Low UVA intensity during cultivation improves the lettuce shelf-life, an effect that is not sustained at higher intensity
Yongcheng Chen, Dimitrios Fanourakis, Georgios Tsaniklidis, Sasan Aliniaeifard, Qichang Yang, Tao Li
Topics & Concepts
Polyphenol oxidaseChemistryBrowningFood scienceCatalaseAscorbic acidChlorophyllAntioxidantCarotenoidPostharvestSuperoxide dismutaseLight intensityPhenylalanine ammonia-lyaseReactive oxygen speciesPhotosynthesisHorticultureBotanyBiochemistryPeroxidaseEnzymeBiologyPhysicsOpticsOrganic chemistryLight effects on plantsPostharvest Quality and Shelf Life ManagementGreenhouse Technology and Climate Control