CN105918430A - Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation - Google Patents
Method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
The invention belongs to the technical field of vegetable preservation, and especially discloses a method for inhibiting leaf senescence and quality decline of picked green-leaf vegetables on basis of red light irradiation. The red light signals are used for inhibiting the leaf senescence and quality decline processes in the method. The method particularly comprises the following steps: irradiating the picked green-leaf vegetables by utilizing a red LED cold-light source at a temperature condition of 10-20 DEG C for 6-10 hours per day, wherein intensity of the LED cold-light is 10-35 micromoles/m2.s; and preferably, continuously irradiating the picked green-leaf vegetables by utilizing the red LED cold-light source of which the intensity of the LED cold-light is 35 micromoles/m2.s for 8 hours per day. A novel preservation method is provided for transportation, storage and sales of a large amount of the picked green-leaf vegetables by the invention. The method is capable of very obviously slowing down reduction rates of chlorophyll, photosynthetic capacities, vitamin C and soluble proteins in the leaves of the picked green-leaf vegetables; moreover, the method is convenient to use, simple in equipment and low in energy consumption.
Description
Technical field
The invention belongs to technical field of preservation of fresh, be specifically related to a kind of green leaf vegetable preservation method.
Background technology
Green leaf vegetable, rich in multivitamin, carotene, mineral and soluble sugar and dietary fiber, are that people are daily
Live requisite health food.But green leaf vegetable edible portion is fresh and tender, in transport after adopting and storage extremely
It is susceptible to leaf senile and quality decays, arise that in adopting under room temperature latter 2 days and significantly wilt and yellow, vitamin and ore deposit
Material is degraded as well as the process of cell ageing or runs off.The most conventional storing and sales process at least have lost
The nutritional quality [1] of 25%.Traditional low temperature (less than 10 DEG C) is although storing has obvious fresh-keeping effect, but it is huge to consume energy；As
Fruit adds old and feeble/chemical inhibitor of decaying may bring again potential security risk and environmental risk.Optical signal be plant
For one of important envirment factor, the research in model plant arabidopsis shows that the light form of optical signal participation regulation and control plant is built
Become, bloom and many physiological process such as aging (.Green vegetable are the nearly edge species of Cruciferae model plant arabidopsis, its gene
Group and arabidopsis gene group have the similarity of height.The present invention attempts regulating and controlling optical signal the principle of leaf senile and applies to green
In the post-harvest fresh-keeping of leaf vegetables, it is achieved safely, conveniently the green leaf vegetable Post-harvest quality with low cost is decayed and the delaying of senescence process.
Just the energy source of photosynthesis of plant is also a kind of important ambient signal.Plant is in very long evolutionary process
In create the most perfect optical signal perception mechanism, regulate and control many processes of growth and development of plants.The light receptor system of plant
System at least includes HONGGUANG receptor phytochrome (phytochrome) [5], blue light receptor cryptochrome and image assesment
(crytochrome) [6], and ultraviolet (UV)-B receptor UVR8 etc. [7].Phytochrome is the light receptor identified the earliest
System, it is possible to the HONGGUANG in perception environment and far-red light signal.Under red light irradiation, phytochrome is changed into activated state by inactivating state,
Phytochrome accepts to become inactivation state after far-red light irradiates.The phytochrome of activated state can be from Chromosome migration to nucleus
In, the PIF family transcription factor of the interaction therewith of degrading.There are some researches show, far-red light can promote the aging of Helianthi blade, and
HONGGUANG suppresses its leaf senile [8,9].This laboratory early-stage Study also indicates that, phytochrome downstream signaling molecule in arabidopsis
PIF transcription factor can suppress Development of Chloroplasts gene by promoting chlorophyll degradation gene and the expression of ethylene synthase gene
Expression regulate and control the startup [3] of leaf senile；HONGGUANG can suppress PIF activity, and then the startup of suppression leaf senile
[4]。
Leaf senile, by strict genetic regulation, is also affected by envirment factor, a series of degenerative process simultaneously
Cause the final dead of blade；The degraded along with macromole of this process and the transfer [10] of nutrient substance.Chlorophyllous fall
Solve the important physical signs that the decline with chloroplast photosynthetic capacity is leaf senile, the maximum photochemistry effect of leaf photosynthesis system II
Rate (Fv/Fm) is to weigh the index of leave photosynthetic ability, is also important Senescence Physiology index.Green vegetables postharvest senescence also can
Cause the degraded of the nutrient substance such as chlorophyll, vitamin and soluble protein, cause nutritional quality to be lost in a large number and economic damage
Lose.Various environmental factors can promote the aging of blade, including high temperature, arid and disadvantageous luminous environment, such as the low light level or dark.
