蓝白色的影响,绿色-白色,黄白,使用具有精确光质量调制的发光二极管(LED)研究了“元藏”葱假茎和叶的营养成分和抗氧化能力的红白光组合,使用白光作为控制。结果表明,叶片色素,维生素C,可溶性糖,有机酸,游离氨基酸,矿物元素,青葱在蓝白联合光照处理下的抗氧化水平明显较高,其次是白色和红白组合光,而绿-白和黄-白组合光显著降低了果实品质和抗氧化能力。总之,补充蓝光LED灯是改善适口性的最有效的光条件,营养价值,通过增强植物中的各种营养素来提高葱的耐贮藏性,增加抗氧化剂水平,延缓植物衰老。
The effects of blue-white, green-white, yellow-white, and red-white light combinations on the nutrient composition and antioxidant capacity of pseudo-stems and leaves of \'Yuanzang\' green onion were investigated using light-emitting diodes (LEDs) with precise modulation of light quality, using white light as the control. The results showed that the leaf pigment, vitamin C, soluble sugar, organic acids, free amino acids, mineral elements, and antioxidant levels were significantly higher in green onion under blue-white combined light treatment, followed by white and red-white combined light, while green-white and yellow-white combined light significantly reduced fruit quality and antioxidant capacity. In conclusion, supplementation with blue LED light was the most effective light condition to improve palatability, nutritional value, and storage resistance of green onion by enhancing various nutrients in the plants, increasing antioxidant levels, and delaying plant aging.