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采用发光二极管(LED)精量调制光质和光强,以白光为对照,研究红光、蓝光和红蓝组合光对‘布利塔’长茄果实品质、抗氧化能力及产量的影响.结果表明:蓝光处理下,茄子果肉中可溶性蛋白、游离氨基酸和茄皮中花青素含量显著高于其他处理,分别比对照高15.1%、27.2%和73.6%,但果肉中类黄酮、总酚含量及产量显著低于其他处理;红光处理下,茄皮中类黄酮含量显著高于其他处理,但果肉中维生素C(Vc)和可溶性蛋白含量显著低于其他处理;红蓝组合光处理下,果肉中可溶性糖及茄皮中总酚、红色素、黄色素含量、总抗氧化能力以及产量均显著高于其他处理,其中茄皮中总抗氧化能力及产量分别比对照高43.5%和43.4%;而白光处理下,果肉中Vc、类黄酮和总酚含量及总抗氧化能力最高.茄皮中总酚及果肉中Vc含量与其总抗氧化能力呈显著正相关.设施栽培条件下,适当补充蓝光或红光均有利于改善茄子部分品质,红蓝组合光更有利于改善茄皮品质与产量形成.
The light quality and light intensity were modulated by light-emitting diode (LED), and the effects of red light, blue light and red-blue light on the fruit quality, antioxidant capacity and yield of ’Bolitta’ The results showed that the contents of soluble protein, free amino acids and eggplant anthocyanin in eggplant pulp were significantly higher than those in other treatments under blue light treatment, which were 15.1%, 27.2% and 73.6% higher than that of the control respectively. However, the content of flavonoids, total phenolics And the yield was significantly lower than other treatments. Under the red light treatment, the content of flavonoids in the skin of Eggplant was significantly higher than that of other treatments, but the content of vitamin C (Vc) and soluble protein in pulp was significantly lower than that of other treatments. The contents of total phenolic, red pigment, yellow pigment, total antioxidant capacity and yield of soluble sugar and eggplant skin were significantly higher than those of other treatments. The total antioxidant capacity and yield of the skin were 43.5% and 43.4% , While Vc, flavonoids and total phenols content and total antioxidant capacity in pulp were the highest under white light treatment.Vc content in total phenolics and pulp of eggplant skin had a significant positive correlation with its total antioxidant capacity.Under the condition of cultivation, appropriate supplement Blu-ray or Light are conducive to improving the quality of eggplant part, a combination of red and blue light is more conducive to improving the quality and yield of eggplant skin.