不同光质膜对草莓果实品质的影响

Effect of Light Quality on the Fruit Quality of ‘Toyonoka’ Strawberry(Fragaria×ananassa Duch.)

研究了相同光强下不同光质对‘丰香’草莓果实品质的影响。结果表明,绿膜、中性膜、黄膜、蓝膜、红膜下生长的果实依次越来越红、越来越暗。果实色度值以红膜下的最大,其次为中性膜处理,黄膜比中性膜处理略小但差异不显著,绿膜处理最小,这与不同膜透射的红橙光比例一致。不同膜处理的果实抗坏血酸含量高低与不同膜透射的紫外光和蓝紫光成分比例一致,与红光/蓝光比值相反。红膜下的草莓产量最高、果实最大、着色最好,蓝膜下的草莓果实含糖量、可溶性固形物含量、抗坏血酸含量和固酸比均最高,绿膜下产量最低、果实最小、着色差且含糖量最低。

The influence of different light qualities under identical light intensity on fruit quality of Toyonoka strawberry （Fragaria × ananassa Duch. ） was studied. The results showed that fruit surface color was greatly affected by light quality. The chroma value of fruits became greater and greater in turn under green, neutral, yellow, blue, and red film, which was correlated with the percentum of reddish orange light in overall radiant energy positively. Ascorbic acid （AsA） content in the fruits under different films was correlated with Red/Blue ratio negatively. Among of five films, the yield per plant and fruit size under red film were the greatest, the SSC/TA ratio, SSC, AsA and sugar content were the greatest under blue film, but all of which were the lowest under green film. The fruit surface color was the reddest under red film, that under green films was the worst. Ascorbic acid （AsA） content in the fruits under different film was correlated with red/blue ratio negatively.