The dark surrounds of optical signal disappearance can start senescence process by rapid induction blade, thus is a kind of widely used old and feeble induction
Means.Produce at present in the storage after upper green leaf vegetable are adopted and transport and usually ignore optical signal for suppressing the important of leaf senile
Property, the green leaf vegetable after adopting are substantially all to be deposited in faint natural light or the compartment of complete darkness or warehouse.Even at
Relatively in the environment of low temperature, this unconscious " dark processing " also can accelerate the aging after adopting and quality decays process.
Green leaf vegetable are abnormal fresh and tender due to its Leaf-feeding insects, the fresh-keeping always vegetable industry storage after adopting and the difficulty in transport
Topic.The preservation technique that early-stage development gets up is mainly the cooling of physical property, to reach the senescence process slowed down after adopting, such as low temperature fruit
Vegetables storing compartment (application number: CN201430039094), temp. fresh-preserving box (application number: CN201310685714) etc..But at ring
In the season that border temperature is higher, use preservation by low temperature the most relatively costly, and the fresh-keeping effect under complete darkness or low light environment
Fruit is the most limited.Also the postharvest senescence using the chemical inhibitor of senescence process to slow down vegetable or fruit is attempted in production, as
Ethylene synthesis inhibitors 1-methyl cyclopropene (1-MCP) be usually applied in the post-harvest fresh-keeping of vegetables and fruits (application number:
CN201510123269；CN201410289260).But, add chemical inhibitor and be not only difficult to get rid of potential safety completely
Hidden danger and environmental risk, and concentration for the treatment of and opportunity are difficult to accurate assurance, frequently result in quality and local flavor declines, thus consumption
Person's degree of recognition is the highest.Optical signal has caused the attention of people for the importance that green leaf vegetable/vegetables and fruits Post-harvest quality is fresh-keeping, before having
The lighting box system of people's invention vegetables and fruits post-harvest fresh-keeping slows down Post-harvest quality and decays (a kind of fruit and vegerable illumination storage test case, application number
CN201420327622), but there is not been reported so far for the suitableeest illumination parameter of green leaf vegetable, thus the invention of these early stages
Simply solve the technical matters of part, due to between optical signal parameters and the biological indicator of green leaf vegetable post-harvest fresh-keeping
The exploration of the shortage system that precisely contacts, thus limit the effective application on producing of the lighting box system.
Optical signal is the key environmental factors of growth and development of plants, and dark or low light environment in storage and transportation are
Cause and adopt one of principal element that rear green leaf vegetable quality quickly decays.At present, optical signal suppression green leaf vegetable Post-harvest quality is utilized to decline
The research lost is relatively fewer, and most suitable parameter system also has no report, thus limits this one efficient, low-cost technologies body
The application of system.Existing optical signal fresh-keeping system of being correlated with is concentrated mainly on the transformation aspect of equipment, lacks to enter optical signal parameters
Row in-depth study and the optimization of system.The reaction of Plant Light response curve is the change between plant net photosynthesis ability and light intensity
Relation, the light intensity corresponding when net photosynthesis is just zero is referred to as light compensation point, represents now accumulation of photosynthate and respiration consumption
Just offset.This research is accurately measuring the basis of China's king's green vegetable photoresponse curve under the conditions of HONGGUANG, blue light and red blue light
On, set the intensity gradient of different light medium, the suitableeest light quality of research post-harvest fresh-keeping and light intensity according to light compensation point, and combine strict
Physiology Experiment optimize post-harvest fresh-keeping technical parameter.In production, now widely used preservation by low temperature system cost is relatively big,
Even and if the relatively low green leaf vegetable of temperature still can start aging in storage, transport and the sales environment of complete darkness.Therefore, originally
Project represents China's king's green vegetable as research material with green leaf vegetable, optimizes and the most effectively delays the light that postharvest senescence and quality decay
Signal parameter；These parameters are applied in actual storage, transport and the sales process of green leaf vegetable, have huge economic worth and
Wide application prospect.
Summary of the invention
It is an object of the invention to provide one to significantly inhibit and adopt rear green leaf vegetable leaf senile at higher ambient temperatures
The optical signal preservation method decayed with quality.In the case of ambient temperature can being greatly lowered not expending additional energy, have
Rear green leaf vegetable vitamin, chlorophyll and the degraded of soluble protein are adopted in slowing down of effect.
