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.