Morphological and Physiological Responses of Brassica chinensis on Different Far-Red (FR) Light Treatments Using Internet-of-Things (IoT) Technology

Author:

Harun Ahmad Nizar,Ahmad RobiahORCID,Mohamed NorlizaORCID,Rahim Abd Rahman Abdul,Kaidi Hazilah MadORCID

Abstract

Advanced technology in agriculture has enabled the manipulation of the artificial light spectrum in plant development such as improving yield and plant growth. Light manipulation using light-emitting diodes or LEDs can inhibit, delay, or even promote flowering. Some studies have shown that far-red (FR) light can stop flowering, but studies have not fully explored the best method involving intensity and duration to induce plant growth. This paper presents results on LED light manipulation techniques, particularly FR light, on plant flowering control and plant elongation. The light manipulation technique on the combination of colors, photoperiods, and intensities proved that it can stop flowering, and stimulate and control the growth of plants during cultivation. The system was monitored using an Internet-of-Things (IoT) remote monitoring system, and it performed data mining. The results showed that plants that were grown under artificial sunlight (T5) and normal light (T1) treatments were superior compared to others. The FR light delayed flowering until 50 days of planting and accelerated the plant growth and increased the fresh weight by 126%. The experiment showed that a high variable intensity at 300 µmol m−1s−1 showed a great performance and produced the largest leaf area of 1517.0 cm2 and the highest fresh weight of 492.92 g. This study provides new insights to the researchers and the farming community on artificial light systems in improving plant factory production efficiency and in determining the best plant cultivation approach to create a stronger indoor farming management plant.

Funder

Ministry of Higher Education, Malaysia

Universiti Teknologi Malaysia

Publisher

MDPI AG

Subject

Plant Science,Agronomy and Crop Science,Food Science

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