lightstrike and oxygen

 I spotted an interesting snippet on lightstrike in the Handbook of Brewing the other day.

Discussing the reaction that causes lightstrike in beer it states:

"The reaction requires activation by near UV, blue light and is also believed to require an electron-like transferring cofactor such as riboflavin. Interestingly, the reaction is blocked by molecular oxygen, which perhaps explains why outdoor drinkers of beer on a sunny day do not often complain of skunky taints forming in their beer."

I hadn't heard that before, and as ever it seems more research is necessary.