Acknowledgments
The authors would like to thank Leidulf Lund for the help in setting up
light experiments at the Phytotron facility at UiT The Arctic University
of Norway. We are grateful for the UiT-BFE faculty’s mobility grant to
AS allowing the visit to Plant and Food Research, New Zealand. The
research mobility was supported by the New Zealand Ministry for
Business, Innovation, and Employment (MBIE) Endeavour programme ‘Filling
the Void: boosting the nutritional content of NZ fruit’ (contract
C11X1704). The work was also financially supported by NordPlant
(NordForsk grant no. 84597).