The green leaf vegetable preservation method that the present invention provides, based on red light irradiation, i.e. under the temperature conditions of 10-20 DEG C,
Using red LED cold light source to irradiate and adopt rear green leaf vegetable, LED light is by force 10-35 μm ol/m2.S, light irradiation time be every day 6-10 little
Time.
The present invention is detected by the physiologic index of system, has screened and can significantly inhibit green grass or young crops ambient temperature about 20 DEG C
The optimum luminous environment that dish Post-harvest quality is decayed: red LED cold light source irradiates, humidity keeps 65-75%, and the suitableeest light intensity is 35 μ
mol/m2.S, the suitableeest light irradiation time is 8 hours every days.
In the present invention, described green leaf vegetable include the green vegetable (such as China's different cultivars such as king, Brassica rapa L) of routine, Caulis et Folium Lactucae Sativae, chicken feather
Dish and Herba Spinaciae etc..
The inventive method, but it is used for the places such as green leaf vegetable postharvest storage warehouse, haulage vehicle and sale supermarket.
It is left that the inventive method can make green leaf vegetable (such as China's king's green vegetable etc.) about 24h vitamin content after adopting promote 15%
The right side, in adopting latter 5 days, its total soluble protein and vitamin and chlorophyll content are all remarkably higher than dark control group.
The inventive method is delaying green leaf vegetable postharvest senescence, is improving vitamin and content of soluble protein and suppress leaf green
Element degraded aspect plays an important role.The inventive method is applicable to the post-harvest fresh-keeping of various green leaf vegetable.
The present invention is to transport, preserve and sell after the adopting of large green leaf vegetable to provide a novel preservation method, not only
Green leaf vegetable can be slowed down the most significantly and adopt the reduction speed of rear blade Determination of Chlorophyll, photosynthetic capacity, vitamin C and soluble protein
Rate, and easy to use, and equipment is simple, and energy consumption is low.
Accompanying drawing explanation
The photoresponse curve of green vegetable and matching light compensation point numerical value under Fig. 1 different light medium.
Fig. 2 different light medium processes and adopts aging index and the change of nutritive index after rear green vegetable, and transverse axis is for processing natural law.Its
In, A is to adopt the green vegetable phenotype after rear different light medium is irradiated five days；B is the dynamic change-detection of chlorophyll content, each process 0
It level is 100%；C is the maximal photochemistry efficiency of Fv/Fm(photosyntheticsystem-) dynamic change-detection；D is that vitamin C is relative
The change of content, 0 day level of each process is 100%；E is soluble protein relative amount change-detection, each process 0 sky and water
Put down is 100%.
Fig. 3 different illumination intensity processes and adopts rear green vegetable aging index after 0,5,7 days and nutritive index.Wherein, A is relative
Chlorophyll content change-detection；B is relative Fv/Fm change-detection；C is the detection of relative change of vitamin C；D is relatively may be used
Dissolubility protein content detects；0 day level of each process is 100%.
In Fig. 4 adopts latter 5 days, every day irradiates 0,4,8 and 24 hour HONGGUANG (35 μm ol/m2.S) afterwards green vegetable aging index and
Nutritive index.Wherein, A is relative chlorophyll content change-detection；B is relative Fv/Fm change-detection；C is that relative vitamin C contains
Amount change-detection；D is the detection of relatively soluble protein content；0 day level of each process is 100%.
Fig. 5 is the gorgeous color of illumination and the leaf green dish situation of change under different illumination intensity, light application time.
Detailed description of the invention
It is further described the inventive method below by object lesson.
Case study on implementation: as a example by China's king's green vegetable, magnificent king's green vegetable that spring and summer or summer and autumn grow about 35 days are gathered rearmounted
[higher than the temperature (about 4-6 DEG C) of tradition freezer] on the shelf that ambient temperature is 20 DEG C, it is (wet that surface covers preservative film after squirting
Degree about 70%)；Irradiating with red LED cold light source, light intensity is 35 μm ol/m2.S, light irradiation time is 8 hours every days.Can be notable
Suppression green vegetable Post-harvest quality is decayed.After green vegetable store five day time under complete darkness environment, chlorophyll degrades more than 50%, light
Conjunction ability is down to about 50%, and Vitamin C content is reduced to about 40%, and soluble protein content is reduced to about 55%.And every day
Irradiate 8 hours 35 μm ol/m2.Can make after s HONGGUANG green vegetable blade be detained about 85% chlorophyll, photosynthetic capacity maintain 90% with
On, Vitamin C content maintains about 70%, and soluble protein content is about 80%.HONGGUANG processes after significantly having delayed to adopt and stores up
The quality hidden decays, and has huge production application potentiality.
