LED红蓝光处理对西芹采后品质的影响

为探究不同LED红蓝光照强度对采后西芹营养品质的影响,将西芹置于温度为4℃,相对湿度为90%,光照强度分别为10、20、30μmol·m^-2·s^-1和避光条件下,分析每一种光强下和对应避光条件下西芹相关品质指标的变化规律。结果表明:20μmol·m^-2·s^-1光照强度显著增大西芹的失重率（p<0.05）;10μmol·m^-2·s^-1光照强度显著降低西芹的硬度损失率（p<0.05）;三种光照条件下西芹叶绿素和VC含量均高于同一批次的对照组,30μmol·m^-2·s^-1光照强度效果最佳;贮藏结束时三种光强下光照处理组色差均比同批次无光对照组大。该结果可为LED光照在西芹采后冷藏保鲜上的应用提供一定的理论依据。 

Effects of red and blue LED on postharvest quality of celery

In order to explore the effects of red and blue LED irradiation intensity on postharvest preservation of celeries, the celeries were put respectively in light condition of 10, 20, 30 μmol·m^-2·s^-1 and corresponding dark condition where temperature was 4 ℃ and relative humidity was 90%. Under each kind of light intensity and correspond dark condition the quality indexes of the celery were analysed. The results showed that when the light intensity was 20 μmol·m^-2·s^-1 celery weightlessness rate change was most obvious (p < 0.05) and the light intensity was 10 μmol·m^-2·s^-1 significantly reducing hardness rate change on celery (p < 0.05) . In three kinds condition the chlorophyll and VCcontent under the light receiving surface were higher than dark condition.At the end of each group the chromatic aberration of light treatment group were bigger than corresponding back group under the same batch, under the light of 30 μmol·m^-2·s^-1 could achieve better fresh-keeping effect.The results could provide a theoretical basis for the application of LED light in postharvest preservation of celery.