红蓝LED光全生育期照射对樱桃番茄果实品质的影响

Effect of Irradiation with Blue and Red LED on Fruit Quality of Cherry Tomato during Growth Period

采用红蓝组合LED光源全生育期照射植株,研究不同配比的红蓝光对樱桃番茄果实品质的影响。结果表明:蓝光占60%时,单果质量和单株果数都显著大于其他处理,蓝光比例增大促进果实中番茄红素、可溶性固形物、游离氨基酸和类黄酮的形成,提升糖酸比值;红光比例增大促进果实中可滴定酸的形成;蓝光所占比例为50%时,果实中可溶性蛋白含量较高,比例提高到60%时蔗糖、可溶性糖、VC含量较高;而蓝光所占比例为25%时果实中番茄红素、可溶性固形物、可溶性蛋白含量较低,且可溶性糖、蔗糖、游离氨基酸、花青素的含量都较低。说明樱桃番茄果实品质明显受光质的调控,在一定范围内,红蓝光比值对果实营养品质的影响无质的差异,当蓝光所占比例较大时,有利于营养物质的积累,蓝光占25%时不利于果实品质的提高,蓝光占60%较有利于果实品质的提高。

Fruit qualities of cherry tomato（Lycopersicon esculentum Mill. var. cerasiforme Alef） with combined irradiation of red and blue light emitting diodes（LED）were studied. The results suggested that with blue light accounted for 60 %, the fruit weight and fruit number were significantly greater than that with other treatments. The enlarged blue light ratio could promote the forming of lycopene, soluble solids, free amino acids, flavonoid and increase the ratio of sugar to acid. The enlarged red light ratio could promote the forming of titratable acid in fruit. When blue light accounts for 50 %, the soluble protein content in fruit is the highest. When blue light accounts for 60 %, the contents of sucrose, VC were the highest. When blue accounts for 25 %, the contents of lycopene, soluble solids, soluble protein, soluble sugar, sucrose, free amino acids and anthocyanin in fruit were lower. We can conclude that cherry tomato fruit quality was significantly affected by light quality. Within certain range, effect of irradiation with different proportion of red and blue light had no significant influence on fruit quality. But when blue light accounts for larger proportion, it is beneficial for the accumulation of nutrients. When the blue light accounts for 25 %, it goes against to the improvement of fruit quality. Blue light accounts for 60 % is very helpful for improving fruit quality.