不同光质对韭菜营养品质的影响

THE EFFECT OF LIGHT QUALITIES ON NUTRITIONAL QUALITY OF THE CHINESE CHIVE

本文旨在研究不同光质对韭菜营养品质的影响。采用新型半导体光源发光二极管(LED)创造不同的光质环境对韭菜进行培养,设红光,蓝光,红/蓝(3:1),红/蓝(7:1)四个处理。结果表明,韭菜可溶性糖和粗纤维含量都以红光处理最高,蓝光处理最低;Vc含量以蓝光处理最高,红光处理最低;两个韭菜品种可溶性蛋白含量对光质反应表现出品种间差异,"791"以红/蓝(3:1)处理最高,紫根韭菜以红/蓝(7:1)为最高;类黄酮含量以红蓝混合光处理显著高于单色光处理。综合评价,红/蓝(7:1)处理下韭菜的营养品质最好,蓝光最差。

The effect of different light qualities on nutritive quality of Chinese chive were studied. Chinese chive were cultured in different environment of light quality generated by light - emitting diode and the four treatments included red light, bule light, red/blue（3 ： 1 ） and red/blue（7：1 ）. The result showing that the contents of soluble sugar and crude fibre were the highest under the red light, the lowest under the blue light; the content of Vitamin e were the highest under the blue light, and the lowest under the red light; the soluble protein content in different Chinese chive variety were difference, ＂791＂ were the highest under the red/bule （3：1） light and ＂Purple -root＂ were the hightest under the red/blue（7：l ） ; the content of flavonoids under the red ＋ blue light were bighter than red or blue lighr. Overall, the best nutritive quality of Chinese chive was dihived under red/blue （7：1） light, and the worst was chived under blue lizht.