不同发光二极管(LED)光质对辣椒(Capsicum annum L.)采后品质的影响

Effect of different light-emitting diode(LED)light treatments on postharvest quality of chili pepper(Capsicum annum L.)

为探究不同LED光质对辣椒采后果实品质的影响,以黑暗处理为对照,采用LED白光、红光和蓝光分别对辣椒(Capsicum annum L.)P1833的采后果实进行处理,并对果实质量和硬度、辣椒素类物质、维生素C、氨基酸含量等商品性和风味营养指标进行了测定和比较分析。结果表明,与对照相比,LED白光处理可显著降低辣椒果实中的辣椒素类物质含量,提高叶绿素含量(P<0.05);LED红光处理的辣椒果实质量和硬度与对照相比无显著差异,蛋白质和维生素C含量显著高于对照(P<0.05);LED蓝光处理果实辣椒素类物质含量显著低于对照,显著高于LED白光和红光处理,维生素C含量显著高于对照和白光处理(P<0.05)。此外,LED蓝光处理辣椒果实中的总氨基酸、人体必需氨基酸、儿童必需氨基酸、鲜味氨基酸含量均达到或接近对照的2倍,且人体必需氨基酸营养价值质量分数明显高于对照和其他光质处理。综上,LED白光能够延缓辣椒果实褪绿,LED红光可保持果实商品性,LED蓝光在增加果实氨基酸营养价值方面具有重要调控作用。

In order to explore the effect of different light-emitting diode(LED)treatments on the quality of pepper fruit,white LED,red LED and blue LED were introduced in the treatment of the postharvest fruits of chili pepper P1833(Capsicum annum L.).The results showed that white LED light treatment significantly reduced the capsaicinoid content and increased the content of chlorophyll(P<0.05)compared with the control;There was no significant difference in fruit weight and hardness between red LED light treatment and the control(darkness treatment),but protein and vitamin C content of pepper fruits were significantly higher than the control under red LED light treatment(P<0.05).Capsaicinoid content of pepper treated with blue LED light was significantly lower compared with the control,but higher than that in white LED and red LED light treatment,and vitamin C content was sharply higher than that of the control(P<0.05).In addition,the contents of total amino acids,essential amino acids for human body,essential amino acids for children and umami taste amino acids of pepper treated with blue LED light were about twice as much as those of the control group,and the nutritional value of human essential amino acids was significantly higher than the control and the other light treatments.Given the above,white LED,red LED and blue LED lights play important roles in delaying the fruit chlorosis,maintaining the marketability and increasing the nutritional value of amino acids during postharvest storage,respectively.The results of this study provided a novel idea of maintaining the quality of pepper during storage.