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).