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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (34): 70-76.doi: 10.11924/j.issn.1000-6850.casb2022-0942

• 林学·园艺·园林 • 上一篇    下一篇

红蓝光配比对韭菜生长及风味品质的影响

李伟1,2, 佟静1(), 王丽萍2, 刘宁1, 王宝驹1, 季延海1, 武占会3()   

  1. 1 北京农林科学院蔬菜研究所/农业农村部华北都市农业重点实验室，北京 100097
    2 河北工程大学园林与生态工程学院，河北邯郸 056038
    3 国家蔬菜工程技术研究中心，北京 100097
  • 收稿日期:2022-11-15 修回日期:2024-09-06 出版日期:2024-12-05 发布日期:2024-12-03
  • 通讯作者:
    武占会，男，1971年出生，河北保定人，研究员，博士，主要从事设施蔬菜栽培生理与品质调控技术研究。通信地址：100097 北京市海淀区彰化路50号，Tel：010-51503553，E-mail：。
    佟静，女，1986年出生，安徽亳州人，助理研究员，博士，主要从事设施蔬菜栽培与生理研究。通信地址：100097 北京市海淀区彰化路50号，Tel：010-05513081，E-mail：。
  • 作者简介:

    李伟，男，1995年出生，河北承德人，硕士研究生，主要研究设施园艺与无土栽培。

  • 基金资助:
    财政部和农业农村部国家现代农业产业技术体系资助“国家特色蔬菜产业技术体系土肥水管理”(CARS-24-B-02); 北京市农林科学院青年科研基金资助项目“基于设施环境控制的生菜‘干烧心’防治关键技术及其机制”(QNJJ202248); 北京市农林科学院蔬菜研究中心改革与发展项目“主要蔬菜品质调控的分子机制与提质增效关键技术研发”(KYCX202306); 北京市农林科学院科技创新能力建设专项“智慧温室蔬菜轻简高效栽培关键技术研究与集成示范”(KJCX20210402)

Effects of Red and Blue Light Ratios on Growth and Flavor Quality of Hydroponic Chinese Chives

LI Wei1,2, TONG Jing1(), WANG Liping2, LIU Ning1, WANG Baoju1, JI Yanhai1, WU Zhanhui3()   

  1. 1 Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences/ Key Laboratory of Urban Agriculture (North), Ministry of Agriculture and Rural Affairs, Beijing 100097
    2 School of Landscape and Ecological Engineering, Hebei University of Engineering, Handan, Hebei 056038
    3 National Engineering Research Center for Vegetables, Beijing 100097
  • Received:2022-11-15 Revised:2024-09-06 Published:2024-12-05 Online:2024-12-03

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摘要：

为筛选适宜韭菜生长的红蓝光配比，在人工光植物工厂水培的条件下，以‘791’韭菜为试材，以白光处理(T1)为对照，设置1:1(T2)、3:1(T3)、5:1(T4)、7:1(T5)和9:1(T6) 5种红蓝光配比处理(R:B)，研究不同红蓝光配比对韭菜生长指标、生理指标和风味品质的影响。结果表明，T2~T4处理对韭菜生长指标影响不显著，但显著提高了产量。T4、T5、T6处理产量较T1增幅达到38.10%、41.26%、57.19%。T6处理显著提升了韭菜叶绿素荧光参数(Fv/Fm、Fv/Fo)，总酚、类黄酮、维生素含量大幅下降，降幅分别为32.43%、31.18%、55.68%。风味分析表明，红光占比增加促进了特定风味物质如氮氧化物(W5S)、醇类和醛酮类化合物(W2S)和S-烃基半胱氨酸亚砜(CSO)的生成，甲基类化合物(W1S)含量相应减少。T6处理中高红光比例的增加在促进生长、产量和特定风味物质积累的同时，降低了营养价值和光合色素含量。综合分析产量、营养品质与风味因素，在韭菜在栽培生产中，推荐使用红蓝光配比范围为R:B=(5~7):1。

关键词: 水培韭菜, 光质配比, 风味品质, 叶绿素荧光参数, 生长指标, 生理指标

Abstract:

In order to select the optimal red and blue light ratio for the growth of hydroponic leeks in an artificial light plant factory hydroponic system, Chinese chives ‘791’ were utilized as test materials, and five different red and blue light ratio treatments (R:B) were established, namely T2 (1:1), T3 (3:1), T4 (5:1), T5 (7:1), and T6 (9:1). A white light treatment (T1) was employed as a control. The impact of varying red and blue light ratios on the growth indicators, physiological markers, and flavor quality of hydroponic Chinese chives was studied. The results showed that compared with the control, treatments from T2 to T4 had no significant effect on the growth indicators of Chinese chives, but significantly increased yield. The yield increases for T4, T5, and T6 treatments reached 38.10%, 41.26%, and 57.19% respectively. Although the T6 treatment significantly improved the chlorophyll fluorescence parameters (Fv/Fm, Fv/Fo), the total phenols, flavonoids, and vitamin content decreased significantly by 32.43%, 31.18%, and 55.68% respectively. Flavor analysis showed that an increase in the proportion of red light promoted the production of specific flavor substances such as W5S, W2S, and CSO, while the content of W1S decreased correspondingly. In the T6 treatment, the increase in high red light proportion promoted growth, yield, and accumulation of specific flavor substances, while reduced nutritional value and photosynthetic pigment content. Comprehensive analysis of yield, nutritional quality, and flavor factors suggested that in the cultivation of chives, it was recommended to use a red-blue light ratio range of T4 (R:B=5:1) to T5 (R:B=7:1), which can yield higher outputs and superior flavor quality in Chinese chives cultivation.

Key words: hydroponic Chinese chives, light quality ratio, flavor quality, chlorophyll fluorescence parameters, growth indices, physiological indices