不同LED光照时长对采后蓝莓果实低温贮藏品质的影响

袁鑫宏; 吉宁; 刘帮迪; 王瑞; 李翔; 姜远飞

doi:10.19554/j.cnki.1001-3563.2026.19.008

PDF(1609 KB)

包装工程（技术栏目） ›› 2026, Vol. 47 ›› Issue (19) : 76-84. DOI: 10.19554/j.cnki.1001-3563.2026.19.008

农产品保鲜与食品包装

不同LED光照时长对采后蓝莓果实低温贮藏品质的影响

袁鑫宏^1,2, 吉宁^1,2,*, 刘帮迪³, 王瑞^1,2, 李翔^1,2, 姜远飞^1,2

作者信息 +

Effects of Different LED Lighting Durations on the Quality of Postharvest Blueberry Fruit during Low-temperature Storage

YUAN Xinhong^1,2, JI Ning^1,2,*, LIU Bangdi³, WANG Rui^1,2, LI Xiang^1,2, JIANG Yuanfei^1,2

Author information +

文章历史 +

摘要

目的探究不同LED光照时长对采后“粉蓝”蓝莓果实1 ℃低温贮藏品质与生理代谢的影响,完善蓝莓绿色采后保鲜技术理论依据。方法以贵州麻江八成熟“粉蓝”蓝莓为试材,设置全贮藏期避光（0 h）、每日LED白光光照12 h和24 h三组处理,低温贮藏40 d,每10天测定果实外观品质及生理生化指标,结合主成分分析对进行综合评价。结果 LED光照处理可延缓维生素C、多酚和花色苷含量的下降并维持较高的过氧化物酶（Peroxidase,POD）和超氧化物歧化酶（Superoxide Dismutase,SOD）活性;抑制脂氧合酶（Lipoxygenase,LOX）活性上升,降低膜脂过氧化产物MDA积累;但长时间光照条件下果实硬度下降加快,果实软化不完全由LOX调控。主成分分析结果显示,两个主成分累计贡献率90.85%,可滴定酸、多酚、花色苷和可溶性固形物是反映蓝莓低温贮藏品质差异的核心指标,综合品质得分24 h连续光照组最优,12 h间歇光照组贮藏表现趋于其他两组之间。结论连续24 h LED光照更有利于保持果实营养成分和色泽品质;每日12 h LED光照处理的综合表现介于避光和连续24 h光照处理之间。在实际生产中,可根据贮藏目标和品质需求选择适宜光照时长,以兼顾营养保持与硬度维持。

Abstract

The work aims to investigate the effects of different LED lighting durations on the quality and physiological metabolism of postharvest "powderblue" blueberries stored at 1 °C low-temperature environment and improve the theoretical basis for green postharvest preservation technology for blueberries. With 8-ripe "powderblue" blueberries from Majiang, Guizhou as the test material, three groups were set for full storage period with light protection (0 h), daily LED white light exposure for 12 h and 24 h, low-temperature storage for 40 days, and fruit appearance quality and physiological and biochemical indicators were measured every 10 days, combined with principal component analysis for comprehensive evaluation. LED light treatment delayed the decline of vitamin C, polyphenols, and anthocyanins while maintaining high peroxidase (POD) and superoxide dismutase (SOD) activities, inhibiting the increase in lipoxygenase (LOX) activity and reducing the accumulation of membrane lipid peroxidation products (MDA). However, under prolonged light conditions, fruit hardness decreased rapidly, and fruit softening was not fully regulated by LOX. Principal component analysis showed a cumulative contribution rate of 90.85% for the two principal components. Titratable acids, polyphenols, anthocyanins, and soluble solids were core indicators reflecting differences in blueberry low-temperature storage quality. Among all experimental treatments, the 24-hour continuous LED light treatment group attained the highest comprehensive quality score, while the 12-hour intermittent light group tended to be between the other two groups. Continuous 24 hours of LED lighting is more beneficial for preserving fruit nutrients and color quality. The overall performance of daily 12 hours of LED light treatment falls between light protection and continuous 24 hours of light treatment. In actual production, the appropriate lighting duration can be selected based on storage goals and quality requirements to balance nutritional retention and hardness.

