光对蔬菜自发气调贮藏特性的影响

摘要：本研究以生菜、番茄作为材料，在自发气调包装下探讨不同颜色光质对生菜、番茄采后各项指标的影响。研究显示：经红光处理的番茄失重率最低，为0。45%；经红光处理的番茄商品率最高，为95。1%，经红光处理的生菜可溶性固形物含量最低，为1%，经红光照射的生菜总酚含量最高，在695nm处的OD值为0。985；经红光处理的生菜总黄酮含量最高，在510nm处的OD值为0。086；经红光处理的生菜叶绿素和类胡萝卜素含量最高分别为0。65mg/kg，0。96mg/kg；采后生理研究表明：经蓝光处理的番茄呼吸强度最低，为24。88CO2 mg/kg·h，经蓝光处理的番茄MDA含量最低为，0。13µmol/g·Fw，经红光照射的的生菜过氧化氢酶活性最高，在240nm处测得OD值为0。494。以上结果表明：红光在减缓失重率的减少、促进商品率的提高、减缓总黄酮的减少、减缓类胡萝卜素的减少、减缓丙二醛的提高、提高CAT的能力上最有优势，其次是蓝光，最弱是自然光。在减缓总酚的减少、减缓叶绿素含量上红光的能力大于自然光的，其次是蓝光，由此可见，对于这两项品质红光的能力最强，蓝光最弱。对呼吸强度、可溶性固形物上自然光较红光和蓝光更有优势。由此可见，对于延缓果实衰老上红光和蓝光的能力不及自然光。本实验结果可以为后续学者研究蔬菜采后贮藏保鲜技术提供参考。81087

毕业论文关键词：蔬菜；自发气调；单色光；采后生理；储藏特性

Effects of monochromatic lights on the storage of vegetables under modified atmosphere condition

Abstract：In this study, lettuce and tomato were used as materials,To investigate the effects of different light qualities on the indicators of lettuce and tomato postharvest in modified atmosphere packaging。 Research shows, the storage quality of tomato treated with red light was the lowest and 0。45%;The highest rate of red tomatoes was 95。1%, and the content of soluble solids in lettuce treated with red light was 1%;The total phenolic content of lettuce irradiated by red light was the highest; The highest OD value of 0。985 at 695nm; the total flavonoid content of red lettuce。 The highest OD value of 0。086 at 510nm;The highest chlorophyll content and carotenoid content of lettuce were 0。65mg / kg and 0。96mg / kg respectively。 Post harvest physiological studies showed that: The minimum respiration intensity of blue-treated tomato was 24。88CO2mg/kg·h, The content of MDA in tomato was 0。13µmol·g-1·Fw;The lettuce catalase activity was the highest in red light irradiation, 240 nm measured the OD value of 0。494,The above results show that: Red light slows down the rate of weight loss, Promote the improvement of commodity rate and reduce the total flavonoids, Slow down the decrease of carotenoid and slow down the increase of MDA content, The most powerful ability to improve CAT, Followed by blue light, the weakest is natural light。 In slowing down total phenols and slowing down chlorophyll content, red light is more powerful than natural light, followed by blue light。 Thus, for these two qualities, red light is the strongest and blue light is weakest。 It has an advantage over respiration, soluble solids,Natural light is more advantageous than red and blue light。Thus, the red light and blue light are less capable of delaying fruit senescence than natural light。 The results of this study can provide references for subsequent scholars to study the postharvest storage technology of vegetables。

Key words: vegetables;spontaneous atmosphere;Postharvest physiology; storage characteristics

1 绪论 1

1。1 光对植物的影响 1

1。2自发气调贮藏光对蔬菜自发气调贮藏特性的影响:http://www.youerw.com/shiping/lunwen_94499.html