不同光质膜对草莓果实品质的影响

 研究了相同光强下不同光质对‘丰香’草莓果实品质的影响。结果表明, 绿膜、中性膜、黄膜、蓝膜、红膜下生长的果实依次越来越红、越来越暗。果实色度值以红膜下的最大, 其次为中性膜处理,黄膜比中性膜处理略小但差异不显著, 绿膜处理最小, 这与不同膜透射的红橙光比例一致。不同膜处理的果实抗坏血酸含量高低与不同膜透射的紫外光和蓝紫光成分比例一致, 与红光/蓝光比值相反。红膜下的草莓产量最高、果实最大、着色最好, 蓝膜下的草莓果实含糖量、可溶性固形物含量、抗坏血酸含量和固酸比均最高, 绿膜下产量最低、果实最小、着色差且含糖量最低。

Effect of Light Quality on the Fruit Quality of 'Toyonoka' Strawberry (Fragaria×ananassa Duch.)

The influence of different light qualities under identical light intensity on fruit quality ofToyonoka strawberry ( Fragaria ×ananassa Duch. ) was studied. The results showed that fruit surface colorwas greatly affected by light quality. The chroma value of fruits became greater and greater in turn undergreen, neutral, yellow, blue, and red film, which was correlated with the percentum of reddish orange light inoverall radiant energy positively. Ascorbic acid (AsA) content in the fruits under different filmswas correlatedwith Red /Blue ratio negatively. Among of five films, the yield per p lant and fruit size under red film were thegreatest, the SSC /TA ratio, SSC, AsA and sugar content were the greatest under blue film, but all of whichwere the lowest under green film. The fruit surface colorwas the reddest under red film, that under green filmswas the worst. Ascorbic acid (AsA) content in the fruits under different film was correlated with red /blue rati2o negatively.