基于Taguchi方法的LED光质对生菜保鲜效果的影响

摘要

Existing research shows that it is beneficial to alleviate the degradation of the postharvest vegetables' chlorophyll by using LED red and blue light to process these vegetables, therefore extending their freshness effect. Different vegetables need different red-blue light quality ratio. Processing cycle and illumination intensity will also affect preservation effect of postharvest vegetables. We adopt the Taguchi method to design the experiment to research these factors' influence on the vegetable's quality which we mentioned above,at the same time using ANOVA theory to analyze the influence degree of factors on the quality. We find out that the key factors is the light quality. Experiments were further designed, which set five different light quality such as red(R),blue (B),red&blue(R:B=6:1, R:B=7:2, R:B=2:1) to treat the lettuce. It is found that the best light quality is red&blue(R:B=7:2, R:B=2:1).%LED红蓝光处理采摘后的蔬菜有利于缓解其叶绿素等物质的降解,从而达到延长其保鲜期的效果,但是不同的蔬菜需要的红蓝光质配比不同,并且光处理周期以及照度都会对保鲜效果产生影响.本文利用Taguchi方法对影响生菜保鲜效果的因素进行了实验研究,同时运用ANOVA理论分析出因子对品质的影响程度,进而找出影响保鲜效果的关键因素为光质,进一步设计探究实验,设置红光 (R)、蓝光 (B)、红蓝6:1 (R:B=6:1)、红蓝7:2 (R:B=7:2)、红蓝2:1 (R:B=2:1) 共5组不同光质比的LED光源,找出了适用于室温下生菜贮存的最佳光源光质为红蓝7:2、红蓝2:1.