College of Horticulture Science and Engineering, Shandong Agricultural University, PR China; Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production in Shandong, PR China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Huanghuai Region, Ministry of Agriculture and Rural Affairs, PR China; Key Laboratory of Crop Biology, Tai'an 271018, PR China.
Food Res Int. 2022 Jun;156:111329. doi: 10.1016/j.foodres.2022.111329. Epub 2022 May 10.
The effects of blue-white, green-white, yellow-white, and red-white light combinations on the nutrient composition and antioxidant capacity of pseudo-stems and leaves of 'Yuanzang' green onion were investigated using light-emitting diodes (LEDs) with precise modulation of light quality, using white light as the control. The results showed that the leaf pigment, vitamin C, soluble sugar, organic acids, free amino acids, mineral elements, and antioxidant levels were significantly higher in green onion under blue-white combined light treatment, followed by white and red-white combined light, while green-white and yellow-white combined light significantly reduced fruit quality and antioxidant capacity. In conclusion, supplementation with blue LED light was the most effective light condition to improve palatability, nutritional value, and storage resistance of green onion by enhancing various nutrients in the plants, increasing antioxidant levels, and delaying plant aging.
研究了采用精确调控光质的发光二极管（LED），以白光为对照，对‘元藏’青葱假茎和叶片的营养成分和抗氧化能力的蓝白、绿白、黄白和红白组合光的影响。结果表明，在蓝白组合光处理下，青葱叶片色素、维生素 C、可溶性糖、有机酸、游离氨基酸、矿质元素和抗氧化水平显著提高，其次是白光和红白组合光，而绿白和黄白组合光显著降低了果实品质和抗氧化能力。综上所述，补充蓝光 LED 光条件最有效，可通过增强植物中的各种养分、提高抗氧化水平和延缓植物衰老来改善青葱的口感、营养价值和贮藏抗性。
