不同LED光源对番茄果实转色期品质的影响

Effect of different light emitting diode sources on tomato fruit quality during color-changed period

采用新型半导体光源发光二极管(LED)精量调制光质(红光、蓝光和红蓝组合光),以普通日光灯(白光)为对照,研究不同光质对番茄果实转色期品质的影响。结果表明,红光处理下番茄果实番茄红素含量最高,显著高于对照和其他处理,但Vc含量最低。蓝光处理下番茄果实维生素C(Vc)含量、可溶性蛋白含量均显著提高。红蓝组合光处理番茄果实Vc含量与对照差异不明显,但可溶性蛋白的含量显著提高。红光和红蓝组合光处理能够显著提高番茄果实糖、酸含量;各处理糖酸比均显著高于对照,且红蓝组合光处理番茄果实的糖/酸值最高。红光和蓝光是影响番茄果实转色期品质变化的主要光质。

Red light, blue light, red ＋ blue （R＋B） light generated by light-emitting diode were applied during tomato color-changed period, and white light generated by fluorescent lamps was used as control. The effects of different light qualities on fi＇uit quality of tomato were studied. The results showed that the lycopene content was the highest and the vitamin C（Vc） content was the lowest under red light among the treatments. The contents of Vc and soluble protein were significantly increased under blue light. There was no obvious difference in Vc content under R＋B light treatment and the control, but R＋B light had the superiority in promoting the content of soluble protein. The red light and R＋B light were the most effective for the increase of the contents of the soluble sugar and titratable acid. Sugar acid ratio under all treatments were significantly higher than that under the control, and it was the greatest under R＋B light treatment. The conclusion is that the major light qualities influencing tomato fruit quality during color-changed period are red light and blue light.