390/agronomy13051403

关键词

Lactuca sativa L; biofortified foods; genetic enhancement; indirect method; nutrition; RGB image

向作者/读者索取更多资源

This study evaluated different vegetation indices for estimating anthocyanin, chlorophyll, and carotenoids in mini-lettuce genotypes. The results showed that the green leaf index was able to accurately predict the content of leaf pigments in red and green mini-lettuce. This high-performance phenotyping technique can be used in breeding programs and for monitoring biofortification levels in lettuce.
When obtaining new cultivars or monitoring the nutritional composition of lettuce, new techniques are necessary given the high cost and time required to conduct laboratory analyses of plant composition by conventional methods. The objective of this study was to evaluate different vegetation indices for the estimation of anthocyanin, chlorophyll, and carotenoids in mini-lettuce genotypes with different leaf colors and different typologies from red, green, and blue (RGB) images. The contents of pigments were evaluated in 15 lettuce genotypes, in addition to the soil plant analysis development (SPAD) index and vegetation indices in the visible range. The variability among genotypes was confirmed by the Scott-Knott test (p < 0.05) and multivariate analysis. Linear regressions were obtained between the green leaf index (GLI) and leaf pigments. GLI was a good predictor for estimating the contents of anthocyanin (r = -0.83; r(2) = 0.75), carotenoid (r = -0.59; r(2) = 0.43), chlorophyll a (r = -0.69; r(2) = 0.48), chlorophyll b (r = -0.62; r(2) = 0.39), and total chlorophyll (r = -0.77; r(2) = 0.65) in red and green mini-lettuce. The high-performance phenotyping technique can be used to evaluate leaf pigments in breeding programs, as well as in crops for monitoring biofortification levels in lettuce.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据