LED光质对茄子果实品质及抗氧化能力的影响

Effects of LED qualities on quality and antioxidation capacity of eggplant fruits

采用发光二极管(LED)精量调制光质和光强,以白光为对照,研究红光、蓝光和红蓝组合光对‘布利塔’长茄果实品质、抗氧化能力及产量的影响.结果表明:蓝光处理下,茄子果肉中可溶性蛋白、游离氨基酸和茄皮中花青素含量显著高于其他处理,分别比对照高15.1%、27.2%和73.6%,但果肉中类黄酮、总酚含量及产量显著低于其他处理;红光处理下,茄皮中类黄酮含量显著高于其他处理,但果肉中维生素C(Vc)和可溶性蛋白含量显著低于其他处理;红蓝组合光处理下,果肉中可溶性糖及茄皮中总酚、红色素、黄色素含量、总抗氧化能力以及产量均显著高于其他处理,其中茄皮中总抗氧化能力及产量分别比对照高43.5%和43.4%;而白光处理下,果肉中Vc、类黄酮和总酚含量及总抗氧化能力最高.茄皮中总酚及果肉中Vc含量与其总抗氧化能力呈显著正相关.设施栽培条件下,适当补充蓝光或红光均有利于改善茄子部分品质,红蓝组合光更有利于改善茄皮品质与产量形成.

The effects of red light,blue light,red ＋blue light and white light（ control） generated by LED on the quality and antioxidation capacity of fruit and yield of ‘Brita＇eggplants were studied. The results showed that under blue LED,the soluble protein,free amino acids contents of eggplant pulps and the anthocyanin content of eggplant peels were significantly higher by 15. 1%,27.2% and 73.6% than control respectively,but flavonoid and phenolic contents of pulps and the yield were significantly lower than those of the other treatments. Under red LED,the eggplant peels flavonoid was remarkably increased,but vitamin C（ Vc） and soluble protein contents were considerably decreased. Under red ＋ blue LED,the soluble sugar of pulps and phenolic,red pigment,yellow pigment contents,total antioxidation capacity（ TAC） of peels and the yield were significantly higher than those of the other treatments,in which,the TAC of peels and the yield increased by43.5% and 43. 4% compared with control,respectively. Vc,flavonoid and phenolic contents and TAC of eggplant pulps were the highest under white LED. There was significant positive correlation between the phenol content of peels and Vc content of pulps with TAC. Under the protected cultivation condition,an appropriate amount of blue or red LED could improve the quality of eggplant fruit,and red＋blue LED was more beneficial to promote the quality of eggplant peels and the yield.