光质对萝卜芽苗菜生长及营养品质的影响  

Effects of Light Quality on the Growth and Nutrition Quality of Radish Sprouts

作　　者：崔瑾[1] 鲁燕舞 张晓燕[1] 

机构地区：[1]南京农业大学生命科学学院,南京210095

出　　处：《科技导报》2014年第10期41-46,共6页Science & Technology Review

基　　金：国家自然科学基金项目(31171998)

摘　　要：采用发光二极管(LED)精确调制光质和光量,以黑暗为对照,研究光质对杨花萝卜和青头萝卜芽苗菜生长和营养品质的影响。结果表明,与黑暗相比,各光质处理显著抑制了萝卜芽苗菜下胚轴的伸长,其中UV-B抑制效果最明显;UV-B处理也显著降低了萝卜芽苗菜的地上部鲜质量。白光处理显著提高了杨花萝卜芽苗菜可溶性糖的含量,而黄光处理显著降低了可溶性糖的含量。青头萝卜芽苗菜可溶性糖的含量在黄光、蓝光和UV-B处理下有显著降低。杨花萝卜芽苗菜可溶性蛋白、游离氨基酸和维生素C含量在UV-B处理下有显著提高。蓝光处理也显著提高了杨花萝卜芽苗菜游离氨基酸的含量,但显著降低了青头萝卜芽苗菜游离氨基酸的含量。青头萝卜芽苗菜维生素C含量在UV-B处理下有显著提高,但在黄光下有显著降低。研究表明,光质处理萝卜芽苗菜,尤其是UV-B处理,能提高芽苗菜的营养品质。The effects of light spectral energy distribution of light emitting diode （LED） on growth and nutrition quality of radish sprouts have been investigated, with the dark treatment used as control. The results showed that light treatment dramatically inhibited hypocotyl elongation of radish sprouts, especially UV-B, as compared with dark treatment. Also, UV-B treatment significantly decreased the fresh shoot weight of radish sprouts. The soluble sugar content of ＇Yanghua＇ radish sprouts was significantly increased under white light treatment, and significantly decreased under yellow light treatment. Whereas the soluble sugar content of ＇Qingtou＇ radish sprouts was significantly decreased under yellow, blue and UV-B light treatments. The contents of soluble protein, free amino acid and vitamin C in ＇Yanghua＇ radish sprouts were obviously increased under UV-B treatment. In addition, the blue light treatment dramatically increased the free amino acid content in ＇Yanghua＇ radish sprouts, but not in ＇Qingtou＇ radish sprouts. The vitamin C content of ＇Qingtou＇ radish sprouts was obviously increased under UV-B treatment, but dramatically decreased under yellow light treatment. These results suggest that light treatments, especially UV-B, are effective in promoting nutritional quality of radish sprouts.

关 键 词：光质处理 萝卜 芽苗菜 营养品质 

分 类 号：S631.1[农业科学—蔬菜学]