The buzz of secondary metabolites

Added on 11 November 2021

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The diversity of crops grown in greenhouses and indoor vertical farms continues to expand. One broad segment that is increasing dramatically is the production of consumable crops. This includes a broad range of vegetables, fruits, culinary herbs and medicinals. While these crops are still predominantly grown in fields, yield and quality can be greatly increased when grown in controlled environments (although often with higher costs, too). Crop quality can refer to a lot of different plant parameters, but one of the more important ones for ingested crops is the concentrations of secondary metabolites.

Secondary metabolites are compounds that plants produce that are not directly involved in growth and development. These compounds are sometimes referred to as natural products, specialized metabolites, or secondary products, and vary widely from one crop to another. In contrast, primary metabolites are compounds that plants directly use during their life cycle, for example carbohydrates and proteins, and are common from one species to another.

There are hundreds of thousands of secondary metabolites. Their concentrations influence leaf and flower color (e.g., anthocyanins and carotenoids), nutrition (e.g., vitamins A and E), taste (e.g., glucosinolates and essential oils), and smell (volatile organic compounds).

Some secondary metabolites have medicinal properties [e.g., codeine and cannabidiol (CBD)], whereas others can be toxic. Some of these toxic compounds are used to control weeds, insects and pathogens. Regardless of their use, secondary metabolites can be modified through breeding activities as well as by plant culture and the environment.

Different forms of plant stress generally increase the concentrations of secondary metabolites. Some stressors include a high light intensity (especially UV and blue light), low temperature, poor nutrition, insect feeding and pathogen infection. The increase in some of these metabolites serve to protect plant tissue, and can be accompanied by increases in the nutritional or medicinal quality as well as flavor intensity.

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