植物工厂模式下LED光质对水培韭菜生长、风味及品质的影响  

Effect of LED Light Quality on GrowthꎬFlavor and Quality of Chinese Chive under Water Culture Condition in Plant Factory Mode

作　　者：李伟 佟静 武占会[2,3] 刘宁 王宝驹 季延海[2,3] 王丽萍 Li Wei;Tong Jing;Wu Zhanhui;Liu Ning;Wang Baoju;Ji Yanhai;Wang Liping(School of Landscape and Ecological Engineering,Hebei University of Engineering,Handan 056038,China;Institute of Vegetables,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;North China Key Laboratory of Urban Agriculture,Ministry of Agriculture and Rural Affairs,Beijing 100097,China)

机构地区：[1]河北工程大学园林与生态工程学院,河北邯郸056038 [2]北京市农林科学院蔬菜研究所,北京100097 [3]农业农村部华北都市农业重点实验室,北京100097

出　　处：《山东农业科学》2023年第10期44-52,共9页Shandong Agricultural Sciences

基　　金：国家现代农业产业技术体系项目(CARS-24-B-02);北京市农林科学院财政专项“人工光植物工厂调控韭菜风味技术及其分子机制(CZZJ202209)”;财政部和农业农村部:北京市农林科学院蔬菜研究中心改革与发展项目(KYCX202001-03)。

摘　　要：为探究植物工厂中适合韭菜生长的最佳光质,本试验以韭菜品种‘791’为材料,设置白光、红光、蓝光和绿光4种光质处理,研究不同LED光质对水培韭菜生长、产量、营养成分和风味品质的影响。结果表明,与白光相比,红光处理下韭菜叶宽、产量和根系活力分别提高17.0%、31.6%和9.2%,总酚和类黄酮含量分别提高28.6%和40.9%,并抑制韭菜株高和假茎粗的增加;蓝光处理下韭菜生长更加健壮,产量较高,可溶性蛋白、酶促丙酮酸、VC含量最高,总酚、类黄酮含量较高,纤维素、硝态氮含量最少。电子鼻传感器显示,氮氧化物(W5S)、硫化合物(W1W)、芳烃化合物和硫的有机化合物(W2W)各风味物质在蓝光处理下相对电导率值最高,表明蓝光处理能提高韭菜风味品质含量。综合分析认为,韭菜生产中使用蓝光进行处理能实现较高产量、最优品质及风味的有机结合。In order to explore the optimal light quality for the growth of Chinese chives in a plant factory,this experiment was conducted with the Chinese chive variety‘791’as material,and four treatments of white light,red light,blue light and green light were set.The effects of different LED light quality on the growth,yield,nutritional composition and flavor quality of hydroponic Chinese chives were studied.The results showed that compared with white light,red light increased the leaf width,yield,root activity,total phenolic content and flavonoid content of Chinese chives by 17.0%,31.6%,9.2%,28.6%and 40.9%,respectively,and in-hibited the increase of plant height and pseudostem diameter.Under blue light treatment,the Chinese chives grew more robust;the yield and the contents of soluble protein,enzymatic pyruvate,VC,total phenols and flavonoids were higher,and the contents of cellulose and nitrate nitrogen were the lowest.The electronic nose sensor showed that the relative conductivity value of nitrogen oxides(W5S),sulfur compounds(W1W),aro-matic compounds and sulfur organic compounds(W2W)were the highest under blue light treatment,indica-ting that blue light treatment could improve the flavor quality content of Chinese chives.Comprehensive analy-sis suggested that blue light treatment in Chinese chive production could achieve higher yield,optimal quality and better flavor.

关 键 词：韭菜 LED光质 品质 辛辣性 风味 

分 类 号：S633.304.7[农业科学—蔬菜学]