Far-red radiation during indoor cultivation reduces lettuce nutraceutical quality and shortens the shelf-life when stored at supra optimal temperatures

文献类型： 外文期刊

第一作者： Zou, Jie

作者： Zou, Jie;Cheng, Ruifeng;Li, Tao;Fanourakis, Dimitrios;Tsaniklidis, Georgios;Woltering, Ernst J.

作者机构：

关键词： Antioxidants; Far -red; Indoor cultivation; Lactuca sativa; Shelf -life; Temperature abuse

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）

ISSN： 0925-5214

年卷期： 2023 年 198 卷

页码：

收录情况： SCI

摘要： To improve yield in lettuce during indoor cultivation, far-red radiation (FR, 700-800 nm) is often added to the photosynthetic active radiation (PAR, 400-700 nm). Different scenarios was applied in this study: in one scenario FR is applied throughout the 16 h photoperiod (FR-Day); in another scenario FR is applied for a short duration (1 h) at the end of the day (FR-EOD). We have shown that FR-Day is optimal for improving yield, whereas FR-EOD is optimal for production efficiency (Zou et al., 2019). Here, we evaluated the impact of both scenarios on the postharvest quality of lettuce. Shelf-life of excised packaged (polyethylene film) leaves was monitored during dark storage at 4 and 16 degrees C, respectively. FR during cultivation decreased the content of major health-promoting metabolites at harvest, especially under FR-Day. At 4 degrees C, shelf-life was not affected by the cultivation regime. At 16 degrees C, instead, FR was associated with increased postharvest deterioration rate and reduced overall visual quality throughout storage. The reduced shelf-life following FR during cultivation was related to elevated O-2(center dot-) content along with decreased activity of enzymatic (superoxide dismutase) and reduced levels of non-enzymatic (ca-rotenoids, total phenolics, and flavonoids) antioxidants. We conclude that FR during cultivation especially under FR-Day is associated with reduced nutraceutical quality at harvest, and potentially shorter shelf-life. Notably, the latter was only observed under inappropriate postharvest temperature management.

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