Abstract

Brassica sprouts are rich in bioactive compounds with nutritional benefits. Here, we examined the effects of sodium chloride (NaCl), red light, blue light, and their combinations on mustard sprout growth, flavor, and antioxidant properties. NaCl and red light both promoted biomass accumulation but had contrasting metabolic effects. NaCl reduced chlorophyll and glucosinolates, while red light enhanced them. Blue light enhanced phenylpropanoid metabolism and the antioxidant capacity. Hormone profiling revealed that NaCl markedly increased indole-3-acetic acid, abscisic acid, and 1-aminocyclopropane-1-carboxylic acid. Red light elevated gibberellin A9 and homobrassinolide, and blue light strongly induced strigolactone; blue light in combination with NaCl further enhanced homobrassinolide. Transcriptomic analysis confirmed the coordinated regulation of metabolic and hormone signaling pathways. Overall, NaCl promoted growth and a milder flavor, red light improved nutritional quality, and NaCl combined with blue light optimized the antioxidant capacity, providing practical strategies for optimizing sprout cultivation.