| 摘要: | 芫荽(Coriandrum sativum)是一種常見的食用調味性植物，目前發現具有降低血糖、降血脂、具有抗氧化與抗菌等功效，功效源自於植物本身富含多種抗氧化物質和揮發性香氣植化素，包含類胡蘿蔔素、花青素、類黃酮、多酚、維生素C等植物化學物質，是一種易於取得並值得研究的高價值作物。發光二極管(Light-emitting diode, LED)具有光能轉換率高、輻射熱輸出低等優點，而不同的光質已發現會影響作物的生理反應和代謝產物，因此可以採用溫室或植物工廠之模式來調控這些生長條件，以便提高作物的生產及利用價值。本研究在固定藍綠光強度(40 µmol m-2 s-1)下，補充不同強度之紅光，探討芫荽品種RV-164植株生長於紅光增強環境的反應，結果顯示芫荽於160 µmol m-2 s-1的高紅光強度下，在葉面積和地上部鮮重有最大的增加，分別為26.79公分平方和36.3公克，但同時也會抑制芫荽葉綠素a和花青素的累積。另一方面，在40 µmol m-2 s-1的低紅光強度處理下，芫荽植株的葉綠素、類胡蘿蔔素、類黃酮、花青素含量皆可達最高，而三種不同紅光光質處理下的芫荽，多酚含量則沒有顯著的影響。利用氣相層析法分析不同光質處理的芫荽的揮發性化學成份，並比較其成分含量的差異，發現以不同紅光處裡的芫荽，其中所含以癸醛(Decanal)含量最高，壬烷(Nonane)的面積隨著紅光增加而逐漸減少，顯示給予芫荽更多的紅光將會在一定程度下減少壬烷的產量，從而造成氣味的改變。而以不同藍光處裡的芫荽，在3-甲基丁醛(3-Methylbutanal)、2-甲基丁醛(2-Methylbutanal)、辛醛(Octanal)、壬醛(Nonanal)、葵醛(Decanal)皆有顯著差異，顯示藍光會影響芫荽植物的醛類合成。本研究為將來利用人工光源調控芫荽香氣及特定化學物質，提供有價值的數值結果。
Coriander (Coriandrum sativum) is a common edible seasoning plant. It has been found to have nutraceutical functions of lowering blood sugar, lowering blood lipids, antioxidant and antibacterial, since it contains carotenoids, anthocyanins, flavonoids, polyphenols, vitamin C and other phytochemicals, is a high-value crop that is easy to obtain and worthy of research. Light-emitting diodes (LEDs) have the advantages of high light energy conversion rate and low radiant heat output, and different light qualities, which have been found to affect the physiological reactions and metabolites of crops, so they can be used in the way via greenhouse or plant factory to regulate growing conditions in order to enhance the production and utilizing value of crops. In this study, under a fixed blue-green light intensity (40 µmol m-2s-1), supplemented with different intensities of red light, the response of coriander cultivar RV-164 plants grown in a red light-enhanced environment was investigated. Under the high red light intensity of 160 µmol m-2s-1, the leaf area and shoot fresh weight had the greatest increase, which were 26.79 cm2 and 36.3 g, respectively; however, it also inhibited the accumulation of chlorophyll a and anthocyanin in coriander. On the other hand, under the low red light intensity treatment of 40 µmol m-2s-1, the contents of chlorophyll, carotenoids, flavonoids, and anthocyanins in coriander plants all reached the highest levels, while the three different red light quality treatments of coriander, the polyphenolics content was not significantly affected. The volatile chemical constituents of coriander treated with different light qualities were analyzed by gas chromatography (GC), and the different components in the content were compared. It was found that the coriander in different red light treatments contained the highest content of Decanal, and the area of Nonane gradually decreased with the increase of red light, indicating that giving coriander more supplement of red light would reduce the production of nonane to a certain extent, resulting in the change of odor. The contents of coriander after different blue light treatments was found significantly different in 3-Methylbutanal, 2-Methylbutanal, Octanal, Nonanal, Decanal, indicating that blue light affects the aldehydes synthesis of coriander plants. This study provides valuable numerical results for the future use of artificial light sources to modulate the aroma and specific chemicals in coriander. |
