Research On Fresh-keeping Effects Of Vegetables With LED Light Irradiation Treatment

Light is one of the important factors affecting plant growth and development,which has a wide range of regulatory role in plant morphogenesis,physiological metabolism,photosynthesis characteristic,quality and aging in plant growth and in vitro in order;LED has been widely used in our society because of small volume,low energy consumption,no pollution and other advantages.This experiment applied a variety of light quality of LED to fruits and vegetables postharvest circulation.In this research,the fresh-keeping effects of five LED lights continue to illuminate different vegetables in room temperature and low temperature(5℃)were studied in order to achieve the purpose of fruits and vegetables fresh-keeping、energy conservation and environmental protection,which provides powerful research basis in fruit and vegetable fresh-keeping field.The experiment of LED light quality illuminate different vegetables in room temperature:Broccoli,green asparagus,green peppers and cucumbers were used to study the fresh-keeping effects of red,yellow,blue,green and white LED light quality irradiation(control for matte)in room temperature.Vegetables sensory quality,chlorophyll content,Vc content,SSC and DPPH radical scavenging ability were tested to find out two kinds of light vegetables preliminary and determine the effects of LED irradiation.Result showed that the change of broccoli and green asparagus sensory quality and nutritional index with different light quality irradiation was significant than control,which prove that broccoli and green asparagus are light vegetables;Compared to the contrast,the index change of green peppers and cucumbers had no significant difference,which explains the two vegetables is not sensitive to light.The LED red,green and white light quality can be beneficial to keep the commodity of broccoli and green asparagus,and inhibit the degradation of chlorophyll content,Vc content and SSC partly,which is advantageous to the storage of broccoli and green asparagus.The LED blue and yellow light is bad for post harvest storage of vegetables.The experiment of LED light quality illuminate different vegetables in low temperature(5℃):Broccoli,green asparagus were used to study the fresh-keeping effects of red,yellow,blue,green and white LED light quality irradiation(control for matte)in low temperature.Vegetables sensory quality chlorophyll content,color difference,Vc content,SSC and DPPH radical scavenging ability,hardness,respiratory intensity,ethylene forming rate were tested to determine further the fresh-keeping effect of LED irradiation.Result showed that LED light irradiation had no significant influence on hardness of post harvest vegetables.The LED red,green and white light played a positive role in keeping the commodity of broccoli and green asparagus,inhibited the degradation of chlorophyll content,Vc content and SSC partly,slowed the decline of the radical scavenging ability,delayed the respiratory peak and ethylene releasing peak,prevented effectively the faded green and yellow of vegetables,and slowed down the ageing process of two kinds of vegetables,which is in favor of the storage of vegetables.The sensory quality and nutrition indicators of broccoli and of green asparagus with LED yellow and blue light irradiation had no marked effect with contrast,the two kinds of light quality also accelerated the reduction of radical scavenging capacity,the respiration intensity of two vegetables were higher than control.The LED yellow and blue light is bad for post harvest storage of broccoli and green asparagus.The conclusions in low temperature verify the conclusions in room temperature.