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LED蓝光对辣椒采后色泽及品质的影响 预览

Effect of Light-emitting Diode Blue Light on Pepper Post Harvest Quality
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摘要 为探究LED蓝光处理对辣椒采后贮藏过程中品质的影响,采用强度为14μmol·m^-2·s^-1的LED蓝光(470 nm),在温度25℃、相对湿度80%条件下,对采后新鲜绿辣椒和红辣椒分别进行蓝光照射、避光处理(对照组),测定贮藏过程中辣椒色泽、叶绿素含量、辣椒红素含量、辣椒碱含量、维生素C(Vc)含量和Ccs基因表达量等的变化。结果表明,与对照组相比,LED蓝光处理会加速绿辣椒退绿,使其叶绿素含量在第8天时降为初始值(0 d)的17%(P<0.01);LED蓝光处理可有效提高辣椒中辣椒红素的含量,红、绿辣椒中的辣椒红素含量在第8天时分别是对照组的1.60倍和5.59倍(P<0.01);LED蓝光处理可显著增加辣椒中辣椒碱含量,处理第8天时红、绿辣椒中的辣椒碱含量分别是对照组的1.53倍和1.85倍(P<0.01),Ccs基因的表达量分别为对照组的1.35倍和4.01倍(P<0.01)。此外,LED蓝光可促使辣椒中Vc含量显著升高,处理第8天时,红、绿辣椒中Vc含量分别为对照组的1.25倍和1.58倍(P<0.01)。综上,在采后贮藏过程中,LED蓝光照射可以加速绿辣椒退绿,并促使红、绿辣椒变红,显著提高辣椒红素、辣椒碱和Vc含量。本研究结果为LED蓝光在辣椒采后贮藏过程中品质保持,尤其是增加辣椒红素含量及改善辣椒色泽提供了新思路。 The light-emitting diode(LED) blue light with an intensity of 14 μmol·m^-2·s^-1(470 nm) was used to treat the fresh green pepper and red pepper at the temperature of 25℃ and 80% relative humidity after harvesting, with the group maintained in darkness as control. We investigated the effects of LED blue light on the appearance and quality of peppers, contents of chlorophyll, paprika red pigment, capsaicin, vitamin C, and expression of caspsanthin/capsorubin synthase(Ccs) gene during storage. Compared with the control groups, LED blue light treatment accelerated chlorophyll degradation at the 8th day of storage, resulting in a decrease of chlorophyll content 17%(P<0.01) of the original(0th day). However, LED blue light increased the content of capsanthinana capsaicin in peppers(P<0.01) at the 8th day of storage, resulting in the capsanthin content increased by 1.60 and 5.59 folds and the capsaicin content increased by 1.53 and 1.85 folds of the original(0th day) in the red and greenpeppers, respectively. Meanwhile, the expression of Ccs gene was increased 1.35 and 4.01 folds in red and green peppers, respectively. Moreover, the contents of Vc in red and green peppers were increased by 1.25 and 1.58 folds(P<0.01) at the 8th day, respectively. In summary, blue light irradiation accelerated chlorophyll’s degradation in green pepper, and promoted red color formation, increased the content of capsanthin, capsaicin and Vc, as well as the expression of Ccs gene during post-harvest storage. This study provided a novel way to the quality improvement of peppers, especially the color and capsanthin content.
作者 王晓芬 郜海燕 吴伟杰 徐非非 王绍金 陈杭君 寇莉萍 WANG Xiaofen;GAO Haiyan;WU Weijie;XU Feifei;WANG Shaojin;CHEN Hangjun;KOU Liping(State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control/Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry/Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province/Key Laboratory of Post-Harvest Handing of Fruits,Ministry of Agriculture/ Institute of Food Science,Zhejiang Academy of Agricultitral Sciences,Hangzhou,Zhejiang 310021;College of Food Science and Technology,Northwest A & F University,Yangling,Shaanxi 712100;College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling,Shaanxi 712100)
出处 《核农学报》 CAS CSCD 北大核心 2019年第1期112-119,共8页 Acta Agriculturae Nucleatae Sinica
基金 浙江省重点研发计划项目(2017C02021) 浙江省农业科学院农产品质量安全中美国际合作项目(2010DS700124-ZM1605) 浙江省农业科学院地方科技合作项目(LS20160008) 现农业产业技术体系专项资金资助(CARS-24-E-01).
关键词 LED蓝光 辣椒 叶绿素 辣椒红素 辣椒碱 LED blue ligh pepper chlorophyll capsanthin capsaicin
作者简介 王晓芬,女,主要从事果蔬贮藏与加工研究。E-mail:1092567845@qq.com;通讯作者:郜海燕,女,研究员,主要从事食品物流保鲜与质量控制研究。E-mail:spsghy@163.com.
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