Effects Of Light On Control Of Penicillium Spp And Quality Of Pakchoi

In the life of fruits and vegetables,maturity and senescence play an important role,which related to the quality of fruits and vegetables after harvest and the time of shelf.The process of mature is a complex,which is influenced by internal and external enviroment.In the process of postharvest diseases and mature directly effect the quality and value of vegetable and fruit.Meanwhile,due to pollution and disease resistance,the method of chemical gradually be abandoned.So safe?efficient?low cost method have important significant,especially in the disease risist and boost quality.Light is vital factor in the plant growth,appropriate light,benefit in seed germination?growth?nutrient accumulation and resist bad enviroment.After fruit and vegetable harvest,appropriate light treatment can scavenge free radicals,and improve the activity of antioxidant enzymes of fruit and vegetable.Suitable dose and colour of UVC and LED light are benefit to plant growth and development.It can delay the ripening,senescence,improve the quality of fruits and vegetables and improve the stress resistance of fruits and vegetables.In order to understand the regulation and mechanism of light treatment on ripening,senescence and disease resistance of fruits and vegetables,the effects of light treatment on the quality of Postharvest Chinese cabbage and induced resistance of postharvest tomato to penicillium were systematically studied by LED and UVC treatments.The possible mechanism of light treatment on fruit and vegetable quality and disease resistance was studied from a physiological point of view.The results were as follows:1.UVC to irradiate Chinese cabbage first,then LED white light to irradiate the postharvest Chinese cabbage.The results showed that the combination of 0.3KJ/m2 irradiation dose of UVC and 10 umol/m2/s LED white light and 10 umol/m2/s LED white light alone could delay the degradation of antioxidant enzymes in Chinese cabbage or enhance the antioxidant enzymes activity in Chinese cabbage,effectively maintain the sensory quality and nutrition of Chinese cabbage.Quality delayed the senescence of pakchoi and prolonged the shelf life of pakchoi.2.Tomatoes were irradiated by UVC first,then by LED blue light.The results showed that the combined treatment of 5KJ/m2 irradiation dose of UVC and 40 umol/m2/s LED blue light,and the single treatment of UVC and LED blue light could improve the resistance of postharvest tomatoes to penicillium,reduce the incidence of fruit disease,and the combined treatment was more significant than the single treatment of LED or UVC.