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The taste of UV light : Using sensomics to improve horticultural quality

Castro Alves, Victor, 1986- (author)
Örebro universitet,Institutionen för naturvetenskap och teknik
Kalbina, Irina, 1961- (author)
Örebro universitet,Institutionen för naturvetenskap och teknik,Biokemi
Öström, Åsa, 1962- (author)
Örebro universitet,Restaurang- och hotellhögskolan
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Hyötyläinen, Tuulia, 1971- (author)
Örebro universitet,Institutionen för naturvetenskap och teknik
Strid, Åke, Professor, 1960- (author)
Örebro universitet,Institutionen för naturvetenskap och teknik,Biokemi
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 (creator_code:org_t)
Helsingfors : University of Helsinki, 2020
2020
English.
In: UV4Plants Bulletin. - Helsingfors : University of Helsinki. - 2343-323X. ; :1, s. 39-43
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • Greenhouse horticulture is in its broad definition the production of plant products within, under or sheltered by structures that provide protection against biotic and/or abiotic stress. In greenhouses, horticultural crops can grow protected from infectious agents and adverse weather conditions, allowing off-season, year-round production. However, greenhouse production often comes with a trade-off, which is a skewed light environment with a lack of UV light. In some instances, the blockage of UV by greenhouse glass and plastic covers is beneficial from a commercial perspective, especially on tropical latitudes where plants can often encounter higher UV levels, which may impair plant growth and nutrient absorption (Krause et al. 1999; Verdaguer et al. 2017). On the other hand, reduced UV inside greenhouses may reduce the synthesis of metabolites associated with crop protection against biotic and abiotic stress, such as flavonoids, terpenoids and alkaloids (Yang et al. 2018). This reduction in the amount of protective compounds may not be seen as an important limitation in a protected environment, but these metabolic changes caused by reduced UV exposure may in fact negatively impact on product quality. For example, it is possible to improve of the aroma and taste of greenhouse tomato by exposing plants to low levels of supplementary UV light (Dzakovich et al. 2016).

Subject headings

NATURVETENSKAP  -- Biologi -- Botanik (hsv//swe)
NATURAL SCIENCES  -- Biological Sciences -- Botany (hsv//eng)
LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
NATURVETENSKAP  -- Biologi -- Biokemi och molekylärbiologi (hsv//swe)
NATURAL SCIENCES  -- Biological Sciences -- Biochemistry and Molecular Biology (hsv//eng)

Keyword

Metabolomics
Sensory analysis
Sensomics
Ultraviolet light
Greenhouse
Biochemistry
Biokemi

Publication and Content Type

ref (subject category)
art (subject category)

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