LED蓝光对辣椒采后色泽及品质的影响
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摘要
为探究LED蓝光处理对辣椒采后贮藏过程中品质的影响,采用强度为14μmol·m~(-2)·s~(-1)的LED蓝光(470 nm),在温度25℃、相对湿度80%条件下,对采后新鲜绿辣椒和红辣椒分别进行蓝光照射、避光处理(对照组),测定贮藏过程中辣椒色泽、叶绿素含量、辣椒红素含量、辣椒碱含量、维生素C(Vc)含量和Ccs基因表达量等的变化。结果表明,与对照组相比,LED蓝光处理会加速绿辣椒退绿,使其叶绿素含量在第8天时降为初始值(0 d)的17%(P<0.01);LED蓝光处理可有效提高辣椒中辣椒红素的含量,红、绿辣椒中的辣椒红素含量在第8天时分别是对照组的1.60倍和5.59倍(P<0.01);LED蓝光处理可显著增加辣椒中辣椒碱含量,处理第8天时红、绿辣椒中的辣椒碱含量分别是对照组的1.53倍和1.85倍(P<0.01),Ccs基因的表达量分别为对照组的1.35倍和4.01倍(P<0.01)。此外,LED蓝光可促使辣椒中Vc含量显著升高,处理第8天时,红、绿辣椒中Vc含量分别为对照组的1.25倍和1.58倍(P<0.01)。综上,在采后贮藏过程中,LED蓝光照射可以加速绿辣椒退绿,并促使红、绿辣椒变红,显著提高辣椒红素、辣椒碱和Vc含量。本研究结果为LED蓝光在辣椒采后贮藏过程中品质保持,尤其是增加辣椒红素含量及改善辣椒色泽提供了新思路。
The light-emitting diode(LED) blue light with an intensity of 14 μmol·m~(-2)·s~(-1)(470 nm) was used to treat the fresh green pepper and red pepper at the temperature of 25℃ and 80% relative humidity after harvesting, with the group maintained in darkness as control. We investigated the effects of LED blue light on the appearance and quality of peppers, contents of chlorophyll, paprika red pigment, capsaicin, vitamin C, and expression of caspsanthin/capsorubin synthase(Ccs) gene during storage. Compared with the control groups, LED blue light treatment accelerated chlorophyll degradation at the 8~(th) day of storage, resulting in a decrease of chlorophyll content 17%(P<0.01) of the original(0~(th) day). However, LED blue light increased the content of capsanthinana capsaicin in peppers(P<0.01) at the 8~(th) day of storage, resulting in the capsanthin content increased by 1.60 and 5.59 folds and the capsaicin content increased by 1.53 and 1.85 folds of the original(0~(th) day) in the red and greenpeppers, respectively. Meanwhile, the expression of Ccs gene was increased 1.35 and 4.01 folds in red and green peppers, respectively. Moreover, the contents of Vc in red and green peppers were increased by 1.25 and 1.58 folds(P<0.01) at the 8~(th ) day, respectively. In summary, blue light irradiation accelerated chlorophyll's degradation in green pepper, and promoted red color formation, increased the content of capsanthin, capsaicin and Vc, as well as the expression of Ccs gene during post-harvest storage. This study provided a novel way to the quality improvement of peppers, especially the color and capsanthin content.
