LED复合光处理对西兰花低温保鲜效果的影响

Effect of LED Composite Light on Preservation of Broccoli during Cold Storage

为研究不同LED复合光处理对西兰花保鲜效果的影响。以新鲜西兰花为材料，通过测定4℃低温条件下，西兰花的感官品质、维生素C含量、叶绿素含量、乙烯生成速率等各项指标，研究LED红蓝、LED红绿复合光处理对西兰花保鲜效果的影响。结果表明，与无光处理方式相比， LED红蓝复合光处理效果显著，不仅延长了西兰花保鲜期10～15 d左右，而且较好地保持了西兰花原有的外观品质，阻止了西兰花贮藏期间重要营养物质Vc含量的快速流失，延缓了贮藏期间乙烯释放量峰值和呼吸跃变出现的时间，显著降低了呼吸跃变的峰值，减少了膜脂过氧化对西兰花造成的损伤。

In order to study on effect of different treat of LED composite light on preservation of broccoli ,fresh broccoli was used as the main materials .By measuring the indicators at 4 ℃ low temperature conditions , such as sensory quality ,vitamin C content ,chlorophyll content and broccoli ethylene production rate ,effect of LED compos-ite light on preservation for broccoli was determined .The results showed that treatment with LED composite of red and blue was better for the quality of broccoli compared with non-light treatment.The former could extend storage time by 10-15 d.Meanwhile,it could got a higher score of sensory evaluation ,prevented the rapid decline in im-portant nutrient substance vitamin C content of broccoli ,delayed the time of the evolution of ethylene and the ap-pearance of respiration peak , decreased the respiration variable peak , and reduced membrane lipid peroxidation damage of broccoli during storage .