Abstract

There is a misconception that leafy vegetables' taste is solely based on the types and genetics of the plant species. However, it is rarely the case when it comes to an indoor farming facility where cultivation parameters, especially the LED light as a source of energy for photosynthesis, can be optimized for plant growth and its taste. This study investigated how LED light spectra and photoperiod settings influence the growth and sensory quality of leafy vegetables within a controlled environment agriculture system. Experiments were conducted using two LED treatments: L1 (full-spectrum, 450–650 nm) and L2 (extended infrared, 450–740 nm). These treatments were applied under photoperiods ranging from 10 to 16 hours (P1–P4), with a 2-hour interval between each photoperiod setting. The cultivation was carried out over a 30-day hydroponic cycle. Both LED spectra and photoperiods have a significant impact on plant growth. L2 lighting has a significant effect on leaf length, whereas longer photoperiod, P4 produced higher fresh weight. The combination of L2P2 treatments enhanced sweetness and reduced bitterness. In conclusion, LED lighting can be adjusted according to consumer preferences in sensory attributes and is sustainable in food systems.