LED红蓝光照射对西兰花保鲜效果的影响  

Effects of Red and Blue LED Irradiation on Postharvest Preservation of Broccoli

作　　者：王连伏 王美霞[2] 刘斌[2] 阎瑞香[3] 张娜[3] WANG Lian-fu WANG Mei-xia LIU Bin YAN Rui-xiang ZHANG Na(Wuqing Service Station of Vegetables, Tianjin 301707, China Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China National Engineering and Technology Research Center for Preservation of Agriculture Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agriculture Products, Tianjin 300384, China)

机构地区：[1]天津市武清区蔬菜服务站,天津301707 [2]天津市制冷技术重点实验室天津商业大学,天津300134 [3]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2017年第3期47-52,共6页Storage and Process

基　　金：天津市科技支撑计划项目(16JCQNJC14800);武清区科技发展项目(WQKJ201633)

摘　　要：为明确发光二极管(light-emitting diode,LED)红蓝光照射对采后果蔬的保鲜效果,采用配比为1∶1、光量子通量密度为20μmol·m-2·s-1的LED红蓝光(红光:650 nm;蓝光:450 nm)照射采后西兰花,并置于温度为4℃、相对湿度为90%的实验库贮藏,测试并分析贮藏过程中西兰花叶绿素含量、VC含量、失重率、色差和感官品质的变化规律。结果表明:20μmol·m^(-2)·s^(-1)光照处理能够明显延缓叶绿素和VC的降解,贮藏结束时,LED光照组的西兰花叶绿素和VC含量均为无光对照组的1.28倍;LED光照组的西兰花色差-a/b数值比初始值降低了16.9%,无光对照组的西兰花色差-a/b数值比初始值降低了41.5%;虽然贮藏后期LED光照加重了西兰花失水,但LED光照组的西兰花感官品质显著高于无光对照组(P<0.05),是无光对照组的1.81倍。综合分析得出,配比为1∶1、光量子通量密度为20μmol·m-2·s-1的LED红蓝光照射有利于保持西兰花采后贮藏品质。To confirm effect of Light Emitting Diode（LED） red and blue light irradiation on preservation of postharvest fruits and vegetables, broccoli was irradiated with red and blue light at a ratio of 1：1 （red light 650 nm, blue light 450 nm） and photon flux density of 20 μmol·m^-2·s^-1 and placed in a cold storage at a temperature of 4 ℃ and a relative humidity of 90%, the changes of chlorophyll content, VC content, weight loss rate, color difference and sensory quality of broccoli during storage were measured and analyzed. The results showed that, photon flux density of 20 μmol·m^-2·s^-1 could obviously delay the degradation of chlorophyll and VC, at the end of the storage, chlorophyll and VC content of broccoli in LED lighting group were 1.28 times more than those in no light control group. Color difference values（-a/b） of broccoli in LED lighting group and in control group reduced by 16.9% and 41.5% respectively. And the increase of water loss of broccoli in LED lighting group was found during the late storage stage, but sensory quality evaluation in the group was 1.81 times, significantly higher than the control group （P〈0.05 ）. In short, red and blue light illumination at a ratio of 1 ： 1 and photon flux density of 20 μmol·m^-2·s^-1 was helpful to keep the postharvest quality of broccoli.

关 键 词：发光二极管(LED) 红蓝光 西兰花 保鲜 光量子通量密度 

分 类 号：S635.3[农业科学—蔬菜学]