Analysis of mechanisms of plant growth in response to yellow light by means of metabolomics

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The irradiation of a mixture red and blue light compared with white light decreased the antioxidative activity of in kaiwaredaikon. However, the antioxidative activities were increased by the addition of yellow or blue light. These findings suggest that the irradiation of yellow or green light should be useful for producing sprouts with higher antioxidative capacity. Polyphenols concentration was increased in accordance with the antioxidative activity. These results indicate that the content of polyphenols was increased by irradiation of yellow or green light and consequently the antioxidative ability becomes stronger.