LED红蓝复合光间歇照射对西兰花贮藏品质的影响  

Effect of Red and Blue LED Light Intermittent Irradiation on Quality of Broccoli during Cold Storage

作　　者：伍新龄 张娜[2] 张晓洁[1] 阎瑞香[2] 于晋泽[2] 关文强[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]国家农产品保鲜工程技术研究中心(天津),天津市采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2015年第5期6-10,共5页Storage and Process

基　　金：国家自然科学基金项目(31271949);天津市科技计划项目(13ZCZDNC01500)

摘　　要：将西兰花贮于4℃冷库中,用0.02 mm厚的PE膜覆盖,每24 h采用LED红蓝复合光(红蓝灯珠比29∶4,LED发光强度1 200 Lux)分别间歇照射6 h和12 h,以全避光为对照,研究LED红蓝复合光间歇照射对西兰花品质的影响。结果表明:贮藏初期,西兰花中的叶绿体仍然能够在红蓝复合光照射下继续进行光合作用,可溶性总糖和还原糖含量上升,随着贮藏时间的延长,叶绿体的光合作用减弱,糖类含量逐渐下降,但与对照相比,LED红蓝复合光照射能够有效抑制西兰花可溶性总糖和还原糖含量的下降及VC和可滴定酸的降解。贮藏15 d时,对照组西兰花已出现发霉腐烂和轻微褐变,而两个处理组均仅出现少量褪绿,其感官品质显著好于对照(P<0.05)。其中以LED红蓝复合光间歇照射处理6 h对西兰花的保鲜效果最佳,可延长贮藏期5 d以上。In this article, fresh broccoli was stored at 4 ℃ cold storage, covered with 0.02 mm PE film, and treated with the red and blue LED compound light（the number ratio of red to blue was 29 ∶4, light intensity was 1 200 Lux）intermittent irradiation（6 h and 12 h every 24 h）, no light treatment as control. The results showed that, during the early stage of storage, the chloroplasts in broccoli could still photosynthesize under red and blue light, and the soluble sugar and reducing sugar content increased. But with the extension of storage time, photosynthesis abated and sugar content decreased gradually. Compared to the control group, red and blue LED compound light could effectively inhibit reducing the contents of soluble sugar and reducing sugar and degradation of VC and titratable acid. At storage for 15 days, the control group of broccoli began to mold and show slight browning, red and blue irradiation groups were only a few faded and the sensory quality was significantly better than that of the control（P〈0.05）. The fresh-keeping effect of the red and blue LED composite light intermittent irradiation treatment 6 h on broccoli was the best, and effectively prolonged the storage period of broccoli for more than 5 days.

关 键 词：LED红蓝复合光 间歇 照射 西兰花 贮藏品质 

分 类 号：S635.9[农业科学—蔬菜学]