当前位置: 首页 > 文章 > 不同光质对韭菜营养品质的影响 山东农业大学学报(自然科学版) 2012,43 (3) 361-366
Position: Home > Articles > THE EFFECT OF LIGHT QUALITIES ON NUTRITIONAL QUALITY OF THE CHINESE CHIVE Journal of Shandong Agricultural University(Natural Science Edition) 2012,43 (3) 361-366

不同光质对韭菜营养品质的影响

作  者:
陈娴;刘世琦;孟凡鲁;张涛;孙齐;陈祥伟
单  位:
农业部园艺作物生物学重点开放实验室;作物生物学国家重点实验室;山东农业大学园艺科学与工程学院
关键词:
光质;发光二极管;韭菜;营养品质
摘  要:
本文旨在研究不同光质对韭菜营养品质的影响。采用新型半导体光源发光二极管(LED)创造不同的光质环境对韭菜进行培养,设红光,蓝光,红/蓝(3:1),红/蓝(7:1)四个处理。结果表明,韭菜可溶性糖和粗纤维含量都以红光处理最高,蓝光处理最低;Vc含量以蓝光处理最高,红光处理最低;两个韭菜品种可溶性蛋白含量对光质反应表现出品种间差异,"791"以红/蓝(3:1)处理最高,紫根韭菜以红/蓝(7:1)为最高;类黄酮含量以红蓝混合光处理显著高于单色光处理。综合评价,红/蓝(7:1)处理下韭菜的营养品质最好,蓝光最差。
译  名:
THE EFFECT OF LIGHT QUALITIES ON NUTRITIONAL QUALITY OF THE CHINESE CHIVE
作  者:
CHEN Xian,LIU Shi-qi ,MENG Fan-lu,ZHANG Tao,SUN Qi,CHEN Xiang-wei(College of Horticulture Science and Engineering,Shandong Agricultural University, State Key Laboratory of Crop Biology,Agriculture Ministry Key laboratory of Horticultural Crop Biology,Tai'an 271018,China)
关键词:
Light quality;light emitting diodes(LED);Chinese chive;nutritive quality
摘  要:
The effect of different light qualities on nutritive quality of Chinese chive were studied.Chinese chive were cultured in different environment of light quality generated by light-emitting diode and the four treatments included red light,bule light,red/blue(3:1) and red/blue(7:1).The result showing that the contents of soluble sugar and crude fibre were the highest under the red light,the lowest under the blue light;the content of Vitamin c were the highest under the blue light,and the lowest under the red light;the soluble protein content in different Chinese chive variety were difference,"791"were the highest under the red/bule(3:1) light and "Purple-root" were the hightest under the red/blue(7:1);the content of flavonoids under the red+blue light were highter than red or blue lighr.Overall,the best nutritive quality of Chinese chive was dihived under red/blue(7:1) light,and the worst was chived under blue light.

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