不同光质对植物工厂生菜干烧心及品质的影响

为改善植物工厂中生菜干烧心严重的情况，同时提高生菜的产量及品质，以绿雅生菜、意大利生菜为试材，利用LED精准调控光源，分别对2个生菜品种给予红光、蓝光、绿光、白光处理，研究光质对生菜生长形态、品质、光合作用能力及干烧心病害的影响。结果表明：在蓝光照射处理下生菜的维生素C及可溶性蛋白含量相较于其他光质处理均有一定的提升，但硝态氮含量及干烧心率同样提高；绿光处理下生菜的干烧心率降低，但产量及各项营养品质均低于其他处理；红光处理下生菜的干烧心率较低，品质尤其可溶性糖含量、维生素C含量提升。在工厂化生菜栽培中，增加更高比例的红光可提高生菜品质，同时减缓生菜的干烧心病害的发生。

Effects of Different Lights on Tipburn and Quality of Lettuce in Plant Factory

Abstract: In order to improve the serious tipburn of lettuce in plant factory and improve the yield and quality of lettuce, the ''green lettuce'' and ''Italian lettuce'' in the plant factory were used as test materials to study the effects of light quality on the growth morphology, quality, photosynthetic capacity and tipburn of lettuce. The LED precise control light source was used to treat the two cultivars of lettuce with red light, blue light, green light and white light, respectively. The results showed that under blue light irradiation, the vitamin C and soluble protein content of lettuce increased compared to other light quality treatments, but the nitrate nitrogen content and rate of tipburn also increased. Under green light treatment, the rate of tipburn decreased, but the yield and various nutritional qualities were lower than other treatments. Under red light treatment, the rate of tipburn was lower, and the quality, especially the contents of soluble sugar and vitamin C improved. In industrialized cultivation of lettuce, increasing a higher proportion of red light could improve the quality of lettuce while slowing down the occurrence of tipburn.