{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T12:38:23Z","timestamp":1787661503262,"version":"build-2736575974"},"reference-count":54,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2014,9,17]],"date-time":"2014-09-17T00:00:00Z","timestamp":1410912000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100010011","name":"Harper Adams University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100010011","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>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\u2010intensity light (<jats:styled-content style=\"fixed-case\">LL<\/jats:styled-content>) and high\u2010intensity light (<jats:styled-content style=\"fixed-case\">HL<\/jats:styled-content>)) and photoperiod (6\u2009h <jats:styled-content style=\"fixed-case\">HL<\/jats:styled-content> and 18\u2009h dark) on the quality changes of cold\u2010stored spinach.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p><jats:styled-content style=\"fixed-case\">HL<\/jats:styled-content> 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 <jats:styled-content style=\"fixed-case\">HL<\/jats:styled-content> conditions. On the other hand, storage of spinach under <jats:styled-content style=\"fixed-case\">LL<\/jats:styled-content> 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\u2009h) low\u2010intensity light (30\u201335\u2009\u00b5mol\u2009m<jats:sup>\u22122<\/jats:sup>\u2009s<jats:sup>\u22121<\/jats:sup>) and their counterparts stored under the same light integral over 6\u2009h (130\u2013140\u2009\u00b5mol\u2009m<jats:sup>\u22122<\/jats:sup>\u2009s<jats:sup>\u22121<\/jats:sup>).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p><jats:styled-content style=\"fixed-case\">LL<\/jats:styled-content> extended the shelf\u2010life 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. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6880","type":"journal-article","created":{"date-parts":[[2014,8,20]],"date-time":"2014-08-20T04:09:23Z","timestamp":1408507763000},"page":"1821-1829","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["High\u2010 but not low\u2010intensity light leads to oxidative stress and quality loss of cold\u2010stored baby leaf spinach"],"prefix":"10.1002","volume":"95","author":[{"given":"Marcin","family":"Glowacz","sequence":"first","affiliation":[{"name":"Crop and Environment Sciences Department Harper Adams University  Newport TF10 8NB UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lars M","family":"Mogren","sequence":"additional","affiliation":[{"name":"Crop and Environment Sciences Department Harper 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