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.udududRESULTS: 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).udududCONCLUSION: 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.
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机译：背景：生鲜行业的质量管理是一个重要问题。菠菜在供应链中面临各种不利条件（温度，光照等）。本实验旨在研究光照条件（暗，低强度光（LL）和高强度光（HL））和光周期（6（h HL和18 h暗）对冷库质量变化的影响结果：暴露于HL会导致氧化应激，导致组织损伤和质量下降，如膜损伤和水分流失增加所证明。 HL条件下总抗坏血酸含量降低。另一方面，由于在不降低营养品质的同时，改善了质地的保持性，因此在LL条件下菠菜的贮藏提供了可喜的结果。在连续（24 h）低强度光照（30–35µµmol·m−2 ^ s-1）下储存的菠菜叶与在相同光照下超过6次保存的菠菜叶之间，除了营养质量外，没有发现显着差异。 h（130–140μmol·m-2·s-1）。 ud ud ud结论：LL延长了菠菜的保质期。叶子接收到的光量是影响产品质量的关键因素。但是，光强度必须足够低，以免引起过度的氧化应激并导致衰老加速。
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