为研究光照处理对采后蓝莓冷藏期间理化品质的影响，该实验以黑暗处理为对照组，在4 ℃、12 d全光照条件下对蓝莓进行不同波长LED红光（620 nm）、蓝光（460 nm）和白光（450 nm）三种光源处理，每2 d分别取样，分析不同LED光源照射处理对蓝莓贮藏期间外观品质和营养成分指标的影响。结果表明：与黑暗对照组相比，各光照处理均有利于保持果实原有色泽，贮藏12 d后，蓝光处理组蓝莓的硬度最高，可溶性固形物质量分数、可滴定酸含量分别为13.15%和1.27%，花青素含量达到了45.79 mg/g，是对照组的3.48倍；各光照处理组中，LED蓝光能显著抑制丙二醛物质的增加，其含量仅为0.88 μmol/g；且蓝、红光照辐射可显著抑制PPO、POD活性的增加，减少蓝莓果实的褐变程度，其中蓝光效果更加显著（P<0.05）。因此，蓝光处理更有利于保持蓝莓采后贮藏品质和营养价值，延长货架期，同时为蓝莓采后保鲜技术提供理论依据，具备一定的应用潜力。

In order to study the effect of light treatment on the physicochemical quality of postharvest blueberries during cold storage, in this experiment, dark treatment was used as the control group, and blueberries were treated with LED red light (620 nm), blue light (460 nm), and white light (450 nm) under full light conditions at 4 ℃ for 12 d. Samples were taken every 2 d to analyze the effects of different LED light irradiation treatments on the appearance quality and nutrient indexes of blueberries during storage. The results showed that compared with the dark control group, all light treatments were beneficial for maintaining the original color of the fruit, and after 12 days of storage, the blueberries in the blue light treatment group had the highest hardness, with the soluble solids mass fraction and titratable acid content being 13.15% and 1.27%, respectively. The anthocyanin content reached 45.79 mg/g, which was 3.48 times that of the control group; Among the light treatment groups, LED blue light could significantly inhibit the increase of malondialdehyde (content was only 0.88 μmol/g). Moreover, the blue and red light radiation could significantly inhibit the increases of PPO and POD activities and reduce the degree of browning of blueberry fruits, with the effect of blue light being more significant (P<0.05). Therefore, the blue light treatment was more conducive to maintaining the postharvest storage quality and nutritional value of blueberries and prolonging the shelf life, while providing a theoretical basis for postharvest blueberry preservation technology, which has certain application potential.

黑龙江省自然科学基金项目（LH2021C016）