使用LED用于口腔反应,光补偿点和菜和开心菜的储存
Anne-Sophie Rufyikiri1, Philip Wiredu Addo1, Bo-Sen Wu1
1Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
Journal of photochemistry and photobiology. B, Biology
|June 29, 2024
概括
发光二极管 (LED) 可以延长叶绿蔬菜 (如胡卜和菜) 的保质期. 特定的波长,特别是560nm,改善了水分含量和视觉质量,减少了食物浪费.
科学领域:
- 园艺科学 园艺科学
- 植物生理学 植物生理学
- 食品科学 食品科学 食品科学
背景情况:
- 发光二极管 (LED) 显示出提高作物产量和植物健康的潜力.
- 有限的研究存在于LED应用用于收获后的储存和保质期延长在园艺.
- 了解植物对特定光波长的反应对于优化储存条件至关重要.
研究的目的:
- 为了研究不同光波长对白菜和菜光补偿点和口腔反应的影响.
- 为了确定最佳的LED照射水平,用于收获后储存的绿叶蔬菜.
- 评估特定LED波长对储存的开心菜和菜的保质期和质量的影响.
主要方法:
- 在14种不同的光波长 (405-661纳米) 下测量了白菜和菜的光补偿点和口腔反应.
- 选择最佳的LED波长 (500nm和560nm) 和辐射水平用于储存测试.
- 在黑暗 (控制),白色光,500nmLED和560nmLED条件下储存的胡卜和菜,监测水分含量和视觉质量.
主要成果:
- 蓝色,红色和珀色的光增加了口腔的开口;绿色的光减少了它.
- 菜在500nm和560nm的光补偿点分别为65.3和64.7μmol m-2s-1.
- 在500nm和560nm时,的光补偿点分别为50.8和44.1μmol m−2 s−1.
- 与暗光或光灯相比,560nm的LED处理在开心菜和菜中保持了更高的水分含量和更好的视觉质量.
- 在560nmLED下储存的菜显示水分损失明显较小 (39.6%),而不是在黑暗中 (54.0%).
- 在560nm的LED存储下,胡卜呈现出优越的视觉质量,而菜的质量与白色光灯和500nm的LED处理相当.
结论:
- 照明灯处理,特别是在560nm,通过保持水分含量和视觉质量,有效地延长了开心菜和菜的保质期.
- 胃关闭,接近光补偿点的光合作用率和稳定的大气湿度有助于改善LED存储下的保质期.
- 这项研究为减少食品工业新鲜产品浪费,增强粮食安全和造福经济提供了宝贵的见解.
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