The light-emitting diode(LED) blue light with an intensity of 14 μmol·m~(-2)·s~(-1)(470 nm) was used to treat the fresh green pepper and red pepper at the temperature of 25℃ and 80% relative humidity after harvesting, with the group maintained in darkness as control. We investigated the effects of LED blue light on the appearance and quality of peppers, contents of chlorophyll, paprika red pigment, capsaicin, vitamin C, and expression of caspsanthin/capsorubin synthase(Ccs) gene during storage. Compared with the control groups, LED blue light treatment accelerated chlorophyll degradation at the 8~(th) day of storage, resulting in a decrease of chlorophyll content 17%(P<0.01) of the original(0~(th) day). However, LED blue light increased the content of capsanthinana capsaicin in peppers(P<0.01) at the 8~(th) day of storage, resulting in the capsanthin content increased by 1.60 and 5.59 folds and the capsaicin content increased by 1.53 and 1.85 folds of the original(0~(th) day) in the red and greenpeppers, respectively. Meanwhile, the expression of Ccs gene was increased 1.35 and 4.01 folds in red and green peppers, respectively. Moreover, the contents of Vc in red and green peppers were increased by 1.25 and 1.58 folds(P<0.01) at the 8~(th ) day, respectively. In summary, blue light irradiation accelerated chlorophyll's degradation in green pepper, and promoted red color formation, increased the content of capsanthin, capsaicin and Vc, as well as the expression of Ccs gene during post-harvest storage. This study provided a novel way to the quality improvement of peppers, especially the color and capsanthin content.
引文
[1] 李宗孝, 王晓玲, 温普红, 原春兰, 聂菲. 辣椒红素与辣椒碱的分离[J]. 精细化工, 2004, 21(5): 359-360
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[3] Loizzo M R, Pugliese A, Bonesi M, Menichini F, Tundis R. Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: a comparison between fresh and processed peppers[J]. LWT-Food Science and Technology, 2015, 64(2): 623-631
[4] 杜洪涛, 刘世琦, 蒲高斌. 光质对彩色甜椒幼苗生长及叶绿素荧光特性的影响[J]. 西北农业学报, 2005, 14(1): 41-45
[5] 李雯琳. LED光源不同光质对叶用离芭种子发芽及幼苗生理生化特性的影响[D]. 兰州: 甘肃农业大学, 2009
[6] Hoffmann A M, Noga G, Hunsche M. Alternating high and low intensity of blue light affects PSII photochemistry and raises the contents of carotenoids and anthocyanins in pepper leaves[J]. Plant Growth Regulation, 2016, 79(3): 275-285
[7] Shi L Y, Cao S F, Shao J R, Chen W, Yang Z F, Zheng Y H. Chinese bayberry fruit treated with blue light after harvest exhibit enhanced sugar production and expression of cryptochrome genes[J]. Postharvest Biology and Technology, 2016, 111: 197-204
