Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

Li ZhangQiqi ZhangVictor Hugo Escalona ContrerasTao HuangHui JiangBo SongZhiling DuanYuejian LiXiao YangHongyuan SongQichang Yang

Published in: Journal of the science of food and agriculture (2024)

Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.

Keyphrases

high intensity
healthcare
primary care
quality improvement
risk assessment
climate change