Changes in Polyphenol Content in Raspberry by Cultivation Environment

Abstract

It is known that red raspberry ( Rubus idaeus ) contains various polyphenol compounds at high concentration and its functionality is expected to have health maintenance and disease prevention effect. Not only the fruits, but also the leaves of raspberry plants, are highly esteemed for tea making around the world and are largely used for food. Cultivation of raspberry in a plant factory unit and analysis of leaf extract under different cultivation conditions such as light intensity, wavelength and temperature showed that flavan-3-ol derivatives increase under blue light confirmed.