Analysis by HPLC and LC/MS of pungent piperamides in commercial black, white, green, and red whole and ground peppercorns

Pepper plants accumulate pungent bioactive alkaloids called piperamides. To facilitate studies in this area, high-performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry methods were developed and used to measure the following piperamides in 10 commercial whole (peppercorns) and in 10 ground, black, white, green, and red peppers: piperanine, piperdardine, piperine, piperlonguminine, and piperettine. Structural identification of individual compounds in extracts was performed by associating the HPLC peak of each compound with the corresponding mass spectrum. The piperanine content of the peppers (in mg/g piperine equivalents) ranged from 0.3 for the ground white pepper to 1.4 in black peppercorns. The corresponding range for piperdardine was from 0.0 for seven samples to 1.8 in black peppercorns; for four isomeric piperines, from 0.7 for red to 129 in green peppercorns; for piperlonguminine, from 0.0 in red peppercorns to 1.0 in black peppercorns; and for piperyline, from 0.9 in ground black pepper to 5.9 for red peppercorn. Four well-separated stereoisomeric forms of piperettine with the same molecular weight were present in 19 peppers. The sums of the piperamides ranged from 6.6 for red to 153 for green peppercorns. In contrast to large differences in absolute concentrations among the peppers, the ratios of piperines to total piperamide were quite narrow, ranging from 0.76 for black to 0.90 for white peppercorns, with an average value of 0.84 +/- 0.04 ( n = 19). Thus, on average, the total piperamide content of the peppers consists of 84% piperines and 16% other piperamides. These results demonstrate the utility of the described extraction and analytical methods used to determine the wide-ranging individual and total piperamide contents of widely consumed peppers.     

Chemical investigation of gamma-irradiated saffron (Crocus sativus L.)

Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.     

Characterization of peppercorn, pepper oil, and pepper oleoresin by vibrational spectroscopy methods

NIR-FT-Raman as well as ATR-IR and NIR spectroscopy in combination with efficient chemometric algorithms was applied for rapid determination of piperine in black and white ground pepper and green whole pepper berries as well as pepper oleoresins. Most of the well-resolved Raman signals detected in the spectra of pepper and the related oleoresins can be assigned to piperine, which is known to be the main pungent principle in these products. On the basis of the specific key bands of piperine, also selective Raman mappings were successfully performed to determine the in situ distribution of the alkaloid in the whole green berry and the dried peppercorn as well. It was found that piperine occurs more or less in the whole perisperm of the green fruit. Furthermore, the content and composition of the volatile fraction in various pepper samples were determined by applying the mentioned vibrational spectroscopy techniques. Whereas only NIRS measurements present sufficient reliability to predict the main essential oil substances directly in ground black and white pepper, all spectroscopy methods applied in this study can be used to analyze individual terpenoids in the hydrodistilled oil. It can be assumed that some of the new, efficient vibrational spectroscopy methods have the potential to replace the standard analysis procedures presently applied for the quality control of peppercorns, pepper extracts, and pepper oil.     

LED蓝光对辣椒采后色泽及品质的影响

为探究LED蓝光处理对辣椒采后贮藏过程中品质的影响,采用强度为14 μmol·m^-2·s^-1的LED蓝光(470 nm),在温度25℃、相对湿度80%条件下,对采后新鲜绿辣椒和红辣椒分别进行蓝光照射、避光处理(对照组),测定贮藏过程中辣椒色泽、叶绿素含量、辣椒红素含量、辣椒碱含量、维生素C(Vc)含量和Ccs基因表达量等的变化。结果表明,与对照组相比,LED蓝光处理会加速绿辣椒退绿,使其叶绿素含量在第8天时降为初始值(0 d)的17%(P<0.01);LED蓝光处理可有效提高辣椒中辣椒红素的含量,红、绿辣椒中的辣椒红素含量在第8天时分别是对照组的1.60倍和5.59倍(P<0.01);LED蓝光处理可显著增加辣椒中辣椒碱含量,处理第8天时红、绿辣椒中的辣椒碱含量分别是对照组的1.53倍和1.85倍(P<0.01),Ccs基因的表达量分别为对照组的1.35倍和4.01倍(P<0.01)。此外,LED蓝光可促使辣椒中Vc含量显著升高,处理第8天时,红、绿辣椒中Vc含量分别为对照组的1.25倍和1.58倍(P<0.01)。综上,在采后贮藏过程中,LED蓝光照射可以加速绿辣椒退绿,并促使红、绿辣椒变红,显著提高辣椒红素、辣椒碱和Vc含量。本研究结果为LED蓝光在辣椒采后贮藏过程中品质保持,尤其是增加辣椒红素含量及改善辣椒色泽提供了新思路。     