Leaf chlorophyll extracting and assay
A. 0.1g plant tissue is taken, after liquid nitrogen grinding, addition 10ml extractant (acetone, ethanol: water=95%:5%, acetone: ethanol=
2:1), mixing；
B. room temperature dark stands 1-2h；
C.1000g it is centrifuged 2min, takes supernatant, measure OD663 and OD645；
D. calculate chlorophyll content: Chla+Chlb=(20.21*OD645+8.02*OD663)/1000*V/M (V-extractant
Volume, M-material weight), unit: mg/g.FW.
Leaf photosynthesis index Fv/Fm measures
A. by green vegetable blade dark treatment more than 20 minutes before measuring, chlorophyll fluorescence is made to be in ground state；
B. Li-COR6400 system is used to be measured, chemical tube and the complete bypass of desiccant tube, use fluorescence leaf room (LCF)
It is measured.
Blade Vitamin C content measures
A. liquid nitrogen grinding blade, 50mg blade adds the extracting solution (2% Metaphosphoric acid, 2mM EDTA) of 600 L, mixing；
B. 10 000g, centrifugal 10min, suct clear, be vitamin C extracting solution, can put into-80 DEG C of preservations；
C. standard curve is made.Compound concentration is respectively 0,12.5,25,50,75,100,150,200 mol/L
Vitamin C standard solution；Measure the light absorption value A265 before and after addition 1U ascorbic acid oxidase, calculate difference, to press down
The concentration of standard solution processed, as abscissa, makes standard curve using the difference of absorbance as vertical coordinate；
D. take in the extracting solution of 270 L dilution suitable multiple and add 360 L 10% sodium citrate solutions and make pH value rise to
Neutral (the optimal reaction pH scope of ascorbic acid oxidase is 5.5-7.0)；
E. 70 L 1M PB(phosphate buffers, pH 5.6 are added) make the final concentration of 100mM of system, measure light absorption value A265,
Being subsequently adding 1U ascorbic acid oxidase, mixing, stoichiometric number minute, till light absorption value no longer reduces；
F. on standard curve, calculate the Vitamin C content corresponding to difference of light absorption value before and after reaction, finally calculate plant
Vitamin C content (unit g/g.FW) contained in sample.
Leaf soluble protein content extracts
A. according to example weight (1g sample adds 3.5ml extracting solution, can be suitably added according to material difference), prepare to extract
Liquid is placed on ice；
B. sample is placed in mortar by liquid nitrogen grinding, adds in extracting solution after grinding and stand (3-4 hour) on ice；
C. with the centrifuge of 10 000g, centrifugal 10min at 4 DEG C；
D. take supernatant, prepared by sample.
Coomassie brilliant G-250 method measures protein content
A. protein concentration gradient (50-250 g/ml) is made with bovin serum albumin (BSA)；
B.100 L protein solution and the mixing of 500 L Bradford reagent, room temperature stands 10min；
C. measure the light absorption value A595 of the protein solution of various concentration, produce protein concentration standard curve；
D. take vegetable protein extracting solution and dilute suitable multiple, the same with standard sample measure light absorption value A595；
E. from standard curve, calculate the protein concentration of correspondence, finally calculate protein content (unit contained in plant sample
G/g.FW).
List of references
1.Wang, X.Y., et al. Postharvest handling systems assessment of pak choi and Chinese cabbage in Eastern-central China. in Postharvest handling of fresh vegetables. Proceedings of a workshop held in Beijing, China, 9-11 May 2001. 2001.
2.Leivar, P. and E. Monte, PIFs: systems integrators in plant development. The Plant Cell, 2014. 26(1): p. 56-78.
3.Song, Y., et al., Age-triggered and dark-induced leaf senescence require the bHLH transcription factors PIF3, 4, and 5. Mol Plant, 2014. 7
(12): p. 1776-87.
4.Sakuraba, Y., et al., Phytochrome-interacting transcription factors PIF4 and PIF5 induce leaf senescence in Arabidopsis. Nat Commun, 2014. 5: p.
4636.
5.Takala, H., et al., Signal amplification and transduction in phytochrome photosensors. Nature, 2014. 509(7499): p. 245-8.
6.Li, Q.H. and H.Q. Yang, Cryptochrome signaling in plants. Photochem
Photobiol, 2007. 83(1): p. 94-101.
7.Rizzini, L., et al., Perception of UV-B by the Arabidopsis UVR8 protein. Science, 2011. 332(6025): p. 103-106.
