Comparison of the effects of LED light quality combination on growth and nutrient accumulation in green onion (Allium fistulosum L.)

被引：20
|
作者：
Gao, Song [1 ,2 ,3 ,4 ]
Liu, Xuena [1 ,2 ,3 ,4 ]
Liu, Ying [1 ,2 ,3 ,4 ]
Cao, Bili [1 ,2 ,3 ,4 ]
Chen, Zijing [1 ,2 ,3 ,4 ]
Xu, Kun [1 ,2 ,3 ,4 ]
机构：
[1] Shandong Agr Univ, Coll Hort Sci & Engn, Tai An 271018, Shandong, Peoples R China
[2] Collaborat Innovat Ctr Fruit & Vegetable Qual & E, Tai An, Shandong, Peoples R China
[3] Minist Agr & Rural Affairs, Key Lab Biol & Genet Improvement Hort Crops Huang, Tai An, Shandong, Peoples R China
[4] State Key Lab Crop Biol, Tai An 271018, Shandong, Peoples R China
来源：
PROTOPLASMA | 2021年 / 258卷 / 04期
关键词：
Green onion; LED light combination; Growth; Nutrient quality; Volatiles; CHLOROPLAST ULTRASTRUCTURE; SUCROSE METABOLISM; LEAVES; PHENYLPROPENES; BIOSYNTHESIS; FLAVOR; AROMA; BLUE;
D O I：
10.1007/s00709-020-01593-y
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The growth and development and metabolism of plants have different physiological responses to different light qualities. To study the influence of light qualities on green onions, the impacts of LED light treatment on the growth and development as well as the nutritional components and flavor substances in green onions were studied under controlled conditions. Leaf area, plant height, dry matter accumulation, Dickson's quality index (DQI), nutritional content, and volatile compounds under different light quality treatments were determined. The results indicated that the white and blue combined light (W/B: 3/1) treatment was the most beneficial to growth and nutrient accumulation and led to higher levels of sulfur compounds in the green onions than the other treatments. This shows that it is possible to control the contents of compounds that affect consumer preferences by adjusting the lighting conditions and to thereby increase the value and quality of seasoning vegetables.
引用
收藏
页码：753 / 763
页数：11
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