UV-A and FR irradiation improves growth and nutritional properties of lettuce grown in an artificial light plant factory

• Published in: Food chemistry Vol. 345; p. 128727
• Main Authors: He, Rui, Zhang, Yiting, Song, Shiwei, Su, Wei, Hao, Yanwei, Liu, Houcheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2021
• Subjects: 2,2-diphenyl-1-picrylhydrazyl; anthocyanins; antioxidant activity; Antioxidants - analysis; Antioxidants lettuce; ascorbic acid; Ascorbic Acid - analysis; Biomass; chlorophyll; Chlorophyll - analysis; cultivars; Environment, Controlled; Far-red light; Flavonoids - analysis; food chemistry; irradiation; Lactuca - chemistry; Lactuca - growth & development; Lactuca - radiation effects; leaf area; leaf development; lettuce; Light; nitrates; Nitrates - analysis; Nutrients - analysis; Plant Leaves - chemistry; Plant Leaves - growth & development; Plant Leaves - radiation effects; polyphenols; Primary metabolites; Sugars - analysis; Ultraviolet A light; ultraviolet radiation; Far-red light; Primary metabolites; Ultraviolet A light; Antioxidants lettuce

•Ultraviolet A (UV-A) supplementation reduced the leaf area and biomass in lettuce.•UV-A supplementation improved the chlorophyll, soluble protein, soluble sugar, vitamin C contents.•UV-A supplementation improved the flavonoid, polyphenol, and anthocyanin contents and DPPH free radical-scavenging ra...