Effects Of Light Quality On The Physiological Characteristics And Quality Of Three Sprouts

Using the red (590-670 nm; peak at 640 nm), blue (420-510 nm; peak at 460 nm), red-blue (red: blue =3:1) light-emitting diode and white fluorescent as light sources, the effects of different light quality on the physiological characteristic and quality in three kinds of sprouts vegetables(radish, pea, toona sinensis) were studied. The main results were as following:1.Light quality had significant effects on growth of sprouts vegetables. The plant height and fresh weight were the highest under red light.It was concluded that the red light can enhanced the growth and yield of the sprouts vegetables. The effects on the sprouts vegetables under red-blue light as much as under white light.. The plant height and fresh weight were the lowest under blue light. It was concluded that the blue light can inhabited the growth and yield of the sprouts vegetables.2.Light quality had great effects on Physiological characteristics of sprouts vegetables.As the sprouts vegetables were growing, the chlorophyll content always firstly increased and then fell. The contents of the chlorophyll under red light, blue light and red-blue light were higher than that of white light treatment.. It showed that red light and blue light were all benefit to the biosynthesis of the chlorophyll. The soluble sugar content of radish and pea sprouts gradually fell , and the toona sinensis'firstly increased and then fell in their growth time. The soluble protein content of sprouts vegetables firstly fell and then increased in their growth time. As a whole, the sequence of soluble sugar content in sprouts vegetables ranged that: RL>RBL>WL>BL,and and that of s soluble protein content was BL>RBL>WL>RL. It was concluded that the red light increase the content of soluble sugar,but t the red light was not propitious to the accumulation of soluble protein. It suggested that the blue light increase the content of soluble protein,but t the red light was not propitious to the accumulation of sugar soluble sugar.3.There were more differences of sprouts vegetables commodity and nutrition quality under different light quality. As the pea and toona sinensis sprouts were growing, the vitamin C content always firstly increased and then fell. The vitamin C content of radish gradually fell in in their growth time. The contents of vitamin C under red light and blue light were lower than those of red-blue light. It showed that the single light was not propitious to the accumulation of vitamin C compared with mixture light..As the sprouts vegetables were growing, The crude fibre content gradually increased,and the crude fibre affectd the taste,we should pat harvest. The content of crude fibre acid was highest under red light and lowest under blue light..Free amino acid content of sprouts vegetables under different light quality firstly increased and then fell in their growth time. As a whole, The free amino acid content of sprouts vegetables under blue light were significant higher than those under the other light. Those under red light were lowest.The flavonoids content of pea and toona sinensis sprouts firstly increased and then fell ,and the radish'gradually fell in their growth time. The content of flavonoids was highest under the white light treatment, It suggested that there were possiblely another light quality could flavonoids biosynthesis was accelerated in white light.The sequence of flavonoids content in sprouts vegetables ranged that: WL>BL>RBL>RL. .As the sprouts vegetables were growing, The nitrate content gradually increased,and the crude fibre affectd the health,we should pat harvest. The nitrate content of sprouts vegetables under blue and red-blue light were higher than those under white light.But the nitrate biosynthesis was inhabited under red light,...