Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.
College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China.
J Sci Food Agric. 2024 Nov;104(14):9046-9055. doi: 10.1002/jsfa.13731. Epub 2024 Jul 9.
Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short-term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m s) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest.
The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness-related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor.
Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry.
生菜在全年蔬菜供应中占有重要地位，提供了丰富的有益健康的物质，如膳食纤维、酚类化合物、乳苣苦素和乳苣内酯。因此，它的味道越来越受到关注。平衡有益化合物的增强和不良味道的减少是科学研究的重点。为了研究短期管理方法，以提高生菜的营养价值和风味，将不同的光照强度（200、500 和 800 μm ol m s）和温度（10 和 22°C）分别应用于‘Lollo Rosso’和‘Little Butter Lettuce’，在收获前进行 7 天的处理。
结果表明，低温下增加光照强度可以降低硝酸盐含量，增加可溶性糖、可溶性蛋白、花青素和酚类化合物的含量。就生菜风味而言，低温下高光强降低了苦味相关代谢物，如乳苣苦素和乳苣内酯的含量。在这种组合下，果糖和葡萄糖的含量增加，显著改善了生菜的风味。
收获前 7 天采用高光强结合低温的处理方法，有效地提高了生菜的营养价值和风味，这表明它在园艺实践中有很大的应用潜力。 © 2024 英国化学学会。