导出引用

袁鑫宏, 吉宁, 刘帮迪, 王瑞, 李翔, 姜远飞. 不同LED光照时长对采后蓝莓果实低温贮藏品质的影响[J]. 包装工程. 2026, 47(19): 76-84 https://doi.org/10.19554/j.cnki.1001-3563.2026.19.008

YUAN Xinhong, JI Ning, LIU Bangdi, WANG Rui, LI Xiang, JIANG Yuanfei. Effects of Different LED Lighting Durations on the Quality of Postharvest Blueberry Fruit during Low-temperature Storage[J]. Packaging Engineering. 2026, 47(19): 76-84 https://doi.org/10.19554/j.cnki.1001-3563.2026.19.008

中图分类号： TS255.3 TS255.36 TB34

参考文献

[1] HE Y, YANG J, ZHANG S et al. Blueberry Consumption Enhances Vascular Function but Not Cognitive Abilities in Healthy Individuals: A Systematic Review and Meta-Analysis[J]. Nutrition Research (New York, N. Y.), 2026, 149: 162-177.
[2] LOPES T, SILVA P A, VICENTE A A et al. A Comprehensive Overview of Strategies to Improve Blueberry Fruit Quality[J]. Frontiers in Plant Science, 2026, 17: 1833867.
[3] HUANG X, WU Y, ZHANG S et al. Decoding Blueberry (Vaccinium spp.) Anthocyanins: Biosynthesis, Metabolism, and Molecular Regulation[J]. Food Bioscience, 2026, 82: 109225.
[4] 孙玉玉, 张鑫, 宋烨, 等. 浆果保鲜技术研究进展[J]. 中国果菜, 2025, 45(04): 7-12.
SUN Y Y, ZHANG X, SONG Y et al. Research Progress on Berry Preservation Technology[J]. China Fruit and Vegetable, 2025, 45(04): 7-12.
[5] 禾本. 全球:蓝莓出口强劲增长[J]. 中国果业信息, 2024, 41(11): 53-54.
HE B.Global: Blueberry Exports Grow Strongly[J]. China Fruit Industry Information, 2024, 41(11): 53-54.
[6] 徐竞成, 周洪. 采前处理对番茄采后保鲜效果影响的研究进展[J]. 中国瓜菜, 2024, 37(07): 8-19.
XU J C, ZHOU H.Research Progress on the Impact of Pre-Harvest Treatment on Post-Harvest Freshness Preservation of Tomatoes[J]. China Melons and Vegetables, 2024, 37(07): 8-19.
[7] BOBUR T, FAISAL M, LI R et al. Integrated Oxidative Stress, Cell Wall Modification, and Transcriptomic Responses Associated with Postharvest Quality Deterioration in ‘Sapphire’ Blueberry[J]. Horticulturae, 2026, 12(5): 586.
[8] DÍAZ P L, MONDACA L R, CHAR Cet al. Editorial: New Developments in Low-Temperature Food Preservation Technologies: Safety, Sustainability, Modeling and Emerging Issues[J]. Frontiers in Food Science and Technology, 2026, 6: 1848714.
[9] SACHIN J A, D R S, SANIKOMMU R R V et al. Passive Modified Atmospheric Approach Using Polypropylene Film Prolongs the Storage Life of Guava Fruits Under Low-Temperature Conditions[J]. Applied Fruit Science, 2025, 67(3): 133.
[10] BARRIGA A L, VICTORIA C, ROMINA R et al. Postharvest Shelf Life Extension of Minimally Processed Kale at Ambient and Refrigerated Storage by Use of Modified Atmosphere[J]. Food Science and Technology International = Ciencia y Tecnología de los Alimentos Internacional, 2023, 30(8): 10820132231195379-10820132231195379.
[11] Guerrero T D J, Álvarez D M, Herranz B, et al. Effect of Short-Term High-CO2 Treatments on the Quality of Highbush and Rabbiteye Blueberries During Cold Storage[J]. Plants, 2024, 13(23): 3398-3398.
[12] Brian F, Iuliia K, Matteo A, et al.Ester content of blueberry fruit can be ruled by tailored controlled atmosphere storage management[J]. Postharvest Biology and Technology, 2025, 222: 113355-113355.
[13] Takano Y, Hojo D, Sato K, et al.Long-Term Blueberry Storage by Ozonation or UV Irradiation Using Excimer Lamp[J]. AgriEngineering, 2025, 7(8): 269.