Spice extracts as dose-modifying factors in radiation inactivation of bacteria

Three spices, chili, black pepper, and turmeric, were tested for the effect of their aqueous extracts on the sensitivity of three bacteria, Escherichia coli, Bacillus megaterium, and Bacillus pumilusspores, to gamma-radiation. It was found that the extracts of the three spices offered protection to these organisms against inactivation by gamma-radiation. These spice extracts were also tested for their protection of naked plasmid DNA. Radiation-induced degradation of plasmid pUC18 DNA was reduced in the presence of the spice extracts. The maximum protection was offered by the chili extract followed by that of black pepper and turmeric. The two known antioxidants, curcumin and piperine from turmeric and black pepper, respectively, were shown to protect the plasmid DNA from the degradation by gamma-radiation. Experiments with the plasmid pUC18 DNA indicated that the spice extracts probably protected microorganisms by protecting their DNA. These studies indicated the importance of spices among ingredients in food as dose-modifying factors during radiation processing.     

解淀粉芽孢杆菌发酵液处理提高辣椒采后品质

为了解解淀粉芽孢杆菌 strain-L 发酵液对辣椒采后保鲜效果,以不同辣椒品种（海青椒、红尖椒）为试材,研究了strain-L发酵液对辣椒保鲜效果的影响。体内体外试验结果表明不同浓度strain-L发酵液对链格孢菌具有较好的抑菌效果。损伤接种25℃下贮藏7 d,strain-L的发酵液对海青椒和红尖椒都具有明显的防腐效果,海青椒的腐烂率与无菌水相比下降了51.87%,红尖椒的腐烂率与无菌水相比下降了58.54%。非损伤接种9℃下贮藏24 d,strain-L发酵液对不同辣椒品种的保鲜效果存在差异,在整个贮藏期间,strain-L发酵液处理可降低辣椒采后腐烂率,明显优于无菌水组。贮藏24 d后,青椒发酵液处理和保鲜液处理的腐烂率分别为37.5%、32.50%,与无菌水组相比,分别降低了35%和40%。红尖椒的发酵液处理和保鲜液处理的腐烂率分别为29.63%、24.14%,与无菌水组相比降低了34.19%、28.70%,不同品种间,发酵液处理组和保鲜液处理组的腐烂程度不同,且在整个贮藏期间,strain-L发酵液延缓了果实内还原糖含量、可溶性固形物、可溶性蛋白和VC含量的降低,保持了辣椒较稳定的色泽和质构。strain-L发酵液在保持辣椒较好的商品价值、感官品质以及营养价值方面获得了较好的贮藏效果,为采后生物防控与保鲜提供理论依据和技术方法。     

Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices

Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were gamma-irradiated at a dose of 10 kGy according to commercial practices. The effects of the disinfection treatment on the content of organic radicals and some nutrients (namely, vitamin C and carotenoids) in the samples were investigated by chromatographic and spectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in all of the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. The fate of these radicals after storage for 3 months was also investigated. The cellulose radical was clearly observed in a few samples. Significant losses of total ascorbate were found for black pepper, cinnamon, nutmeg, oregano, and sage, whereas a significant decrease of carotenoids content was observed for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.     

UV spectrophotometric determination of piperine in pepper preparations: collaborative study

Eight collaborating laboratories performed replicate analyses for piperine on 5 samples representing pepper raw spice, oleoresins, and soluble seasonings. Piperine is extracted into ethylene dichloride and measured at maximal absorbance 342-345 nm with a UV light source. Piperine content is calculated using an absorbance factor derived from piperine. Intralaboratory coefficients of variation (CVo) ranged from 0.5 to 3.1%; interlaboratory coefficients of variation (CVx) ranged from 3.0 to 5.8%. The method has been adopted as an official method of the American Spice Trade Association and as an official first action method by AOAC.     

Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS

The pungent compounds piperine and isomers thereof, secondary metabolites present in black and white pepper fruit, undergo light-induced isomerizations. To facilitate studies in this area, an HPLC method has been developed for analysis and isolation of the following four possible piperine-derived photoinduced isomers: piperine, isopiperine, chavicine, and isochavicine. The limits of detection (LOD) estimated from calibration plots were approximately 15-30 ng for each isomer. Reproducibilities of the analyses were excellent, and recoveries of spiked samples were as follows (average +/- SD; n = 3): chavicine, 98.4 +/- 2.1%; isopiperine, 96.2 +/- 3.2%; piperine, 104 +/- 3.8%; isochavicine, 98.9 +/- 3.0%. To determine the kinetics of these isomerizations, fluorescent light, sunlight, and UV radiation at 254 nm was used to induce cis-trans geometric isomerization as a function of light intensities and time of exposure determined with the aid of high-performance liquid chromatography (HPLC) and liquid chromatography with diode array UV detection-mass spectrometry (LC-DAD/MS). HPLC was also used to determine the distribution of the isomers in four commercial ground black pepper products used as spices in culinary practice. Isomerization increased with light intensities and time of exposure and leveled off at the so-called photostationary phases. The piperine levels of the four products were quite similar, ranging (in wt %) from 10.17 to 11.68. The amounts of the other three isomers ranged from 0.01 to 0.07 of the total for chavicine; from 0.15 to 0.23 for isopiperine; and from 0.37 to 0.42 for isochavicine. The results establish the utility of the HPLC method for simultaneous analysis of the four isomers both in pure form and in black pepper extracts. The dietary significance of the results is discussed.     

电子束辐照对川麦冬品质及抗氧化活性的影响

为探讨高能电子束辐照对麦冬的影响,以川产道地药材麦冬为研究对象,研究不同剂量0 (CK)、2、4、6 kGy电子束辐照对其微生物数量、感官品质、理化品质、活性成分含量及抗氧化活性的影响。结果表明,电子束辐照能明显降低麦冬中需氧菌、酵母及霉菌总数;此外,所有样品中均未检出大肠埃希氏菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)及沙门氏菌(Salmonella)。电子束辐照有利于提高麦冬总皂苷含量,对水分、总灰分、水溶性浸出物、总黄酮、总多糖、总酚含量及抗氧化活性均无显著影响(P>0.05)。电子束辐照后麦冬颜色变暗,主要表现为a^*值增加。主成分分析(PCA)及线性判别分析(LDA)结果表明,2 kGy电子束辐照剂量对麦冬风味影响较小。综上,2 kGy辐照处理能有效降低麦冬中微生物数量,对其活性成分含量及抗氧化活性无显著影响,能保持麦冬的色泽及风味品质。本研究为电子束辐照技术在麦冬及其制剂的加工应用提供了一定的理论依据。     

预处理对线辣椒气体射流冲击干燥特性和色泽的影响

该文利用气体射流冲击干燥技术干燥线辣椒,主要探讨不同的预处理方式对线辣椒干燥特性和色泽的影响。研究结果表明:预处理对线辣椒的干燥特性和色泽有重要的影响。采用扎洞预处理可以缩短干燥时间,提高干燥速率,能够减少红色素的损失,并能减少褐变;90℃热水烫漂3 min预处理能起到护色的作用;但热风温度较高时,会延长干燥时间;110℃过热蒸汽烫漂3 min预处理能起到防止褐变的作用。经过预处理后的线辣椒在气体射流冲击干燥过程中始终处于降速干燥阶段。     

Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors

A study was conducted to investigate the change in quality attributes of red pepper (paprika) (Capsicum annuum L. var. Km-622) as a function of ripening and some technological factors. Of quality attributes, carotenoids and bioantioxidants (ascorbic acid and tocopherols) have been studied. It was found that the dynamics of fruit ripening with regard to carotenoids and bioantioxidants was influenced to a considerable extent by weather conditions of the production season. A rainy and cool season yielded fruits with more beta-carotene but less diesters of red xanthophylls as compared to those produced in a relatively dry and warm season. The ripening stage at harvest was found to affect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a high accumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis of carotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resulted in a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired during the storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retain more pigments and tocopherol as compared to those from control or centrifuged red pepper samples. During the storage of ground paprika, color stability was improved by grinding the seeds with the pericarp.     

Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products

Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.     

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden

Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied. Experimental results proved that organic farming provided peppers with the highest (a) intensities of red and yellow colors, (b) contents of minerals, and (c) total carotenoids. Integrated fruits presented intermediate values of the quality parameters under study, and conventional fruits were those with the lowest values of minerals, carotenoids, and color intensity. As an example, the concentrations of total carotenoids were 3231, 2493, and 1829 mg kg (-1) for organic, integrated, and conventional sweet peppers, respectively. Finally, organic red peppers could be considered as those having the highest antioxidant activity of all studied peppers (agricultural farming and development stage).     

