光照强度对温室栽培蒲公英风味品质的影响  

Effects of light intensities on the flavor quality of dandelion cultivated in greenhouse

作　　者：陈雨田 谢小翌 张喜春[1] CHEN Yutian;XIE Xiaoyi;ZHANG Xichun(College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院植物科学技术学院,北京102206

出　　处：《北京农学院学报》2021年第4期44-47,共4页Journal of Beijing University of Agriculture

基　　金：国家科技部科技合作项目“中俄主要蔬菜基因资源多样化比较研究”(2011DFR31180-3)。

摘　　要：【目的】探明蒲公英生产栽培中适合的光照强度。【方法】设置5个光照强度梯度处理(透光率分别为100%、82.6%、60.1%、37.8%、14.5%),通过测定蒲公英的风味品质,筛选能达到蒲公英最好风味的光强。【结果】根据风味品质综合得分情况来看,分值大小依次是透光率为14.5%,37.8%,61.1%,82.6%,100%,最高为透光率14.5%处理,最低分为透光率为100%处理。【结论】苦味和涩味的感观评价得分均与光照强度成正相关,即光强强度越大,蒲公英的苦味与涩味就越重,水分与口感感官评价得分与光照强度成负相关,即光照强度越大,水分与口感较差,光照强度越小,水分与口感越好,透光率60.1%处理的蒲公英叶片香气最大,透光率14.5%处理的蒲公英香气最小。[Objective]To explore the suitable light intensity in dandelion production and cultivation.[Methods]Five light intensity gradients were used to treat(light transmittance was 100%,82.6%,60.1%,37.8%and 14.5%respectively),by measuring the flavor quality of dandelion,screening the light intensity that can achieve the best flavor of dandelion.[Results]According to the comprehensive scores of flavor quality,the order of the scores light transmittance is 14.5%,37.8%,61.1%,82.6%,100%,the highest is the light transmittance of 14.5%,and the lowest is the light transmittance of 100%.[Conclusion]The sensory evaluation scores of bitterness and astringency are positively correlated with light intensity,that is,the greater the light intensity,the heavier the bitterness and astringency of dandelion,and the sensory evaluation scores of moisture and taste are negatively correlated with light intensity,that is,the greater the light intensity Larger,poorer moisture and taste.The lower the light intensity,the better the moisture and taste.The dandelion leaves treated with 60.1%light transmittance have the largest aroma,and the dandelion treated with 14.5%light transmittance has the smallest aroma.

关 键 词：蒲公英 光照强度 风味 

分 类 号：S647[农业科学—蔬菜学]