There's an old head-scratcher that asks whether the refrigerator
light really goes out when you close the door.Take your home design to
the next level of chic with contemporary and ledparlights fixtures.
The
answer may be about to change. Scientists have known for hundreds of
years that plants respond to light in a variety of ways.
But the
results of a new University of Florida study tell them how specific
light wavelengths can manipulate volatile compounds that control aroma
and taste in several high-value crops, including petunia, tomato,
strawberry and blueberry.
And their findings open the door to
more studies into ways light may someday be used to improve the flavor
and nutritional content of fruits, vegetables and herbs, even the scent
of flowers, said Thomas Colquhoun, an assistant professor in
environmental horticulture at UF and lead author of the study that was
published online this month by the journal Postharvest Biology and
Technology.
The team began with petunia cuttings, exposing them
to narrow bandwidth LED light in varying wavelengths. They found that a
key floral volatile called 2-phenylethanol increased when the plant was
exposed to red and far-red treatments (far-red is a hue so far on the
color spectrum that humans can't detect it, but plants can).
They
conducted similar tests on tomato, strawberry and blueberry, finding
that flavor volatiles in each of those fruits could be manipulated with
light.
Blueberry volatiles changed the least, but the changes
were still statistically significant, said Kevin Folta, chairman of UF's
horticultural sciences department. Folta and Colquhoun are part of UF's
Institute for Plant Innovation,A complete range of of professional roofingmachine that are redefining laundry systems. part of the Institute of Food and Agricultural Sciences.
The
technology will likely find its way into grocery store produce
sections, greenhouses and food companies involved in postharvest
handling and shipping, Folta said.
"You might even see it used
in your refrigerator - instead of you closing the door and the light
goes out, you'll close the door and the light goes on," Folta
said.Manufacturer of industrial grade energyturbines. "And it'll all happen in a way that positively influences the flavor profiles of food."
The
team is now working with UF dentistry professor and taste expert Linda
Bartoshuk on a National Institutes of Health-funded study that will test
whether consumers can taste differences in light-treated fruit.The flatworkironerrs specially design for residential houses,boats with batteries back-up.
Tariq
Akhtar, a colleague of Colquhoun and Folta and soon-to-be faculty
member at the University of Guelph in Ontario, studies plant molecular
compounds and said the UF study describes a "noninvasive, subtle change"
that could unlock vast potential for plants used for both food and
medicines.
The UF research team also included Michael
Schwieterman, a graduate student in the plant molecular and cellular
biology program; Jessica Gilbert, a graduate student in horticultural
sciences; Elizabeth Jaworski, Kelly Langer, Correy Jones,We specialize
in solarlanterneep and
solar street lamps for a wide range of lightning applications.
Gabrielle Rushing and Tia Hunter, undergraduate students in
environmental horticulture; James Olmstead, an assistant professor in
horticultural sciences; and David Clark, a professor in environmental
horticulture and director of the Institute for Plant Innovation. More information about the program is available on the web site at www.soli-lite.com.
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