连续光照条件下LED红蓝光供光模式对紫叶生菜生长和品质的影响

doi:10.13304/j.nykjdb.2021.0927

摘要/Abstract

摘要：

为了探究连续光照（continuous light，CL）条件下发光二极管（light emitting diode，LED）红蓝光供光模式对紫叶生菜生长、产量和品质的影响，在环境可控的人工光植物工厂内，设置6组不同LED处理，分别为常规光照-光子通量密度（spectral photon flux density，SPD）恒定（RB，16 h/8 h）、CL和SPD恒定（RB’，24 h/0 h）；CL和SPD发生规律性变化（S1和S2：交错光照处理，24 h周期内分别以蓝光、红蓝光、红光的顺序交替照射1次和2次；A1和A2：交替光照处理，24 h周期内蓝光和红光分别交替照射1次和2次），其中5个CL处理之间红蓝光量子数相同，光谱光强均为200 μmol·m^-2·s^-1。对不同处理模式下紫叶生菜的生长、产量和品质进行测定。结果表明，CL显著增加了生菜地上部产量，其中红蓝光交替处理下生菜地上部生物量最高，红蓝光交替和交错照射均显著增加了过氧化氢、超氧阴离子和丙二醛含量，但是并未造成严重的光氧化胁迫，且提高了抗氧化酶活性，增加了花青素和总酚含量，但同时也增加了叶片中硝酸盐的含量。综上所述，连续光照条件下红蓝光交替照射处理效果最优。

关键词: 植物工厂, 连续光照, 紫叶生菜, 抗氧化系统

Abstract:

In order to explore the effects of red and blue light supply mode of light emitting diode （LED） under continuous light （CL） on the growth， yield and quality of purple leaf lettuce， six treatments were set in the artificial light plant factory. Two conventional illumination treatments with constant spectral photon flux density （SPD） were set， one group maintained the photoperiod （RB， 16 h/8 h） and the other group began to receive CL （RB’， 24 h/0 h）. In addition， four CL treatments with regular changes of SPD， in which two staggered light treatments were alternately illuminated once and twice with blue light， red-blue light （4R： 1B） and red light in the order of 24-hour light period （S1 and S2）； blue light and red light were alternately irradiated once and twice， respectively （A1 and A2）. The CL treatments had same quantum numbers of red and blue light with the spectral light intensity 200 μmol·m^-2·s^-1. The growth， yield and quality of lettuce under different treatments were determined. The results showed that continuous light significantly increased the yield of lettuce， and the treatments of alternating red and blue light had the most obvious effect on the shoot biomass of lettuce. The alternating and temporally overlapped light treatments significantly increased the contents of hydrogen peroxide， superoxide anion and malondialdehyde， but did not cause serious photo oxidative stress， and increased the activities of antioxidant enzymes and the contents of anthocyanin and total phenols， however， the nitrate content in lettuce leaves was also increased by dynamic light. In conclusion， the effect of the treatment alternately irradiated twice with red and blue light was the best.

Key words: plant factory with artificial light, continuous light, purple leaf lettuce, antioxidant system

中图分类号:

S636.2

邵明杰, 陈艳琦, 刘文科. 连续光照条件下LED红蓝光供光模式对紫叶生菜生长和品质的影响[J]. 中国农业科技导报, 2023, 25(4): 77-85.

Mingjie SHAO, Yanqi CHEN, Wenke LIU. Effects of Red-blue LED Bight Supply Modes on Growth and Quality of Purple Leaf Lettuce Under Continuous Light[J]. Journal of Agricultural Science and Technology, 2023, 25(4): 77-85.

图/表 9

表1 光照处理

Table 1 Experimental design of light

处理Treatment	处理时间 Treat time
处理Treatment	1.5	2.4	3.0	4.8	6.0	11.0	12.0	13.5	14.4	18	22	24
RB	暗期 Dark （6 h）					红蓝比4∶1 Red and blue ratio 4∶1 （16 h）						暗期 Dark （2 h）
RB’	红蓝比4∶1 Red and blue ratio 4∶1 （24 h）
S1	蓝光 Blue （3 h）			红蓝比4∶1 Red and blue ratio 4∶1 （9 h）				红光 Red （12 h）
S2	蓝光 Blue （1.5 h）	红蓝比4∶1 Red and blue ratio 4∶1 （4.5 h）				红光 Red （6 h）	蓝光 Blue （1.5 h）		红蓝比4∶1 Red and blue ratio 4∶1 （4.5 h）		红光 Red （6 h）
A1	蓝光 Blue （4.8 h）				红光 Red （19.2 h）
A2	蓝光 Blue （2.4 h）		红光 Blue （9.6 h）				蓝光 Blue （2.4 h）			红光 Red （9.6 h）

表2 不同处理模式下生菜的生长

Table 2 Growth of lettuce under different treatments

处理 Treatment	地上部鲜重 SFW/g	地上部干重 SDW/g	地下部鲜重 RFW/g	地下部干重 RDW/g	叶面积 LA /cm²	比叶重 SLW/（g·dm^-2）	地上部含水量 SWC/%
RB	25.77±2.65 b	2.33±0.24 c	4.76±0.79 b	0.36±0.05 c	720.71±83.26 b	3.58±0.07 b	90.95±0.27 a
RB’	31.16±1.62 ab	2.89±0.10 b	6.84±0.61 a	0.44±0.04 bc	758.11±29.00 b	4.11±0.18 a	90.72±0.29 a
S1	35.45±4.64 a	3.13±0.29 b	7.14±1.19 a	0.50±0.06 ab	956.25±116.83 a	3.70±0.06 b	91.11±0.52 a
S2	31.70±4.08 ab	3.00±0.25 b	6.25±1.15 ab	0.47±0.06 abc	836.50±144.87 ab	3.82±0.23 b	90.47±0.76 ab
A1	34.43±3.45 a	3.82±0.31 a	7.06±0.87 a	0.54±0.06 ab	971.37±88.88 a	3.54±0.15 b	88.87±0.38 c
A2	37.38±3.66 a	3.85±0.37 a	6.83±1.33 a	0.57±0.10 a	1 002.04±91.49 a	3.73±0.11 b	89.69±0.41 b

图1 不同处理模式下生菜的可溶性糖、淀粉和硝酸盐含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 1 SS， starch， and nitrate contents of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图2 不同处理模式下生菜的花青素、类黄酮和总酚含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 2 Anthocyanin， flavonoids， and TP contents of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图3 不同处理模式下生菜的PAL活性注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 3 PAL activity of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图4 不同处理模式下生菜的AsA含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 4 AsA content of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图5 不同处理模式下生菜的抗氧化酶活性注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 5 Antioxidant enzymes activities of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图6 不同处理模式下生菜的H2O2和O2-含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 6 H2O2 and O2- contents of lettuce under differen treatmentstNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

图7 不同处理模式下生菜的MDA含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 7 MDA content of lettuce under different treatmentsNote：Different lowercase letters indicate significant differences between different treatments at P<0.05 level.

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