[8] Shi L Y, Cao S F, Chen W, Yang Z F. Blue light induced anthocyanin accumulation and expression of associated genes in Chinese bayberry fruit[J]. Scientia Horticulturae, 2014, 179: 98-102
[9] Xu F, Shi L Y, Chen W, Cao S F, Su X G, Yang Z F. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit[J]. Scientia Horticulturae, 2014, 175:181-186
[10] Xu F, Cao S F, Shi L Y, Chen W, Su X G, Yang Z F. Blue light irradiation affects anthocyanin content and enzyme activities involved in postharvest strawberry fruit[J]. Agricultural and Food Chemistry, 2014, 62(20): 4778-4783
[11] Gong D D, Cao S F, Sheng T, Shao J R, Song C B, Wo F C, Chen W, Yang Z F. Effect of blue light on ethylene biosynthesis, signalling and fruit ripening in postharvest peaches [J]. Scientia Horticulturae, 2015, 175: 657-664
[12] 韦峰, 祁娟霞, 李佳梅. 不同光质对辣椒种子萌发、幼苗生长及抗寒性的影响[J]. 浙江农业学报, 2015, 27(11): 1932-1938
[13] 周华, 欧阳雪灵, 刘淑娟, 余发新. LED光强和光质对“余干”辣椒幼苗生长和形态的影响[J]. 北方园艺, 2016(12):40-43
[14] 王婷婷, 俞少娟, 李鑫磊. LED光源对植物生理生化及品质影响研究进展[J]. 北方园艺, 2016(2): 189-194
[15] 吴根良, 郑积荣, 李许可. 不同LED光源对设施越冬辣椒光合特性和叶绿素荧光参数的影响[J]. 浙江农业学报, 2013, 25(6): 1272-1278
[16] 曹建康. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007:32-34, 39-41
[17] 钱宗耀, 刘红, 李炳奇, 毛雁升, 李红. 辣椒红色素的超声提取及其含量测定[J]. 食品科技, 2007, 32(8): 198-200
[18] 董力玮, 翟富荣, 纪明慧, 郭飞燕, 李钻丹, 杨椒玉. 微波辅助提取黄灯笼辣椒中辣椒碱和黄色素的工艺研究[J]. 海南师范大学学报(自然科学版), 2013, 26(4): 413-416
[19] 田士林. 辣椒果实中辣椒红素合成的分子机制及其调控研究[D]. 杨凌: 西北农林科技大学, 2014
[20] 王超, 刘斌, 张娜, 关文强, 吴子健, 宋健飞. LED红蓝光照射对采后西芹保鲜效果的影响[J]. 保鲜与加工, 2016, 16(1): 31-34
[21] 高波, 杨振超, 李万青. 3种不同LED光质配比对芹菜生长和品质的影响[J]. 西北农业学报, 2015, 24(12): 125-132
[22] 李宁, 阎瑞香, 张娜. LED复合光处理对西兰花低温保鲜效果的影响[J]. 华北农学报, 2015, 30(1): 188-193
[23] 伍新龄, 张娜, 张晓洁. LED 红蓝复合光间歇照射对西兰花贮藏品质的影响[J]. 保鲜与加工, 2015, 15(5): 6-10
[24] 李莎, 杨苗, 南羽, 李焕秀, 唐懿, 汪志辉, 李瑜, 赖云松. 四川省不同地理环境下辣椒果实辣椒碱及VC 含量差异[J] 长江蔬菜, 2015(10):27-31
[25] 任邦来, 刘鹏. 不同浓度壳聚糖处理对辣椒保鲜效果的影响[J]. 中国食物与营养, 2014, 20(1): 39-41
[26] 朱圆圆, 李超. 不同保鲜剂处理对辣椒保鲜效果的研究[J]. 食品工程, 2011, 11(33): 159-160
[27] 李文文, 李俊俊, 邵志远. 贮藏温度对辣椒果实品质和采后生理的影响[J]. 核农学报, 2013, 27(11): 1692-1696
[28] Gurung T, Techawongstien S, Suriharn B, Techawongstien S. Impact of environments on the accumulation of capsaicinoids in Capsicum spp[J]. HortScience, 2011, 46(12): 1576-1581
[2] 杨曙光, 钱骅, 赵伯涛, 黄晓德, 朱羽尧, 赵伯涛. 不同处理对辣椒红素及辣椒碱提取的影响[J]. 中国调味品, 2015, 40(3): 12-16
[3] Loizzo M R, Pugliese A, Bonesi M, Menichini F, Tundis R. Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: a comparison between fresh and processed peppers[J]. LWT-Food Science and Technology, 2015, 64(2): 623-631
[4] 杜洪涛, 刘世琦, 蒲高斌. 光质对彩色甜椒幼苗生长及叶绿素荧光特性的影响[J]. 西北农业学报, 2005, 14(1): 41-45
[5] 李雯琳. LED光源不同光质对叶用离芭种子发芽及幼苗生理生化特性的影响[D]. 兰州: 甘肃农业大学, 2009
