• ISSN 1008-505X
  • CN 11-3996/S

蓝光和纳米硅复合处理有效提升大白菜内叶颜色及营养品质

Blue light and nano-silicon composite treatment effectively improves the color and nutritional quality of inner leaves of Chinese cabbage

    摘要
  • 摘要:
    目的 为探究蓝光和纳米硅复合处理对大白菜(Brassica rapa L. ssp. Pekinensis)生长发育及营养品质的影响。
    方法 白菜幼苗(Jingqi-2号)在黑暗处培养至叶片呈黄色(25d)后，用做盆栽试材。试验共设6个处理，在暗光(D)、正常光(L)、蓝光(B)下，分别喷施100 mg/L纳米硅(SiO2·NPs)和清水(W)，共6个处理。处理6 d后，取样分析大白菜光合荧光、抗氧化系统参数和营养品质。
    结果 与L+W相比，L+NSi、B+W处理的大白菜类胡萝卜素含量分别显著增加33.33%、83.33%，而B+NSi处理又比L+NSi和B+W处理分别显著增加87.50%、36.36%。与L+W相比，L+NSi、B+W、B+NSi处理的类黄酮含量分别显著提高12.57%、11.16%、16.82％，净光合速率分别显著增加2.27倍、2.57倍、2.32倍。L+NSi、B+W处理的SOD和POD活性显著高于L+W，而B+NSi处理的POD活性又显著高于L+NSi、B+W处理。与L+W相比，L+NSi处理的钙、铁、锌、锰含量分别显著增加37.13%、69.09%、40.61%、45.11%；B+W处理的大白菜维生素C、可溶性蛋白、钾、磷、钙、锌、锰含量分别显著增加20.46%、12.68%、10.53％、11.01％、26.29％、24.08％、31.90％；而B+NSi处理的维生素C含量较L+NSi处理相比显著增加25.39%，可溶性蛋白含量较L+NSi、B+W处理分别显著增加26.76%、13.30%，钾、镁、铜较L+NSi处理分别显著增加15.58%、13.84%、23.76%，镁、钙、铁、铜较B+W处理分别显著增加20.72%、20.68%、79.78%、9.27%。且L+NSi、B+W处理与L+W相比，可溶性糖含量无显著差异，B+NSi处理可显著增加29.06%。B+NSi处理降低了丙二醛(MDA)含量，维持了稳定的超氧阴离子、过氧化氢、游离氨基酸和脯氨酸含量，有助于减轻活性氧引起的损伤，维持渗透压平衡。
    结论 蓝光照射配合喷施纳米硅可更有效地提高大白菜内叶色素积累和对矿质养分的吸收，促进光合效率，提高细胞膜的稳定性，达到全面改善大白菜生长及营养品质的目的。

     

    Abstract:
    Objectives The objective of this study is to investigate the effects of blue light and nano-silicon composite treatment on the growth and nutritional quality of Chinese cabbage (Brassica rapa L. ssp. pekinensis).
    Methods The cabbage seedlings (Jingqi-2) were cultivated in the dark until the leaves turned yellow (25 days), and then used as potted experimental materials. The experiment was set up with 6 treatments, namely, under dim light (D), normal light (L), and blue light (B), the seedlings were respectively sprayed with 100 mg/L nano-silicon (SiO2·NPs) and water (W), totaling 6 treatments. After 6 days of treatment, samples were taken to analyze the photosynthetic fluorescence, antioxidant system parameters and nutritional quality of Chinese cabbage.
    Results Compared with L+W, the L+NSi and B+W treatment increased carotenoid content of Chinese cabbage by 33.33% and 83.33%, respectively, while the increment by B+NSi treatment was 87.50% and 36.36% higher than L+NSi and B+W treatments, respectively. Compared with L+W, the flavonoid content of L+NSi, B+W, and B+NSi treatments increased by 12.57%, 11.16%, and 16.8%, respectively; the net photosynthetic rate increased by 2.27 times, 2.57 times, and 2.32 times, respectively. The activities of antioxidant enzymes (SOD, POD and CAT) in B+NSi treatment were enhanced by 37.91%, 219.87%, and 69.49%, respectively, compared with D+W. The activities of SOD and POD in L+NSi and B+W treatments were significantly higher than L+W treatment, while the activity of POD in B+NSi treatment was significantly higher than that in L+NSi and B+W treatments. Compared with L+W, the contents of Ca, Fe, Zn and Mn in L+NSi treatment increased by 37.13%, 69.09%, 40.61% and 45.11%, the vitamin C, soluble protein, K P, Ca Zn and Mn in B+W treatment increased by 20.46%, 12.68%, 10.53%, 11.01%, 26.29%, 24.08% and 31.90%, respectively. The vitamin C in B+NSi treatment was 25.39% higher than in L+NSi treatment, the soluble protein was 26.76% and 13.30% higher than in L+NSi and B+W treatments, and the K, Mg and Cu contents were 15.58%, 13.84% and 23.76% higher than in L+NSi treatment, and the Mg, Ca, Fe and Cu were 20.72%, 20.68%, 79.78% and 9.27% higher than B+W treatment, respectively. L+NSi and B+W treatment had similar soluble sugar content, with L+W treatment, while that in B+NSi treatment was 29.0% higher. At the same time, B+NSi treatment reduced malondialdehyde content, kept stable superoxide anion, hydrogen peroxide, free amino acids and proline contents, thus alleviating radical damage and favorating osmotic pressure balance.
    Conclusions The combined application of blue light and nano-silican is more effective in increasing the pigment and nutrient element accumulation, stimulate the photosynthetic efficiency and the stability of cell membrane, realizing the target of improving growth, color appearance, and nutritional quality of inner leaves of Chinese cabbage.

     

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