不同LED照射方式对鸡毛菜货架期品质及活性氧代谢影响

为研究不同发光二极管(LED)光照方式对货架期蔬菜的保鲜效果,以小白菜的幼苗毛菜为试材,分析了连续照射、脉冲照射和光刺激3种不同光照方式对鸡毛菜货架期品质的影响。结果表明:黑暗条件下鸡毛菜货架期仅有48 h,并且完全萎蔫黄化,丧失商品性;货架48 h,与黑暗对照相比,3种LED光照方式照射能较好地维持鸡毛菜的硬度、脆度、L*值、a*值和叶绿素含量,抑制失重率的上升,保持鸡毛菜良好的商品性;脉冲照射和连续照射比光刺激能更好地抑制组织相对电导率的上升,减少丙二醛、H2O2和超氧阴离子累积,维持活性氧代谢途径中过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和抗坏血酸过氧化物酶(APX)的活性,且通过感官品质和贮藏品质综合对比发现脉冲照射的保鲜效果更佳。因此,脉冲照射是鸡毛菜货架贮藏的最适LED光照条件。

Effects of Different LED Illumination Modes on Shelf Life Quality and Reactive Oxygen Metabolism of Chinese Little Greens

In order to study the preservation effects of different light emitting diode(LED) illumination modes on the shelf life of vegetables, the pterocladia tenuis was selected as experimental materials in the present study, and its shelf quality was analyzed after treated under different lighting modes including continuous illumination mode, pulse illumination mode and light stimulation. Results showed that the shelf life of Chinese little greens was only 48 hour in the dark, which had been completely wilting and yellowing, and lost the commercial property. After 48 hours of shelf life, compared with the control, these three LED illumination methods could effectively keep the commercial property of Chinese little greens through maintaining the hardness, crispness, color L* and a* values and chlorophyll content, and reducing the weight loss rate. Besides, continuous illumination and pulse illumination modes could inhibit the increase of tissue relative electrical conductivity better, and effectively reduce the accumulations of MDA (malonaldehyde), H2O2 and superoxide anions, and maintain the activities of peroxidase(POD), atalase(CAT), superoxide dismutase(SOD) and ascorbate peroxidase(APX) in reactive oxygen metabolic pathways. Finally, the pulse illumination mode showed the best preservation effects combining sensory and storage qualities of Chinese little greens. Therefore, pulse illumination is the optimal LED illumination mode for Chinese little greens shelf storage.