不同光质对韭菜营养品质的影响  

THE EFFECT OF LIGHT QUALITIES ON NUTRITIONAL QUALITY OF THE CHINESE CHIVE

作　　者：陈娴[1] 刘世琦[1] 孟凡鲁[1] 张涛[1] 孙齐[1] 陈祥伟[1] 

机构地区：[1]山东农业大学园艺科学与工程学院,作物生物学国家重点实验室,农业部园艺作物生物学重点开放实验室,泰安271018

出　　处：《山东农业大学学报（自然科学版）》2012年第3期361-366,共6页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：国家公益性行业(农业)科研专项经费项目(200903018)

摘　　要：本文旨在研究不同光质对韭菜营养品质的影响。采用新型半导体光源发光二极管(LED)创造不同的光质环境对韭菜进行培养,设红光,蓝光,红/蓝(3:1),红/蓝(7:1)四个处理。结果表明,韭菜可溶性糖和粗纤维含量都以红光处理最高,蓝光处理最低;Vc含量以蓝光处理最高,红光处理最低;两个韭菜品种可溶性蛋白含量对光质反应表现出品种间差异,"791"以红/蓝(3:1)处理最高,紫根韭菜以红/蓝(7:1)为最高;类黄酮含量以红蓝混合光处理显著高于单色光处理。综合评价,红/蓝(7:1)处理下韭菜的营养品质最好,蓝光最差。The effect of different light qualities on nutritive quality of Chinese chive were studied. Chinese chive were cultured in different environment of light quality generated by light - emitting diode and the four treatments included red light, bule light, red/blue（3 ： 1 ） and red/blue（7：1 ）. The result showing that the contents of soluble sugar and crude fibre were the highest under the red light, the lowest under the blue light; the content of Vitamin e were the highest under the blue light, and the lowest under the red light; the soluble protein content in different Chinese chive variety were difference, ＂791＂ were the highest under the red/bule （3：1） light and ＂Purple -root＂ were the hightest under the red/blue（7：l ） ; the content of flavonoids under the red ＋ blue light were bighter than red or blue lighr. Overall, the best nutritive quality of Chinese chive was dihived under red/blue （7：1） light, and the worst was chived under blue lizht.

关 键 词：光质 发光二极管 韭菜 营养品质 

分 类 号：S633.3[农业科学—蔬菜学]