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以发光二级管(LED)为光源研究不同光质对姜黄生理特性的影响。结果表明:红光、蓝光和红蓝组合光处理均提高了姜黄素含量;红光有利于提高叶绿素a和总叶绿素含量、可溶性糖含量,蓝光有利于提高类胡萝卜素含量、SOD和POD活性、蛋白质含量,绿光有利于提高类胡萝卜素含量和蛋白质含量,黄光有利于提高蛋白质含量。红光/蓝光=7:3时姜黄的总叶绿素含量、类胡萝卜素含量、SOD活性、Fv/Fo和姜黄素含量分别比对照显著提高14.23%、23.60%、18.18%、22.60%和66.65%;说明红光/蓝光=7∶3时最适合于姜黄的生长和姜黄素的生成。
The effects of different light qualities on the physiological characteristics of turmeric were studied by using light emitting diodes (LEDs) as light sources. The results showed that the contents of curcumin increased with the combination of red light, blue light, red and blue light. Red light was beneficial to increase the content of chlorophyll a and total chlorophyll, soluble sugar content and blue light were beneficial to increase the content of carotenoids, SOD and POD, Protein content, green light is conducive to improve the carotenoid content and protein content, yellow is conducive to improving protein content. The total chlorophyll content, carotenoid content, SOD activity, Fv / Fo and curcumin contents in turmeric increased by 14.23%, 23.60%, 18.18%, 22.60% and 66.65% respectively when compared with the control at the red / blue light of 7: Description of red / blue = 7: 3 most suitable for the growth of curcuma and curcumin formation.