Low intensity monochromatic red, blue or green light increases the carbohydrate levels and substantially extends the shelf life of fresh-cut lettuce

Acta Horticulturae

Volumn 1079, Issue , 2015, Pages 257-264

  Woltering, E J ^a   Seifu, Y W ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Carbohydrate status; Fresh cut; Led lighting; Lettuce quality; Shelf life

Indexed keywords

LACTUCA;

EID: 84930428962     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2015.1079.30     Document Type: Conference Paper

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