Ultraviolet A and Blue Light Transiently Regulate Total Phenolic and Anthocyanin Concentrations in Indoor-grown Red-leaf Lettuce
Nathan Kelly,
Erik S. Runkle
Abstract:In controlled environments, supplementing a light spectrum with ultraviolet A (UVA; 315–399 nm) or blue (B; 400–499 nm) light increases the concentrations of phenolic compounds that can increase quality attributes, such as leaf pigmentation and nutritional quality of lettuce (Lactuca sativa). However, B light and sometimes UVA light can inhibit leaf expansion and biomass accumulation when continuously applied, whereas applying it only at the end of the production cycle can increase lettuce quality with little … Show more
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