Purple light-emitting diode (LED) lights controls chlorophyll degradation and enhances nutraceutical quality of postharvest broccoli florets
Purple light-emitting diode (LED) lights controls chlorophyll degradation and enhances nutraceutical quality of postharvest broccoli florets
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紫色发光二极管 (LED) 灯控制叶绿素降解并提高采后西兰花小花的营养质量
DOI：
10.1016/j.scienta.2021.110768
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发表时间：
2021-11
影响因子：
4.3
通讯作者：
Guo Liping
中科院分区：
文献类型：
--
作者：
Xie Chunyu;Tang Juan;Xiao Junxia;Geng Xin;Guo Liping
本研究的目的是评估白色、红色、绿色、黄色、蓝色和紫色LED灯在20 °C下储存5天期间对西兰花小花的视觉和营养品质的影响。结果表明，紫色LED光通过下调叶绿素降解相关基因BoSGR、BoPAO、BoNYC1和BoRCCR的表达，对降低黄化和保持叶绿素的效果最好。另一方面，与黑暗相比，黄色、蓝色和紫色LED光增加了总酚和类胡萝卜素的含量。在紫色LED光处理的西兰花小花中记录了最高的萝卜硫苷含量，这是由与萝卜硫苷生物合成相关的基因的表达水平增强所支持的。同时，紫色LED光促进黑芥子酶活性及其表达，降低ESP表达，从而促进萝卜硫素的形成。综上所述，在所有LED灯中，考虑到所有估计的指标，紫色LED灯显示出显著的积极效果，并且有助于在20 °C贮藏期间保持和改善西兰花的品质。
The aim of this study was to evaluate the effect of white, red, green, yellow, blue and purple LED lights on visual and nutraceutical quality of broccoli florets during storage at 20 °C for 5 days. The results showed that purple LED light exhibited the best effect on reducing yellowing and retaining chlorophyll via down-regulating expression of genes related to chlorophyll degradation, includingBoSGR, BoPAO, BoNYC1andBoRCCR. On the other hand, yellow, blue and purple LED light increased contents of total phenolic and carotenoids compared to darkness. The highest glucoraphanin content was recorded in purple LED light treated broccoli florets, which was supported by the enhanced expression levels of genes related to glucoraphanin biosynthesis. Meanwhile, purple LED light promoted myrosinase activity and its expression, and reducedESPexpression; thus enhanced sulforaphane formation. In conclusion, among all LED lights, purple LED light showed a significant positive effect considering all estimated indicators and would be useful to maintain and improve the quality of broccoli during storage at 20 °C.
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影响因子：
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