Effects of the low light irradiation under low temperature on the quality of vegetables-and-fruits

本文从形态学、生理学和生态学的角度研究了低温弱光照射对果蔬品质的影响。在弱光照射下，蔬菜和水果的重量下降，蔬菜品质下降。随着贮藏温度和光照强度的增加，失重速率增大。光照射使蔬菜表面温度升高，增加了蒸腾作用，从而增加了蔬菜的失重。当蔬菜和水果包装在MA袋中，然后在最佳的温度和光照条件下储存时，绿色的退化得到抑制。蔬菜食用品质和外观的下降幅度较小。结果表明，光照后的蔬菜和水果叶绿素含量增加，叶绿体的生理活性保持较高，营养系统的功能得以维持，衰老激素乙烯的产生受到控制，厌氧呼吸挥发性成分的产生受到抑制。因此，认为光照射对质量的维持与光照射与光合作用对细胞生理活性的控制和叶绿素的生成有关。MA包装的小松芸苔在弱光照射下供水贮藏时，叶片颜色变深，植株硝态氮浓度降低约36%，且在14℃贮藏温度下这一趋势显著。在低光照射（50-2501x）、低温（5-10℃）、高湿（MA包装等）条件下，对含叶绿素蔬菜和水果进行组合贮藏，通过光合作用保持叶片颜色，抑制品质下降。少

In this study, effects of the low light irradiation under low temperature on the quality of vegetables-and-fruits were investigated from the viewpoint of morphology, physiology and ecological.1. In the vegetables-and-fruits which irradiated the low light, the weight decreased, and the vegetable quality lowered. The rate of weight loss was higher, as the storage temperature and the light intensity were increased. The weight loss were related to the increase of transpiration by the rising of the surface temperature of vegetables by light irradiation2. When the vegetables-and-fruits was packed in MA bag and then storage condition was the optimum for temperature and light condition, the degeneration of the green was suppressed, and the. decrease of eating quality and appearance in the, vegetable was small. In the vegetables-and-fruits which irradiated light, the chlorophyll content increased, the physiological activity of a chloroplast was maintained highly, the function of a nourishment t … More ransportation path was maintained, generation of the ethylene which is aging hormone was controlled, and generation of volatile component by the anaerobic respiration were suppressed, were showed. Therefore Maintenance of the quality by the irradiation was considered that control of the physiological activity of the cell and the generation of the chlorophyll by optical irradiation and photosynthesis is related.3. When Brassica chinensis var. komatsuna in MA packaging was stored with water -supply under the low light irradiation, the leaf color became deep, and the nitrate nitrogen concentration of the plant was reduced by about 36%, and this tendency was remarkable in the storage temperature at 14℃.4. when the vegetables-and-fruits with chlorophyll was stored by combining low light irradiation (50-2501x), low-temperature (5-10℃), high humidity condition ( the MA packaging, etc. ), the leaf color was maintained by the photosynthesis, and the lowering of the quality was able to suppressed. Less