%0 Journal Article
%T Regulation of anthocyanin synthesis in red lettuce in plant factory conditions: A review.
%A Anum H
%A Li K
%A Tabusam J
%A Saleh SAA
%A Cheng RF
%A Tong YX
%J Food Chem
%V 458
%N 0
%D 2024 Jun 15
%M 38968716
%F 9.231
%R 10.1016/j.foodchem.2024.140111
%X Anthocyanins, natural pigments known for their vibrant hues and beneficial properties, undergo intricate genetic control. However, red vegetables grown in plant factories frequently exhibit reduced anthocyanin synthesis compared to those in open fields due to factors like inadequate light, temperature, humidity, and nutrient availability. Comprehending these factors is essential for optimizing plant factory environments to enhance anthocyanin synthesis. This review insights the impact of physiological and genetic factors on the production of anthocyanins in red lettuce grown under controlled conditions. Further, we aim to gain a better understanding of the mechanisms involved in both synthesis and degradation of anthocyanins. Moreover, this review summarizes the identified regulators of anthocyanin synthesis in lettuce, addressing the gap in knowledge on controlling anthocyanin production in plant factories, with potential implications for various crops beyond red lettuce.