Glowacz, Marcin ORCID: https://orcid.org/0000-0002-9249-1964, Mogren, Lars M., Reade, John P. H., Cobb, Andrerw H. and Monaghan, James M. (2015) High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach. Journal of the Science of Food and Agriculture, 95 (9). pp. 1821-1829. ISSN 0022-5142 (Print), 1097-0010 (Online) (doi:10.1002/jsfa.6880)

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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 (6 h HL and 18 h dark) on the quality changes of cold-stored spinach.

RESULTS: HL exposure resulted in oxidative stress, causing tissue damage and quality loss as evidenced by increased membrane damage and water loss. The content of total ascorbic acid was reduced under HL conditions. On the other hand, storage of spinach under LL conditions gave promising results, as nutritional quality was not reduced, while texture maintenance was improved. No significant differences, with the exception of nutritional quality, were found between spinach leaves stored under continuous (24 h) low-intensity light (30–35 µmol m−2 s−1) and their counterparts stored under the same light integral over 6 h (130–140 µmol m−2 s−1).

CONCLUSION: LL extended the shelf-life of spinach. The amount of light received by the leaves was the key factor affecting produce quality. Light intensity, however, has to be low enough not to cause excess oxidative stress and lead to accelerated senescence.

Item Type:	Article
Additional Information:	© 2014 Society of Chemical Industry. This is the pre-peer reviewed version of the following article: Glowacz, Marcin, Mogren, Lars M., Reade, John P. H., Cobb, Andrerw H. and Monaghan, James M. (2014) High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinach. Journal of the Science of Food and Agriculture, 95 (9). pp. 1821-1829, which has been published in final form at http://dx.doi.org/10.1002/jsfa.6880. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. FIRST published: 17 September 2014.
Uncontrolled Keywords:	ascorbic acid, colour evaluation, light intensity, membrane integrity, shelf-life, spinach
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute
Last Modified:	16 Oct 2019 09:21
URI:	http://gala.gre.ac.uk/id/eprint/13759

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