铜基叶面肥及控释肥对辣椒生长发育和叶片保护酶等生理特性的影响

【目的】针对辣椒喜肥、耐肥、对水分要求严格的特点,采用铜基叶面肥、控释肥两种新技术,研究了叶面喷施铜基叶面肥和土施控释肥对辣椒产量、矿质养分在植株体内的分布、保护性酶活性以及果实品质的影响,为提高果蔬产量和改善品质提供理论依据。【方法】分别于2011年4~11月和2012年3~9月,在山东农业大学南校区土肥资源高效利用国家工程实验室新型肥料中试基地, 以赤峰牛角王为供试辣椒品种设置肥料盆栽试验,试验设8个处理: 1）喷清水土壤不施肥对照（CKW- NF）;2）喷清水+土施普通肥（CKW+CCF）; 3）喷清水+土施控释肥（CKW+CRF）; 4）喷清水+土施控释肥+保水剂（CKW+CRF+W）; 5）喷铜基叶面肥土壤不施肥（CBFF-NF）; 6）喷铜基叶面肥+土施普通肥（CBFF+CCF）; 7）喷铜基叶面肥+土施控释肥（CBFF+CRF）;8）喷铜基叶面肥+土施控释肥+保水剂（CBFF+CRF+W）。采用称重法测定辣椒产量,于收获期取果实及叶片鲜样用于果实品质和生理生化指标测定,植株各部位干样用于微量元素测定。【结果】1）两年内喷施铜基叶面肥和土施控释肥均能提高辣椒产量,其中叶面喷施铜基叶面肥+土施控释肥+保水剂（CBFF+CRF+W）组合对辣椒产量的提高幅度最大,与CKW+CRF+W相比2011年增产24.1%,2012年增产29.0%。2）相同的土壤施肥条件下,与喷清水相比,喷施铜基叶面肥能够显著提高辣椒植株体内的铜浓度。其中,土施控释肥加保水剂基础上喷施铜基叶面肥处理的辣椒果实中铜浓度比叶面喷清水显著提高了103.9%;土施控释肥条件下,叶面喷施铜基叶面肥较喷清水处理下的果实铜浓度增加了41.5%。3）喷施铜基叶面肥后,辣椒叶片的超氧化物歧化酶（SOD）和过氧化物酶（POD）活性升高,而过氧化氢酶（CAT）活性下降。CBFF+CRF+W处理下的辣椒叶片SOD活性较CKW+CRF+W处理显著提高了26.6%,CBFF+CRF+W组合的叶片的POD活性和CAT活性与CKW+CRF差异显著。4）与喷清水处理相比,无论在土壤施用控释肥还是土壤施用控释肥+保水剂的条件下,叶面喷施铜基叶面肥均使辣椒果实可溶性蛋白和维生素C的含量显著提高,其增加幅度在12.8%~178.4%。【结论】综合考虑几种肥料组合,叶面喷施铜基叶面肥和土施控释肥可在一定程度上调控植株微量元素的积累,改善辣椒营养品质,提高辣椒产量。     

红茶与绿茶感官品质与其化学组分的相关性

对茶叶感官审评分属性与其化学组分的相关性进行探讨,该文以不同等级、产地红茶和绿茶为代表,利用传统感官审评方法鉴定茶叶品质（外形、香气、汤色、滋味和叶底）,并对各品质指标进行相关性分析,筛选出对茶叶品质影响最重要的品质指标,即滋味。在利用尺度评价法对茶叶滋味品质的10个分属性（浓度、厚度、甘度、鲜度、醇度、涩度、嫩度、陈味、纯正度、火工度）进行更为细致的评定和对茶叶中主要呈味物质—茶多酚、咖啡碱、茶氨酸进行定量分析的基础上,对不同等级、不同产地茶叶的滋味分属性进行差异分析,并对化学组分与滋味分属性进行相关性分析,结果表明,各种茶样之间的产地和等级间差异主要是鲜度和涩度,而与之相关的组分主要是茶氨酸和咖啡碱,茶多酚的影响还有待进一步考察。该研究实现了茶叶感官品质的定量分析,提高了感官审评结果的客观性和确定性,为茶叶原产地保护和分等分级提供核心技术和标准支撑。     

Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage

The present study was undertaken to evaluate the effect of ascorbic acid concentrations (0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates (L, a, and b), and sensory characteristics (taste and odor) of beef patties during storage at 4 +/- 1 degrees C. Ascorbic acid was also compared to citric acid at a similar pH value in order to differentiate the effects of ascorbic acid from those of pH reduction. Results showed significant reduction (p< or = 0.05) of aerobic plate counts (APCs) and total coliforms, and a significant interaction (p< or = 0.05) between ascorbic acid and irradiation dose was observed. The irradiation treatment had detrimental effects on redness, yellowness, and hue angle values of meat. However, incorporation of ascorbic acid into the meat before irradiation resulted in significant (p< or = 0.05) stabilization of color parameters. The color improvement obtained with ascorbic acid was not related to the pH reduction. Also, no significant detrimental effect on taste or odor was found in irradiated samples containing ascorbic acid.     

Microbial quality and bioactive constituents of sweet peppers from sustainable production systems

Integrated, organic, and soil-less production systems are the principal production practices that have emerged to encourage more sustainable agricultural practices and safer edible plants, reducing inputs of plaguicides, pesticides, and fertilizers. Sweet peppers grown commercially under integrated, organic, and soil-less production systems were compared to study the influence of these sustainable production systems on the microbial quality and bioactive constituents (vitamin C, individual and total carotenoids, hydroxycinnamic acids, and flavonoids). The antioxidant composition of peppers was analyzed at green and red maturity stages and at three harvest times (initial, middle, and late season). Irrigation water, manure, and soil were shown to be potential transmission sources of pathogens to the produce. Coliform counts of soil-less peppers were up to 2.9 log units lower than those of organic and integrated peppers. Soil-less green and red peppers showed maximum vitamin C contents of 52 and 80 mg 100 g(-1) fresh weight (fw), respectively, similar to those grown in the organic production system. Moreover, the highest content of total carotenoids was found in the soil-less red peppers, which reached a maximum of 148 mg 100 g(-1) fw, while slightly lower contents were found in integrated and organic red peppers. Hydroxycinnamic acids and flavonoids represented 15 and 85% of the total phenolic content, respectively. Total phenolic content, which ranged from 1.2 to 4.1 mg 100 g(-1) fw, was significantly affected by the harvest time but not by the production system assayed. Soil-less peppers showed similar or even higher concentrations of bioactive compounds (vitamin C, provitamin A, total carotenoid, hydroxycinnamic acids, and flavonoids) than peppers grown under organic and integrated practices. Therefore, in the commercial conditions studied, soil-less culture was a more suitable alternative than organic or integrated practices, because it improved the microbial safety of sweet peppers without detrimental effects on the bioactive compound content.     

LED红蓝弱光照射保持樱桃番茄冷库贮藏品质

为了探究单色光对番茄冷藏过程中品质的影响,开发樱桃番茄保鲜新技术,以绿熟期樱桃番茄(Lycopersicon esculentum Mill.)为试材,在4℃条件下分别采用发光二极管(LED,light emitting diode)红蓝单色弱光(30 lx)持续照射,研究LED红蓝单色弱光对樱桃番茄采后贮藏过程中感官和主要营养品质指标的影响。结果表明:研制的LED试验装置稳定可靠,红蓝单色光的发射光谱稳定,不因光照强度的变化而发生偏移。贮藏10 d以后LED红蓝光处理的樱桃番茄感官品质显著优于无光对照(P0.05),且LED红光处理好于蓝光处理(P0.05)。LED蓝光照射能较好地保持樱桃番茄维生素C含量(P0.05),但LED红光照射不利于维生素C含量的保持。LED红蓝单色弱光照射有利于促进樱桃番茄早期贮藏过程中的还原糖和可溶性总糖积累,显著抑制贮藏后期糖含量的下降(P0.05)。LED红蓝单色弱光照射处理还能显著延缓樱桃番茄贮藏过程中可溶性固形物下降(P0.05),提高樱桃番茄果实可滴定酸的含量,其中LED红光处理显著高于蓝光处理(P0.05)。贮藏20 d时,红光照射可显著促进番茄红素的合成,但贮藏过程中LED蓝光照射与对照差异不显著(P0.05)。综合来看,与对照(CK)相比,LED红蓝弱光(30 lx)照射有利于樱桃番茄4℃贮藏过程中感官和营养价值的保持,其中LED红色弱光照射处理效果较好。作为一种简便可行的物理保鲜方法,LED红蓝弱光持续照射处理在樱桃番茄采后营养品质调控方面具有应用潜力。