TABLE 1.

Effects of spectra on the quality of lettuce under different LED treatments.

Light treatments	Chl a (mg/g)	Chl b (mg/g)	Chl a + b (mg/g)	Soluble sugar (mg/g FW)	Soluble protein (mg/g FW)	Vitamin C (mg/kg FW)
RB	0.446 ± 0.026c	0.120 ± 0.015b	0.566 ± 0.034c	5.73 ± 0.28a	13.17 ± 0.62a	118.8 ± 8.64ab
RBG	0.319 ± 0.019d	0.120 ± 0.034b	0.439 ± 0.011d	4.53 ± 0.32b	8.84 ± 0.64bc	110.4 ± 7.59b
RBP	0.734 ± 0.006a	0.210 ± 0.028a	0.944 ± 0.021a	5.00 ± 0.12ab	10.10 ± 0.82b	146.3 ± 9.91a
RBF	0.585 ± 0.027b	0.173 ± 0.016a	0.758 ± 0.054b	4.69 ± 0.13b	6.830 ± 0.36c	104.7 ± 9.00b

RB, 75% red + 25% blue LED; RBG, 60% red + 20% blue + 20% green LED; RBP, 60% red + 20% blue + 20% purple LED; RBF, 60% red + 20% blue + 20% infrared LED.

The letters represent the significant difference of different treatments (p < 0.05).