[1]郭峰,孙莹,安容慧,等.LED绿光处理对甘蓝采后品质及抗氧化活性的影响[J].江苏农业学报,2023,(02):489-497.[doi:doi:10.3969/j.issn.1000-4440.2023.02.022]
　GUO Feng,SUN Ying,AN Rong-hui,et al.Effects of green light-emitting diode light treatment on the quality and antioxidant capacity of postharvest green cabbage (Brassica oleracea var. capitata L.)[J].,2023,(02):489-497.[doi:doi:10.3969/j.issn.1000-4440.2023.02.022]
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LED绿光处理对甘蓝采后品质及抗氧化活性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年02期
页码:
489-497
栏目:
园艺
出版日期:
2023-04-30

文章信息/Info

Title:
Effects of green light-emitting diode light treatment on the quality and antioxidant capacity of postharvest green cabbage (Brassica oleracea var. capitata L.)
作者:
郭峰1; 2; 孙莹1; 2; 安容慧2; 3; 罗淑芬2; 3; 李鹏霞1; 2; 3
（1.沈阳农业大学食品学院，辽宁沈阳110866；2.江苏省农业科学院农业设施与装备研究所，江苏南京210014；3.农业农村部农产品冷链物流技术重点实验室，江苏南京210014）
Author(s):
GUO Feng1; 2; SUN Ying1; 2; AN Rong-hui2; 3; LUO Shu-fen2; 3; LI Peng-xia1; 2; 3
（1.School of Food Science, Shenyang Agricultural University, Shenyang 110866, China；2.Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；3.Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China）
关键词:
LED光照; 甘蓝; 贮藏品质; 抗氧化
Keywords:
light-emitting diode (LED) light; cabbage; storage quality; antioxidant capacity
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2023.02.022
文献标志码:
A
摘要:
为探明LED光照处理对绿甘蓝采后品质及抗氧化活性的影响，首先以不同颜色（白色、红色、蓝色和绿色）和光照度
[3.5～25.0 μmol/(m2·s)]的LED光对绿甘蓝进行处理，筛选出延长绿甘蓝贮藏期的适宜光色及光照度；进一步以筛选出的光色及光照度，分析其对采后常温（23～25 ℃）贮藏的绿甘蓝品质和抗氧化活性的影响。结果表明，光照度为25.0 μmol/(m2·s)的绿光条件下贮藏的绿甘蓝外观品质佳，及叶绿素含量高；与对照（避光处理）相比，LED绿光处理有效降低了绿甘蓝采后呼吸速率，维持了其叶片较好的色泽，保持了较好的外观品质，提高了其叶片超氧化物歧化酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）等抗氧化酶的活性，保持了较高的抗坏血酸和总酚含量，降低了H2O2、超氧阴离子（O2·-）等活性氧的生成速率和丙二醛（MDA）的积累。因此，LED绿光处理可有效保持甘蓝较好的品质和较高的抗氧化能力，将甘蓝常温保鲜期延长5～6 d。
Abstract:
In order to explore the effects of light-emitting diode (LED) irradiation treatment on the quality and antioxidant capacity of green cabbages after harvest, the green cabbage samples were treated with different colors (white, red, blue and green) and intensities
[3.5-25.0 μmol/(m2·s)] of LED lights. The suitable light color and light intensity for prolonging the storage period of green cabbages were screened out firstly. With the screened light color and intensity, the effects of LED light on the quality and antioxidant capacity of green cabbage stored at room temperature (23-25 ℃) were further investigated. The results showed that the appearance quality and chlorophyll content of green cabbage stored under 25.0 μmol/(m2·s) green light were higher. Compared with the control, green LED irradiation treatment effectively reduced the respiration rate of green cabbage after harvest, the production rate of reactive oxygen species such as H2O2 and superoxide anion(O2·-) and the accumulation of malonaldehyde (MDA). Also green LED light treatment maintained the better color of leaves and appearance quality, improved the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), and maintained the higher contents of ascorbic acid and total phenol. Therefore, green LED irradiation treatment can effectively maintain good quality and high antioxidant capacity of cabbage, and extend the shelf life of cabbage at room temperature by 5-6 d.

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备注/Memo

备注/Memo:
收稿日期：2022-04-21 基金项目：江苏省农业科技自主创新基金项目[CX(20)3046] 作者简介：郭峰(1998-) ,男，山西晋城人，硕士研究生，主要从事果蔬采后保鲜研究。（E-mail）774829012@qq.com 通讯作者：李鹏霞，(E-mail)pengxiali@126.com
更新日期/Last Update: 2023-05-12