不同LED光源对乌塌菜光合特性及品质的影响

doi:10.7668/hbnxb.2014.S1.047

摘要/Abstract

摘要： 以菊花小八叶乌塌菜品种为试验材料,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,研究不同光质对乌塌菜光合特性及品质的影响。结果表明:叶绿素含量以红/蓝(7/1)处理最高,且叶绿素总量与红/蓝光比值呈正相关;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;不同光质处理对乌塌菜的荧光参数有较大影响,白光的Fm/Fo、Fv/Fo和ΦPS Ⅱ均最大;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含量。综合分析得出,红/蓝(7/1)有利于增加光合色素含量,提高光合速率和营养品质。

关键词: 乌塌菜, 光质, 叶绿素, 光合特性, 营养品质

Abstract: The paper studied the effects of different light qualities on the photosynthetic response and nutritional quality of savoy.Juhuaxiaobaye savoy as material,red light,blue light,red/blue (3/1) light,red/blue (7/1) light and white/red/blue (3/2/1) light generated by light-emitting diode were applied.And white light generated by fluorescent lamps was used as control.The results showed that the contents of chlorophyll (a+b) was highest under red/blue (7/1) light treatment,and chlorophyll (a+b) contents were correlated with red/blue ratios positively.The photosynthetic rate (Pn),stomata conductance (Gs),transpiration rate (Er) were biggest under red light.Whereas intercellular CO₂ concentration (Ci) was highest under blue light.The fluorescence parameters were significantly affected by light quality.Values of the maximal photochemical efficiency of PS Ⅱ(Fv/Fm),Fv/Fo and ΦPS Ⅱ were highest under white light.Red light can increase the soluble sugar content but blue light increase soluble protein content,the white light can increase Vitamin C content.Comprehensive analysis,red/blue (7/1) is beneficial to increase the chlorophyll (a+b) contents and improve photosynthetic rate with nutritional quality.

Key words: Savoy, Light quality, Chlorophyll, Photosynthetic response, Nutritional quality

中图分类号:

S634.4

陈祥伟, 刘世琦, 冯磊, 刘景凯, 薛小艳. 不同LED光源对乌塌菜光合特性及品质的影响[J]. 华北农学报, 2014, 29(S1): 243-248. doi: 10.7668/hbnxb.2014.S1.047.

CHEN Xiang-wei, LIU Shi-qi, FENG Lei, LIU Jing-kai, XUE Xiao-yan. Effects of Light Qualities on Photosynthetic Response and Nutritional Quality of Savoy[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2014, 29(S1): 243-248. doi: 10.7668/hbnxb.2014.S1.047.

http://www.hbnxb.net/CN/Y2014/V29/IS1/243

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