| 不同光质下彩色甜椒果实色素含量的变化 |
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| 引用本文： | 崔慧茹,刘世琦,张自坤,陈强,郝树芹,张立伟,刘忠良.不同光质下彩色甜椒果实色素含量的变化[J].西北农业学报,2009,18(2):178-183. |
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| 作者姓名： | 崔慧茹 刘世琦 张自坤 陈强 郝树芹 张立伟 刘忠良 |
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| 作者单位： | 山东农业大学,园艺科学与工程学院,作物生物学国家重点实验室,山东泰安,271018 |
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| 基金项目： | 山东农业大学博士科研基金 |
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| 摘 要： | 以红(590～670 nm;吸收峰为640 nm)、蓝(420～510 nm;吸收峰为460 nm)和红蓝混合(红:蓝=3:1)色发光二极管(LED)以及普通日光灯(白光)为光源,就不同光质对彩色甜椒果实转色期色素含量的影响进行了研究.结果表明,红蓝混合光在促进叶绿素降解,类黄萝卜素和花青素合成上优势最明显,白光的效果最差.但白光有利于类黄酮的合成,红光、蓝光和红蓝混合光相对于白光都不同程度的抑制了类黄酮的合成.
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| 关 键 词： | 光质 彩色甜椒 色素 |
| 收稿时间： | 2008/9/10 0:00:00 |
| 修稿时间： | 2008/10/25 0:00:00 |
Changes of the Pigments in Color Sweet Pepper Fruit under Different LED Light Source |
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| CUI Huiru,LIU Shiqi,ZHANG Zikun,CHEN Qiang,HAO Shuqin,ZHANG Liwei and LIU Zhongliang.Changes of the Pigments in Color Sweet Pepper Fruit under Different LED Light Source[J].Acta Agriculturae Boreali-occidentalis Sinica,2009,18(2):178-183. |
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| Authors: | CUI Huiru LIU Shiqi ZHANG Zikun CHEN Qiang HAO Shuqin ZHANG Liwei and LIU Zhongliang |
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| Institution: | College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai''an 271018, China |
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| Abstract: | This paper studied the effects of different lights quality on the pigments in color sweet pepper fruits.The red (590-670 nm;peak at 640 nm),blue (420-510 nm;peak at 460 nm),R/B (red:blue=3:1) light-emitting diode and white fluorescent lamp were adopted.The results showed that R/B light had the superiority in promoting degradation of chlorophyll and synthesis of carotenoid and anthocyanin and white light was worst.But white light was in favor of flavonoids biosynthesis and flavonoids biosynthesis was inhabited under red light, blue light and R/B light in varying degree. |
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| Keywords: | Light quality Color sweet pepper Pigment |
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