LED红蓝光照射强度对采后西兰花保鲜品质的影响

Effects of red and blue LED irradiation intensity on postharvest preservation of broccoli

以西兰花为试材,重点探究温度为4℃、相对湿度为90%时光强分别为10、20、30μmol/m^2·s的发光二极管(Light-emitting diode,LED)红蓝光照射对采后西兰花相关品质指标的影响,并以黑暗处理为对照。结果表明:不同强度的光照处理对各指标的优劣影响不同。随着光照强度增加,失重率缓慢增大,10μmol/m^2·s光强下失重率最小为23.75%;叶绿素含量损失则逐渐减少,30μmol/m^2·s光强下的损失比仅为10μmol/m^2·s光强下的0.31倍;Vc含量损失比也呈现整体下降趋势,其中20μmol/m^2·s光强下最小,是10μmol/m^2·s光强下的0.62倍;色差值则呈现先增加后降低的趋势,10μmol/m^2·s光强下的色差损失比最小为2.18。选取(20~30)μmol/m^2·s之间的LED红蓝光,由于光合作用保持的营养成分含量远大于蒸腾作用导致的失水率,对采后西兰花可达到较好的保鲜效果。

The effects of red and blue LED irradiation intensity on postharvest related quality index of broccoli were investigated, with broccoli put respectively in light condition of 10, 20, 30 μmol/m2·s and corresponding dark condition where temperature was 4 ℃ and relative humidity was 90%. The results showed that： Different light intensity had different effects on each quality index. With the increase of light intensity, the weight loss rate increases slowly, and the weight loss rate of 10 μmol/m2·s was the smallest, namely 23.75%. The content of chlorophyll loss decreased, and loss ratio of 30 μmol/m2·s was only 0.31 times as much as 10 μmol/m2·s. Loss ratio of Vc content also showed an overall downward trend, but loss ratio of 20 μmol/m2·s was the smallest which was 0.62 times as much as 10 μmol/m2·s. The color difference value increased first and then decreased, and loss ratio of 10 μmol/m2·s was 2.18 which was the smallest. Between（20~30） μmol/m2·s of red and blue LED irradiation intensity the content of nutrients maintained by photosynthesis was far greater than rate of water loss caused by transpiration, so postharvest broccoli could achieve better fresh-keeping effect.