不同光源对贮藏过程中大白菜脂肪含量的影响

Effects of Different Light Sources on Fat Content of Chinese Cabbage during Storage

LIP2和LOX2是大白菜脂肪代谢过程中的两个关键调控基因,在脂类氧化过程中起关键作用。本研究以红、蓝、绿三种光源为贮藏条件,探索大白菜采后贮藏过程中不同光源下LIP2和LOX2基因的表达规律以及脂肪含量变化。结果表明,经过40 d贮藏后,与绿光贮藏相比,大白菜在红光和蓝光贮藏下LIP2和LOX2的表达量降低更为明显,同时脂肪含量维持在相对较高水平。因此,在大白菜贮藏过程中,红光和蓝光更有利于脂肪的保持。本研究为利用光贮藏技术提升大白菜货架期和贮藏品质的研究与实践提供了技术参考。

LIP2 and LOX2 are two key regulatory genes in the process of fat metabolism in Chinese cabbage,and they play a key role in the process of lipid oxidation.In this study,three light sources of red,blue,and green were used as storage conditions to explore the expression patterns of LIP2 and LOX2 genes and the changes in fat content under different light sources during postharvest storage of Chinese cabbage.The results showed that after 40 days of storage,compared with green storage conditions,the expression of LIP2 and LOX2 in Chinese cabbage under red and blue light storage conditions decreased significantly,while the fat content was maintained at a relatively high level.Therefore,in the storage of Chinese cabbage,red light and blue light are more conducive to the maintenance of fatty substances.This study provided a technical reference for the research and practical application of light storage technology to improve the shelf life and storage quality of Chinese cabbage.