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

本研究从形态、生理、生态等方面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。贮藏温度越高，光照强度越大，失重率越高。失重与光照引起蔬菜表面温度升高导致蒸腾作用增加有关。将果蔬装在MA袋中，在适宜的温度和光照条件下贮藏，抑制了果肉的绿色化，提高了果品的品质。蔬菜的食用品质和外观下降幅度较小。在光照处理的蔬菜和水果中，叶绿素含量增加，叶绿体的生理活性保持较高水平，具有营养t…的功能维持了更多的运输途径，控制了衰老激素乙烯的产生，抑制了厌氧呼吸产生的挥发性成分。因此，认为通过辐射来维持品质与控制细胞的生理活动、通过光辐射和光合作用来产生叶绿素是相关的。小白菜(Brassica chinensis var.)MA包装牛膝在弱光照射下供水贮藏，叶片颜色变深，植株体内硝态氮浓度下降约36%，在14℃的贮藏温度下这种趋势尤为明显。将弱光(50~2501x)、低温(5~10℃)、高湿度(MA包装等)结合起来贮藏含叶绿素的果蔬，可通过光合作用维持叶色，抑制品质下降。较少

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