光照强度对豌豆、萝卜芽苗菜营养品质及酚类含量的影响

Effects of Light Intensity on Nutritional Quality and Phenolic Content of Pea and Radish Sprouts

为研究光照强度对豌豆、萝卜芽苗菜的营养品质及酚类含量的影响,以"绿山谷麻豌豆2号"和"绿山谷白水晶萝卜3号"为材料,探究其生长过程中的生长特性(株高、茎粗、地上部鲜质量、地上部干质量)、营养品质(可溶性糖含量、可溶性蛋白含量、维生素C含量)及酚类含量(总酚含量、总黄酮含量)的动态变化。结果表明:豌豆芽苗菜中,处理B [30μmol/(m^(2)·s)]的地上部鲜质量最高,为0.453 g;处理A [20μmol/(m^(2)·s)]的总酚含量、黄酮含量最高,分别为471.14 ng/L、2.30 mg/g;随着芽苗菜生长时间的增加,其可溶性糖、可溶性蛋白含量、维生素C含量均在逐渐增加。萝卜芽苗菜中,处理D [100μmol/(m^(2)·s)]相比于其他处理,其地上部鲜质量、可溶性糖、维生素C含量和总酚含量均为最高。综上,在豌豆芽苗菜生产中,光照强度30μmol/(m^(2)·s)能提高产量,20μmol/(m^(2)·s)能提升营养品质和酚类含量,建议根据需求选择光照强度;萝卜芽苗菜中,100μmol/(m^(2)·s)的光照强度不仅可以提高产量还能改善营养品质。

In order to study effects of light intensity on nutritional quality and phenolic content of pea and radish sprouts,using"Green Valley Ma Pea No. 2"and "Green Valley White Sliced Turnip with Sauce No. 3"as materials,dynamic changes of growth characteristics( plant height,stem diameter,shoot fresh weight,shoot dry weight),nutritional quality( soluble sugar content,soluble protein content,vitamin C content) and phenolic content( total phenol content,total flavonoid content) were explord. Results showed that,in pea sprouting vegetables,aboveground fresh weight of treatment B [30 μmol/( m^(2)·s) ]was the highest,which was 0. 453 g,and the highest content of total phenols and flavonoids in treatment A [20 μmol/( m^(2)·s) ] was 471. 14 ng/L,2. 30 mg/g. With the increase of growth time of sprouts,contents of soluble sugar,soluble protein and vitamin C increased gradually. In radish sprouting vegetables,compared with other treatments,shoot fresh weight,soluble sugar,vitamin C content and total phenol content of treatment D [100 μmol/( m^(2)·s) ] were the highest. To sum up,in production of pea sprouts,30 μmol/( m^(2)·s) could increase the yield,and 20 μmol/( m^(2)·s) could improve nutritional quality and phenolic content. It was suggested that light intensity should be selected according to the demand. In radish sprouts,100μmol/( m^(2)·s) light intensity could not only increase yield but also improve nutritional quality.