光质与亚硒酸钠复合处理对芥菜芽苗菜生长和品质的影响

doi:10.3864/j.issn.0578-1752.2026.17.011

摘要/Abstract

摘要：

【目的】明确光质与亚硒酸钠复合处理对芥菜芽苗菜生长和品质的影响，为芥菜芽苗菜设施栽培中的光环境优化与品质提升提供理论基础和技术支撑。【方法】以芥菜芽苗菜为研究对象，设置不同光质（白光、红光、蓝光）单独及与亚硒酸钠复合处理，探究其对芥菜芽苗菜形态建成、光合特性、抗氧化能力和次生代谢产物积累等关键品质指标的影响，并结合转录组分析揭示其调控机制。【结果】与白光相比，红光处理的芥菜芽苗菜的可食鲜重、株高和可溶性糖含量分别显著提高1.19、1.07和1.06倍。蓝光则通过上调光合色素相关基因chlE、por、crtISO、crtZ等表达，促进光合色素积累，其总叶绿素和总类胡萝卜素含量分别是白光和红光的1.09、1.08倍和1.10、1.04倍；蓝光还通过上调苯丙烷生物合成相关基因PAL、C4H、4CL、CCR、COMT、POD等表达，促进芥菜芽苗菜类黄酮和总酚积累，分别是白光和红光的1.20、1.44倍和1.05、1.10倍。此外，与白光和红光相比，蓝光处理的总芥子油苷含量显著提高1.28和1.23倍。与白光和蓝光相比，白光、蓝光与亚硒酸钠协同可进一步促进总叶绿素和总类胡萝卜素积累，其含量分别显著提高1.15、1.15倍和1.07、1.07倍。与蓝光相比，蓝光与亚硒酸钠协同可通过调控碳氮代谢过程，促进可溶性糖和可溶性蛋白的积累，分别显著提高1.07和1.08倍；蓝光与亚硒酸钠的协同互作也可强化其抗氧化能力，其抗坏血酸、类黄酮、总酚含量分别是蓝光处理的1.13、1.16和1.05倍。PCA分析显示，PC1、PC2方差贡献率依次为66.1%、14.0%，红光与亚硒酸钠复合处理与株高、鲜重、可溶性糖关联紧密，蓝光与总芥子油苷关联紧密，蓝光与亚硒酸钠复合处理与总叶绿素、总类胡萝卜素、抗坏血酸、酚类物质关联紧密。相关性分析显示，可溶性蛋白与类黄酮、总酚、总叶绿素、总类胡萝卜素呈显著正相关。【结论】光质与亚硒酸钠对芥菜芽苗菜的营养品质具有显著调控和协同互作效应，尤其是蓝光与亚硒酸钠协同可全方位促进芥菜芽苗菜的光合色素、抗氧化活性和次生代谢物质的积累。

关键词: 芥菜芽苗菜, 光质, 亚硒酸钠, 生长, 品质

Abstract:

【Objective】The effects of combined treatment of light quality and sodium selenite on the growth and quality of mustard sprouts were clarified, which provided a theoretical basis and technical support for the optimization of light environment and quality improvement in facility cultivation of mustard sprouts.【Method】This study focused on mustard sprouts, investigating the impacts of different light qualities (white light, red light, blue light) alone and in combination with sodium selenite on key quality indicators such as morphogenesis, photosynthetic characteristics, antioxidant capacity, and accumulation of secondary metabolites, and combined with transcriptome analysis to reveal its regulatory mechanism.【Result】Compared with white light, red light treatment significantly increased the edible fresh weight, plant height, and soluble sugar content of mustard sprouts by 1.19-, 1.07-, and 1.06-fold, respectively. Blue light promoted photosynthetic pigment accumulation by upregulating the expression of photosynthetic pigment-related genes (chlE, por, crtISO, crtZ). The content of total chlorophylls and total carotenoids under blue light were 1.09- and 1.08-fold higher than those under white light, and 1.10- and 1.04-fold higher than those under red light, respectively. Additionally, blue light enhanced the accumulation of flavonoids and total phenolics in mustard sprouts by upregulating the genes involved in phenylpropanoid biosynthesis (PAL, C4H, 4CL, CCR, COMT, POD), with their content increasing by 1.20- and 1.44-fold relative to white light, and by 1.05- and 1.10-fold relative to red light, respectively. Furthermore, blue light treatment significantly increased total glucosinolates content by 1.28-fold and 1.23-fold compared with white light and red light treatments, respectively. The combination of white or blue light with sodium selenite further promoted the accumulation of total chlorophylls and total carotenoids, with the respective content significantly increased by 1.15- and 1.15-fold, and 1.07- and 1.07-fold. The synergistic interaction between blue light and sodium selenite regulated carbon and nitrogen metabolism to facilitate the accumulation of soluble sugar and soluble protein, whose content were significantly enhanced by 1.07-fold and 1.08-fold, respectively. This synergistic effect also improved the antioxidant capacity of mustard sprouts, with the content of ascorbic acid, flavonoids, and total phenolics being 1.13-, 1.16-, and 1.05-fold higher than those under single blue light treatment. Principal component analysis (PCA) showed that PC1 and PC2 accounted for 66.1% and 14.0% of the total variance, respectively. The combined treatment of red light and sodium selenite was strongly correlated with plant height, edible fresh weight, and soluble sugar content; single blue light treatment was closely associated with total glucosinolates content; and the combined treatment of blue light and sodium selenite exhibited significant positive correlations with total chlorophylls, total carotenoids, ascorbic acid, and phenolic compounds. Correlation analysis further demonstrated that soluble protein content was significantly and positively correlated with flavonoids, total phenolics, total chlorophylls, and total carotenoids.【Conclusion】Light quality and sodium selenite have significant regulation and synergistic interaction effects on the nutritional quality of mustard sprouts. In particular, the synergistic effect of blue light and sodium selenite can promote the photosynthetic pigments, antioxidant activity and secondary metabolites accumulation of mustard sprouts in an all-round way.

Key words: mustard sprouts, light quality, sodium selenite, growth, quality

韩舒羽, 张保才, 余雪娜, 黄志, 唐懿, 李焕秀, 张芬, 黄焕焕, 孙勃. 光质与亚硒酸钠复合处理对芥菜芽苗菜生长和品质的影响[J]. 中国农业科学, 2026, 59(17): 3853-3870.

HAN ShuYu, ZHANG BaoCai, YU XueNa, HUANG Zhi, TANG Yi, LI HuanXiu, ZHANG Fen, HUANG HuanHuan, SUN Bo. Effects of Combined Treatment of Light Quality and Sodium Selenite on Growth and Quality in Mustard Sprouts[J]. Scientia Agricultura Sinica, 2026, 59(17): 3853-3870.

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