The use of extended light spectra, including UV-A, green, and far-red, has been scarcely explored in vertical farming. This study evaluated the effects of full spectra under two intensities (90 and 180 µmol m⁻² s⁻¹) on the growth and antioxidant properties of green and purple leaf lettuce. Three light spectra were tested: Blue-White (BW), Red-White (RW), and Red-Blue (RB). Fresh weight (FW), dry weight percentage (DWP), chlorophyll concentration (NDVI), and antioxidant parameters (total phenolic content (TPC), antioxidant capacity by DPPH and FRAP and total flavonoid content (TFC)) were assessed. Spectrum-intensity interactions significantly influenced FW, with RW-180 µmol m⁻² s⁻¹ yielding the highest FW (78.2 g plant⁻¹ in green and 48.5 g plant⁻¹ in purple lettuce). BW-90 µmol m⁻² s⁻¹ maximized DWP in green lettuce, while PAR intensity of 180 µmol m⁻² s⁻¹ favored DWP in purple lettuce. Chlorophyll concentration increased under PAR intensity of 180 µmol m⁻² s⁻¹, and leaf color varied with spectrum, with RW producing lighter leaves. Antioxidant parameters declined over time, but a PAR intensity of 180 µmol m⁻² s⁻¹, particularly under RW, boosted TPC and TFC contents in both lettuce cultivars during early stages (days 0 and 15). Conversely, a lower PAR intensity of 90 µmol m⁻² s⁻¹, mainly under RW, enhanced antioxidant capacity by FRAP at 15 days and by the end of the cycle for both cultivars. Overall, RW-180 µmol m⁻² s⁻¹ interactions promoted the best characteristics in lettuce. Nonetheless, the findings emphasize the significance of fine-tuning both light spectrum and intensity to enhance lettuce growth and quality in vertical farming systems considering the cultivar, time and variable to be evaluated.

In this study, the impact of moderate and high CO₂ and O₂ levels was compared to low and moderate gas combinations during prolonged storage on the quality of Regina sweet cherries harvested in different maturity stages, particularly in terms of decreasing internal browning. Fruits were harvested in two different maturity stages (Light and Dark Mahogany skin color) and stored in CA of 15% CO₂ + 10% O₂; 10% CO₂ + 10% O₂; 10% CO₂ + 5% O₂; 5% CO₂ + 5% O₂ and MA of 4 to 5% CO₂ + 16 to 17% O₂ for 30 and 40 days at 0 °C and 90% RH, followed by a marketing period. After the storage, both maturity stages significantly reduced internal browning, decay, and visual quality losses in CA with 10–15% CO₂ and 10% O₂. In addition, it preserved luminosity, total soluble solids (TSSs), titratable acidity (TA), and bioactive compounds such as anthocyanins and phenols. This treatment also maintained the visual appearance of the sweet cherries, favoring their market acceptance. At the same time, the light red fruits showed a better general quality compared to darker color after the storage. In conclusion, a controlled atmosphere with optimized CO₂ and O₂ concentrations, together with harvesting with a Light Mahogany external color, represents an effective strategy to extend the shelf life of Regina sweet cherries up to 40 days plus the marketing period, maintaining their physical and sensory quality for export markets.