LED单色红光对西兰花采后黄化抑制效果的影响

发布时间：2018-09-12 06:36

【摘要】：光照是影响植物生长发育的重要因子,在植物生长过程中,对植物的生理代谢、光合特性、品质及衰老均有广泛的调节作用。然而国内外对于采后光照是否仍然可以提高果蔬品质,延长贮藏保鲜期的研究少见报道。采用红、蓝、绿三种单色光照射处理西兰花,红光对采后西兰花花球黄化具有抑制作用,蓝光抑制作用不明显,而绿光则加速了西兰花黄化,因此本文将重点研究LED单色红光对西兰花采后黄化抑制效果。采用波长为625±5nm,光照强度(100±5)Lx的LED单色红光持续照射西兰花花球,以避光处理为对照。结果表明:LED单色红光能够抑制西兰花花球表面色差L值升高,保持色差-a/b值,延缓叶绿素降解;同时能够降低西兰花呼吸强度,推迟呼吸高峰,降低乙烯生成速率,有效保持了西兰花的商品性。相关性分析表明,采用LED单色红光处理后,乙烯生成速率与黄化指数之间达到极显著正相关水平(p0.01)。与常规无光处理相比,LED单色红光处理延长了西兰花保鲜期5d左右,为西兰花的贮藏保鲜提供理论依据。本文创新点在于首次将无化学污染、环境友好特性的LED单色光引入西兰花采后贮藏保鲜过程中,重点研究了LED单色红光对西兰花采后颜色变化的影响,明确了LED单色红光对西兰花采后黄化具有抑制作用。
[Abstract]:Light is an important factor affecting the growth and development of plants. In the process of plant growth, it has a wide range of regulating effects on plant physiological metabolism, photosynthetic characteristics, quality and senescence. However, there are few reports on whether postharvest light can improve the quality of fruits and vegetables and prolong the storage period. Three kinds of monochromatic light, red, blue and green, were used to treat broccoli. Red light inhibited the yellowing of broccoli flower balls after harvest, but blue light did not, but green light accelerated the yellowing of broccoli. Therefore, the inhibition effect of LED monochromatic red light on postharvest yellowing of broccoli was studied in this paper. LED monochromatic red light with a wavelength of 625 卤5 nm and a light intensity of (100 卤5) Lx was used to continuously irradiate broccoli flower balls. The results showed that the monochromatic red light could inhibit the increase of color difference L value, keep the chromatic aberration -a / b value, delay chlorophyll degradation, decrease the respiration intensity, delay the respiration peak, and decrease the rate of ethylene production in broccoli. Effectively maintain the commercial nature of broccoli. The correlation analysis showed that after LED monochromatic red light treatment, the relationship between ethylene production rate and yellowing index reached a very significant positive correlation level (p0.01). Compared with the conventional no-light treatment, LED monochromatic red light treatment prolonged the fresh preservation period of broccoli for about 5 days, which provided a theoretical basis for the storage and preservation of broccoli. The innovation of this paper lies in the introduction of LED monochromatic light without chemical pollution and environment-friendly property into postharvest storage of broccoli for the first time. The effect of LED monochromatic red light on the color change of broccoli after harvest was studied. It is clear that LED monochromatic red light can inhibit the postharvest yellowing of broccoli.
【作者单位】：国家农产品保鲜工程技术研究中心天津市采后生理与贮藏保鲜重点实验室;天津商业大学生物技术与食品科学学院;天津市制冷技术重点实验室天津商业大学;
【基金】：国家自然科学基金项目(31271949) 天津市科技计划项目(13ZCZDNC01500)资助
【分类号】：S635.3;TN312.8

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