Research article2015Peer reviewedOpen access
High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach
Glowacz, Marcin; Mogren, Lars; Reade, John; Cobb, Andrew; Monaghan, James
Abstract
BACKGROUND Quality management in the fresh produce industry is an important issue. Spinach is exposed to various adverse conditions (temperature, light, etc.) within the supply chain. The present experiments were conducted to investigate the effect of light conditions (dark, low-intensity light (LL) and high-intensity light (HL)) and photoperiod (6h HL and 18h dark) on the quality changes of cold-stored spinach.
Keywords
ascorbic acid; colour evaluation; light intensity; membrane integrity; shelf-life; spinach
Published in
Journal of the Science of Food and Agriculture
2015, Volume: 95, number: 9, pages: 1821-1829
Publisher: Wiley-Blackwell
UKÄ Subject classification
Horticulture
Publication identifier
DOI: https://doi.org/10.1002/jsfa.6880
Permanent link to this page (URI)
https://res.slu.se/id/publ/67473