[14] ANKUSH N G, ADITI B, N N G et al. Comparative Study on Effect of Pomegranate Peel Powder as Natural Preservative and Chemical Preservatives on Quality and Shelf Life of Muffins[J]. Scientific Reports, 2024, 14(1): 10307.
[15] TONG J, ZHU X, CHEN X et al. Trans-2-Hexenal-Loaded Gelatin/Dialdehyde Starch/Nanocellulose Cushioning Aerogel: Synergistic Postharvest Preservation of Chinese Bayberry with 1-MCP[J]. Food Research International, 2026, 230: 118612.
[16] THAKUR P, DHIMAN A, KUMAR S et al. 1-Methylcyclopropene for Quality Preservation of Apple (Malus domestica): A Complete Paradigm on Application Stage, Physiological Effects, and Induction of Ripening in Integration with Other Approaches[J]. Journal of Plant Growth Regulation, 2025, 45(1): 1-33.
[17] DEY P, KARMAKAR R, BHATTACHARJEE S et al. Use of Waste Banana Stem for the Synthesis of Carboxymethyl Cellulose-Based Coating Formulation for Preservation of Tomatoes[J]. Chemistry & Biodiversity, 2026, 23(6): e03783.
[18] XIE C, WANG Y, YANG D et al. Polysaccharide-Based Edible Film/Coating Incorporated with Nano-Antimicrobial Agent for Improving Quality of Fruits and Vegetables: A Review[J]. Food Reviews International, 2026, 42(3): 1624-1656.
[19] MORENO I M.A Review of Edible Coatings for Fruits and Vegetables: Biopolymeric Bases, Application Strategies, Regulatory Challenges, and Future Research Gaps[J]. International Journal of Biological Macromolecules, 2025, 335(P1): 149260.
[20] MAO B, NIU M, LIU H et al. Effect of LED Lighting Regime on Quality of Pak Choi (Brassica rapa subsp. chinensis) During Cold Storage[J]. Foods, 2026, 15(10): 1669.
[21] ESUA J O, WONG J, ZOU L et al. Evaluation of a 405 nm LED Illumination-Complemented Refrigeration System for Leafy Greens Preservation: Phytopathogens Inactivation, Quality, and Metabolite Regulation[J]. Food Control, 2026, 190: 112351.
[22] SHENG L, YANG X, LI L et al. Photo-Storing Dual-Modal Antimicrobial Packaging Enabled by Visible-Light Photocatalysis for Energy-Efficient Food Preservation[J]. Chemical Engineering Journal, 2026, 536: 175903.
[23] GOODMAN A E, ANDERSON O N, TONG S B C. Light, Temperature, and Floral Preservative Effects on Postharvest Longevity of Perennial Flax (Linum spp.) Cut Flowers[J]. The Journal of Horticultural Science and Biotechnology, 2026, 101(1): 167-184.
[24] KI J W, CHOI S W, ZHOU W et al. Antifungal Effect of Riboflavin Combined with 405 nm Light-Emitting Diode Illumination on Rhizopus stolonifer and Application for Tomato Preservation[J]. Postharvest Biology and Technology, 2026, 231: 113886.
[25] 黄乾龙, 李贤勇, 欧阳杰, 等. 高温胁迫对抽穗扬花期水稻丙二醛含量和抗氧化酶活性的影响[J]. 杂交水稻, 2025, 40(01): 21-26.
HUANG Q L, LI X Y, OU Y J, et al.Effects of High-Temperature Stress on Malondialdehyde Content and Antioxidant Enzyme Activity in Rice During the Heading and Flowering Stages[J]. Hybrid Rice, 2025, 40(01): 21-26.
[26] 周讯, 周慧娟, 黄灵湘, 等. 不同成熟度黄桃非冷害温度下耐贮性及风味差异性分析[J]. 食品与机械, 2025, 41(03): 116-125.
ZHOU X, ZHOU H J, HUANG L X, et al.Analysis of Storage Resistance and Flavor Differences of Yellow Peaches at Different Maturity Levels Under Non-Cold Damage Temperatures[J]. Food and Machinery, 2025, 41(03): 116-125.
