Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis

Photosynthesis under artificial light: the shift in primary and secondary metabolism

“…Although a complete demonstration was not provided, one can hypothesize that the supplemented blue light activated cryptochrome, a blue-light photoreceptor that mediates reduction of hypocotyl length [12]. The efficiency of red (650-665 nm) LEDs on plant growth is easy to understand because these wavelengths perfectly fit with the absorption peak of chlorophylls [13] and phytochrome, while the supplemented blue light introduced the idea that growth under natural light could be mimicked using blue and red LEDs. In addition to providing a better excitation of the different types of photoreceptors, the blue þ red combination allowed a higher photosynthetic activity than that under either monochromatic light [14].…”

Sensory quality attributes of lettuce obtained using different harvesting performance systems

“…It was observed that during the day the green color of the leaves decreases, as pointed out by Schoefs (2002). It can be said that the samples reached the 6 th day of storage presenting acceptable color.…”

“…Since their chemical structure is unstable, they are easily degraded resulting in decomposition products that change the perception and food quality (SCHOEFS, 2002). This aspect is entirely related to the acquisition of these products by consumers; the decrease in chlorophyll content result in market losses, thus, encouraging research in an attempt to find methods to better preserve them.…”

New Developments in Lycopene Analysis by Spectroscopic and Chromatographic Techniques, Accompanied With Mathematical Modelling

“…For this reason, the methods for lycopene analysis in vegetables are limited and the need for a reliable and rapid analytical method for this purpose is recognized [43,154]. Therefore, samples should be handled under dim or red light, the solvent evaporated with gas (nitrogen, argon, or helium), and stored in the dark at temperatures below À20 C [155].…”