[6] Hoffmann A M, Noga G, Hunsche M. Alternating high and low intensity of blue light affects PSII photochemistry and raises the contents of carotenoids and anthocyanins in pepper leaves[J]. Plant Growth Regulation, 2016, 79(3): 275-285
[7] Shi L Y, Cao S F, Shao J R, Chen W, Yang Z F, Zheng Y H. Chinese bayberry fruit treated with blue light after harvest exhibit enhanced sugar production and expression of cryptochrome genes[J]. Postharvest Biology and Technology, 2016, 111: 197-204
[8] Shi L Y, Cao S F, Chen W, Yang Z F. Blue light induced anthocyanin accumulation and expression of associated genes in Chinese bayberry fruit[J]. Scientia Horticulturae, 2014, 179: 98-102
[9] Xu F, Shi L Y, Chen W, Cao S F, Su X G, Yang Z F. Effect of blue light treatment on fruit quality, antioxidant enzymes and radical-scavenging activity in strawberry fruit[J]. Scientia Horticulturae, 2014, 175:181-186
[10] Xu F, Cao S F, Shi L Y, Chen W, Su X G, Yang Z F. Blue light irradiation affects anthocyanin content and enzyme activities involved in postharvest strawberry fruit[J]. Agricultural and Food Chemistry, 2014, 62(20): 4778-4783
[11] Gong D D, Cao S F, Sheng T, Shao J R, Song C B, Wo F C, Chen W, Yang Z F. Effect of blue light on ethylene biosynthesis, signalling and fruit ripening in postharvest peaches [J]. Scientia Horticulturae, 2015, 175: 657-664
[12] 韦峰, 祁娟霞, 李佳梅. 不同光质对辣椒种子萌发、幼苗生长及抗寒性的影响[J]. 浙江农业学报, 2015, 27(11): 1932-1938
[13] 周华, 欧阳雪灵, 刘淑娟, 余发新. LED光强和光质对“余干”辣椒幼苗生长和形态的影响[J]. 北方园艺, 2016(12):40-43
[14] 王婷婷, 俞少娟, 李鑫磊. LED光源对植物生理生化及品质影响研究进展[J]. 北方园艺, 2016(2): 189-194
[15] 吴根良, 郑积荣, 李许可. 不同LED光源对设施越冬辣椒光合特性和叶绿素荧光参数的影响[J]. 浙江农业学报, 2013, 25(6): 1272-1278
[16] 曹建康. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007:32-34, 39-41
[17] 钱宗耀, 刘红, 李炳奇, 毛雁升, 李红. 辣椒红色素的超声提取及其含量测定[J]. 食品科技, 2007, 32(8): 198-200
[18] 董力玮, 翟富荣, 纪明慧, 郭飞燕, 李钻丹, 杨椒玉. 微波辅助提取黄灯笼辣椒中辣椒碱和黄色素的工艺研究[J]. 海南师范大学学报(自然科学版), 2013, 26(4): 413-416
[19] 田士林. 辣椒果实中辣椒红素合成的分子机制及其调控研究[D]. 杨凌: 西北农林科技大学, 2014
[20] 王超, 刘斌, 张娜, 关文强, 吴子健, 宋健飞. LED红蓝光照射对采后西芹保鲜效果的影响[J]. 保鲜与加工, 2016, 16(1): 31-34
[21] 高波, 杨振超, 李万青. 3种不同LED光质配比对芹菜生长和品质的影响[J]. 西北农业学报, 2015, 24(12): 125-132
[22] 李宁, 阎瑞香, 张娜. LED复合光处理对西兰花低温保鲜效果的影响[J]. 华北农学报, 2015, 30(1): 188-193
[23] 伍新龄, 张娜, 张晓洁. LED 红蓝复合光间歇照射对西兰花贮藏品质的影响[J]. 保鲜与加工, 2015, 15(5): 6-10
[24] 李莎, 杨苗, 南羽, 李焕秀, 唐懿, 汪志辉, 李瑜, 赖云松. 四川省不同地理环境下辣椒果实辣椒碱及VC 含量差异[J] 长江蔬菜, 2015(10):27-31
[25] 任邦来, 刘鹏. 不同浓度壳聚糖处理对辣椒保鲜效果的影响[J]. 中国食物与营养, 2014, 20(1): 39-41
[26] 朱圆圆, 李超. 不同保鲜剂处理对辣椒保鲜效果的研究[J]. 食品工程, 2011, 11(33): 159-160
[27] 李文文, 李俊俊, 邵志远. 贮藏温度对辣椒果实品质和采后生理的影响[J]. 核农学报, 2013, 27(11): 1692-1696
[28] Gurung T, Techawongstien S, Suriharn B, Techawongstien S. Impact of environments on the accumulation of capsaicinoids in Capsicum spp[J]. HortScience, 2011, 46(12): 1576-1581