针对鲜切生菜在货架陈列期失水萎蔫和黄化的问题，开展LED光照处理对其品质和风味影响的研究。研究在4 ℃货架陈列期间，将鲜切生菜分别使用白光、蓝光、绿光和红光LED光源处理和避光处理5 d，以白光处理样品作为CK组，比较样品失重率、可溶性固形物含量、叶绿素含量、气味和褐变度等指标。结果发现使用红光处理波长为620~650 nm，光谱纯度为77.91%，照度强度为（385.2±45.4）Lux 5 d，鲜切生菜的失重率仅为8.89%，比CK处理组降低了38.3%；红光处理减缓鲜切生菜叶片中叶绿素降解，其叶绿素含量显著高于蓝光和绿光处理组；红光处理提高了鲜切生菜的氧自由基吸收能力（ORAC）值，比CK组提高了24.8%；电子鼻对比发现红光处理组的风味与CK组没有显著性影响。因此，红光处理有利于减缓鲜切生菜失水萎蔫和黄化，维持其原有品质和风味。

The effect of LED light treatments on qualities of fresh-cut lettuce was evaluated to inhibit their wilting and yellowing. The white, blue, green, and red LED light treatments and no light treatment were used to irradiate the fresh-cut lettuce for 5 days during the shelf display at 4 ℃. The weight loss, soluble solid content, chlorophyll content, aroma, and browning degrees were compared with the white light treatment as the control. The red LED light with the maximum emissions of 620~650 nm, purity of 77.91%, and intensity of (385.2±45.4) Lux effectively retarded the quality deterioration of the fresh-cut lettuce. After the treatment for 5 d, the weight loss of the red light treatment was 8.89 %, which was lower than that of the control (38.3%). The red light treatment maintained the chlorophyll content of lettuce, being significantly higher than that of the blue and green light treatments. The red light treatment raised the oxygen radical absorbance capacity value for 24.8 % comparing with that of the control; the electric nose analysis showed that no significant difference between the red light treatment and the control. Hence, the red light treatment was beneficial to maintain the original quality and aroma of fresh-cut lettuce.

国家重点研发计划项目（2016YFD0400302-5）；现代农业产业技术体系资助（CARS-25）；北京市自然科学基金资助项目（6172013）；果蔬农产品保鲜与加工北京市重点实验室资助项目（Z141105004414037）