不同光质对草莓果实成熟过程中色素类物质含量的影响

Effect of different light quality on the contents of strawberry pigments during ripening

研究不同光质处理对草莓果实发育过程中色素类物质的影响。结果表明,对花青苷的影响效果为蓝光>绿光>白光>黄光>红光,表明短波长的光要优于长波长的光,其中蓝光还有利于提高果实的光亮度。黄光处理不利于花青苷的积累,但有利于类黄酮及总酚的积累,表明不同光质可以调控不同次生代谢产物的分配。

This experiment studied the effect of different light quality on the contents of strawberry pigments during ripening. The results of this study showed that the effect of different light quality on anthocyanin was in the following order： blue light 〉 green light 〉 yellow light 〉 red light, which suggesting that short wave light was better than long wave light. The blue light was propitious to improve fruit brightness. It was found that yellow light is not good for accumulation of anthocyanin but was in favor to accumulation of flavonoid and phenol. Therefore, it was concluded that that different light quality could control distribution of the secondary metabolic products.