据《Scientia Horticulturae》的一篇研究报道(http://dx.doi.org/10.1016/j.scienta.2014.06.012),来自宁波大学的Feng Xu等人研究了蓝光处理对贮藏于5℃的草莓果实的品质、抗氧化能力和酶活性的影响。结果表明,蓝光照射增加了贮藏期草莓的色泽指数、呼吸速率和乙烯积累,也提高了包括超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶在内的抗氧化酶活性,维持了较低水平的超氧化物阴离子、过氧化氢和丙二醛含量。另 According to a study by Scientia Horticulturae (http://dx.doi.org/10.1016/j.scienta.2014.06.012), Feng Xu et al from Ningbo University studied the effect of blue light treatment on Strawberry fruit quality, antioxidant capacity and enzyme activity. The results showed that blue light increased the color index, respiration rate and ethylene accumulation during storage, and also increased the antioxidant enzyme activities including superoxide dismutase, catalase and ascorbate peroxidase Lower levels of superoxide anion, hydrogen peroxide and malondialdehyde content. another