Chen Xiaoli, Liu Yihan, Guo Wenzhong, Wei Xiaoming, Wang Mingfei, Zhang Xin, Zheng Wengang
Intelligent Equipment Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China.
College of Horticultural and Landscape Architecture, Tianjin Agricultural University, Tianjin, China.
Front Nutr. 2025 Apr 28;12:1554575. doi: 10.3389/fnut.2025.1554575. eCollection 2025.
Light is one of the key factors affecting the flavor of edible fungi. were planted in a growth chamber in order to investigate the effects of different LED lights on the growth and development. Five treatments were set up in the experiment, namely white light (CK, as control), pure green light (G), pure blue light (B), pure red light (R) and far-red light (Fr). The results showed that: (1) R or Fr treatment caused deformities in , showing a soft stipe, thin pileus, and shallow color. Compared with the control, the stipe length of significantly decreased by 12.52% under treatment B, while the stipe diameter, pileus diameter, and fruiting body weight significantly increased by 35.52%, 18.30%, and 23.66%, respectively ( < 0.05). The color of was more plump under B treatment, among which the spectral color parameters C and Hue increased by 2.72% and 1.64%, respectively. (2) B increased the proportion of umami and sweet amino acids [(UAA+SAA)/TAA] while decreased that of bitter amino acids in total amino acids (BAA/TAA) in relative to the control. In addition, except for B treatment, other treatments (G, R, Fr) significantly reduced the content of mushroom flavored amino acids (e.g., Asp and Glu). (3) B increased the odor activity value (OAV) of key aroma compounds in compared with the other light qualities in this study, while R increased the OAV of 1-octen-3-ol and 1-octen-3-one. However, considering that mushrooms cannot grow normally under R treatment, this study recommended blue light as the main light quality for industrial production of .
光照是影响食用菌风味的关键因素之一。为了研究不同LED灯光对其生长发育的影响，将其种植在生长室中。实验设置了五个处理组，即白光（CK，作为对照）、纯绿光（G）、纯蓝光（B）、纯红光（R）和远红光（Fr）。结果表明：（1）R或Fr处理导致其出现畸形，表现为菌柄柔软、菌盖薄且颜色浅。与对照相比，处理B下其菌柄长度显著降低了12.52%，而菌柄直径、菌盖直径和子实体重量分别显著增加了35.52%、18.30%和23.66%（P<0.05）。处理B下其颜色更饱满，其中光谱颜色参数C和色调分别增加了2.72%和1.64%。（2）与对照相比，B增加了子实体中鲜味和甜味氨基酸的比例[（UAA+SAA）/TAA]，同时降低了苦味氨基酸在总氨基酸中的比例（BAA/TAA）。此外，除B处理外，其他处理（G、R、Fr）显著降低了蘑菇风味氨基酸（如天冬氨酸和谷氨酸）的含量。（3）与本研究中的其他光照质量相比，B增加了子实体中关键香气化合物的气味活性值（OAV），而R增加了1-辛烯-3-醇和1-辛烯-3-酮的OAV。然而，考虑到在R处理下蘑菇不能正常生长，本研究推荐蓝光作为子实体工业化生产的主要光照质量。