8.Rousseaux, M.C., A.J. Hall, and R.A. Sanchez, Basal leaf senescence in a sunflower (Helianthus annuus) canopy: responses to increased R/FR ratio.
Physiologia Plantarum, 2000. 110(4): p. 477-482.
9.Rousseaux, M.C., A.J. Hall, and R.A. Sanchez, Far-red enrichment and photosynthetically active radiation level influence leaf senescence in field- grown sunflower. Physiologia Plantarum, 1996. 96(2): p. 217-224.
10.Lim, P.O., H.J. Kim, and H. Gil Nam, Leaf Senescence. Annual Review of
Plant Biology, 2007. 58(1): p. 115-136.。
Claims (4)
1. adopt the old and feeble method decayed with quality of rear blade based on HONGGUANG illumination suppression green leaf vegetable for one kind, it is characterised in that: at 10-
Under the temperature conditions of 20 DEG C, using red LED cold light source to irradiate and adopt rear green leaf vegetable, LED light is by force 10-35 μm ol/m2.S, illumination
6-10 hour every day of Shi Changwei.
Method the most according to claim 1, it is characterised in that: intensity of illumination is 35 μm ol/m2.S, green leaf vegetable surface squirts
Rear covering preservative film, humidity 65-75%, illumination persistent period every day is 8 hours.
Method the most according to claim 1 or claim 2, it is characterised in that: described green leaf vegetable include the green vegetable of routine, Caulis et Folium Lactucae Sativae, chicken feather
Dish and Herba Spinaciae.
4. the method as described in claim 1,2 or 3, for green leaf vegetable storage warehouse, haulage vehicle and place, sale supermarket.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108017687A (en) * | 2017-12-21 | 2018-05-11 | 南京农业大学 | Soluble protein extracting method in a kind of Chinese cabbage blade based on response surface analysis |
| CN110037092A (en) * | 2019-04-22 | 2019-07-23 | 浙江大学 | Method for maintaining cabbage mustard bean sprout to adopt rear nutritional quality |
| CN111034785A (en) * | 2019-12-16 | 2020-04-21 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by virtue of purple and far infrared LED illumination |
| CN111038864A (en) * | 2020-01-14 | 2020-04-21 | 上海海洋大学 | Fresh-cut leaf vegetable transport case and transport method |
| CN111466437A (en) * | 2020-04-21 | 2020-07-31 | 北京市农林科学院 | Method for maintaining nutrition and flavor of Chinese chives |
| CN111609658A (en) * | 2020-05-14 | 2020-09-01 | 珠海格力电器股份有限公司 | Storage structure, refrigerator and fruit and vegetable storage method |
| CN109738438B (en) * | 2018-12-29 | 2021-07-23 | 扬州大学 | Method for rapidly measuring aging degree of wheat leaves |
| CN116035142A (en) * | 2023-01-11 | 2023-05-02 | 中国农业科学院农产品加工研究所 | Preparation method of full-nutrition high-green-keeping freshly-squeezed lettuce juice |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108017687A (en) * | 2017-12-21 | 2018-05-11 | 南京农业大学 | Soluble protein extracting method in a kind of Chinese cabbage blade based on response surface analysis |
| CN109738438B (en) * | 2018-12-29 | 2021-07-23 | 扬州大学 | Method for rapidly measuring aging degree of wheat leaves |
| CN110037092A (en) * | 2019-04-22 | 2019-07-23 | 浙江大学 | Method for maintaining cabbage mustard bean sprout to adopt rear nutritional quality |
| CN111034785A (en) * | 2019-12-16 | 2020-04-21 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by virtue of purple and far infrared LED illumination |
| CN111038864A (en) * | 2020-01-14 | 2020-04-21 | 上海海洋大学 | Fresh-cut leaf vegetable transport case and transport method |
| CN111466437A (en) * | 2020-04-21 | 2020-07-31 | 北京市农林科学院 | Method for maintaining nutrition and flavor of Chinese chives |
| CN111609658A (en) * | 2020-05-14 | 2020-09-01 | 珠海格力电器股份有限公司 | Storage structure, refrigerator and fruit and vegetable storage method |
| CN116035142A (en) * | 2023-01-11 | 2023-05-02 | 中国农业科学院农产品加工研究所 | Preparation method of full-nutrition high-green-keeping freshly-squeezed lettuce juice |
| CN116035142B (en) * | 2023-01-11 | 2024-03-08 | 中国农业科学院农产品加工研究所 | Preparation method of full-nutrition high-green-keeping freshly-squeezed lettuce juice |
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