[27] 吉宁, 高琪, 杨通丽, 等. 基于主成分分析不同臭氧浓度处理对带壳花生储藏品质的影响[J]. 包装工程, 2025, 46(21): 145-156.
JI N, GAO Q, YANG T L, et al.Impact of Different Ozone Concentration Treatments on the Storage Quality of Shelled Peanuts Based on Principal Component Analysis[J]. Packaging Engineering, 2025, 46(21): 145-156.
[28] 肖宏辉, 邓浩, 李春霖, 等. 基于高光谱成像技术的橙子可溶性固形物和可滴定酸含量无损预测研究[J]. 核农学报, 2025, 39(05): 1012-1020.
XIAO H H, DENG H, LI C L, et al.Non-Destructive Prediction of Soluble Solids and Titratable Acid Content in Oranges Based on Hyperspectral Imaging Technology[J]. Journal of Nuclear Agriculture Sciences, 2025, 39(05): 1012-1020.
[29] 李洋, 陈隆蛟, 郑梓仪, 等. 冷冻状态改变对冻藏蓝莓品质的影响[J]. 食品科学, 2025, 46(06): 226-235.
LI Y, CHEN L J, ZHENG Z Y, et al.Effects of Frozen State Changes on the Quality of Frozen Blueberries[J]. Food Science, 2025, 46(06): 226-235.
[30] PODLOUCKÁ P, POLIŠENSKÁ I, JIRSA O. Effect of the Extraction Solvent and Method on the Determination of the Total Polyphenol Content in Different Common Buckwheat (Fagopyrum esculentum Moench) Varieties[J]. Food Nutrition Research, 2025, 69.
[31] 田国振, 才佳卉, 方慧欣, 等. γ- 氨基丁酸介导草莓抗氧化活性及花色苷积累[J]. 食品研究与开发, 2024(12): 20-30.
TIAN G Z, CAI J H, FANG H X, et al.Gamma-Aminobutyric Acid Mediates Antioxidant Activity and Anthocyanin Accumulation in Strawberries[J/OL]. Food Research and Development, 2024(12): 20-30.
[32] RUIZ A E F, JÁCOME O F J, CELI Det al. Effect of Bottle Storage on the Color, Chemical Composition, Antioxidant Activity, and Physicochemical Parameters of Wild Andean Blueberry (Mortiño) Wine[J]. LWT-Food Science and Technology, 2024, 214: 117105.
[33] HE S, YU J, YANG N et al. Non-Destructive Prediction of Strawberry Soluble Solids Content Using Hyperspectral Imaging and Deeplearning Model[J]. Journal of Food Measurement and Characterization, 2026, 20(5): 1-15.
[34] VERMA K, NEMA K P, BADGUJAR C P, et al.Vitamin C in Fruits and Vegetables: Stability, Processing Effects, Analytical Detection, Nutrient Interactions, Bioavailability, and Health Implications[J]. Food Chemistry, 2026, 505: 148058.
[35] 汪铮, 陈刚, 牛振华, 等. 功能性果蔬汁总抗氧化效能及关键抗氧化成分分析[J]. 食品研究与开发, 2026, 47(3): 123-133.
WANG Z, CHEN G, NIU Z H, et al.Analysis of Total Antioxidant Efficacy and Key Antioxidant Components of Functional Fruit and Vegetable Juices[J]. Food Research and Development, 2026, 47(3): 123-133.
[36] YUAN X, ZHU Z, WANG S et al. What Are the Primary Roles of Peroxidases in Enzymatic Browning of Fresh-Cut Fruits and Vegetables, Browning Promoters or ROS Scavengers?[J]. Frontiers in Nutrition, 2026, 13: 1859645.
[37] 李宽莹, 苏万亿, 潘艳花, 等. 光环境调控对设施蓝莓生长发育影响的研究进展[J]. 北方园艺, 2025(12): 45-70.
LI K Y, SU W Y, PAN Y H, et al.Research Progress on the Effects of Light Environment Regulation on the Growth and Development of Facility Blueberries[J/OL]. Northern Horticulture, 2025(12): 45-70.
[38] LI J, ZHANG Z, WU Y et al. Antifungal Mechanisms and Preservation Applications of LED Technology Against Postharvest Spoilage Fungi in Blueberries[J]. Postharvest Biology and Technology, 2026, 234: 114128.
[39] YU X, ZHANG Z, ZOU Y et al. Intermittent LED Regimes Enhance Microbial Safety and Quality of Postharvest Blueberries During Cold Storage[J]. Food and Bioprocess Technology, 2025, 19(1): 6-16.