摘要
以华京小白菜品种为试验材料,利用LED精量调制光源,设红光、蓝光、红/蓝(3/1)、红/蓝(7/1)、白/红/蓝(3/2/1)5个处理,以白光为对照,研究不同光质对小白菜生长及营养品质的影响。试验结果表明,红/蓝(7/1)处理下小白菜植株茎粗、叶宽、叶面积及根系长度均显著高于其他处理;光合速率、气孔导度、蒸腾速率均以红光处理最高,而蓝光处理下有较高的胞间CO2浓度;红/蓝(7/1)处理下具有较高的CAT和SOD活性;红光可以提高可溶性糖含量,而蓝光却能提高可溶性蛋白含量,白光能增加维生素C与游离氨基酸含量。综合分析得出,红/蓝(7/1)有利于小白菜生长,提高品质。
Taking Huajing pakchoi as material and white light as the control treatment, we studied the effects of different light qualities on the growth and nutritional quality of Huajing pakchoi. In the paper, we set five treatments, red light, blue light, red light＋blue light （3：1）, red light＋blue light （7：1）, white light＋red light＋blue light （3：2：1）, and white light was generated by fluorescent lamps, while the others were generated by light-emitting diode. The results showed that the stem diameter, leaf width, leaf area and root length were largest under the red light＋blue light （7：1） treatment, and photosynthetic rate, stomata conductance, transpiration rate were highest under the red light treatment, while intercellular CO2 concentration was highest under the blue light treatment. The activity of catalase （CAT） and superoxide dismutase （SOD） were higher under the red light＋blue light （7：1） treatment. The red light could increase the soluble sugar content, but the blue light increased soluble protein content, while the white light increased vitamin C and free amino acid content. In summary, the red light＋blue light （7：1） treatment was helpful for improving the growth and quality of Huajing pakehoi.
出处
《长江蔬菜》
2013年第16期36-40,共5页
Journal of Changjiang Vegetables
基金
国家公益性行业(农业)科研专项经费项目(200903018)
山东省农业重大创新项目
关键词
小白菜
光质
生长
光合特性
营养品质
Pakchoi
Light quality
Growth
Photosynthetic characteristics
Nutritional quality
