The aim of this study was to evaluate the effect of white, red, green, yellow, blue and purple LED lights on visual and nutraceutical quality of broccoli florets during storage at 20 °C for 5 days. The results showed that purple LED light exhibited the best effect on reducing yellowing and retaining chlorophyll via down-regulating expression of genes related to chlorophyll degradation, including BoSGR, BoPAO, BoNYC1 and BoRCCR. On the other hand, yellow, blue and purple LED light increased contents of total phenolic and carotenoids compared to darkness. The highest glucoraphanin content was recorded in purple LED light treated broccoli florets, which was supported by the enhanced expression levels of genes related to glucoraphanin biosynthesis. Meanwhile, purple LED light promoted myrosinase activity and its expression, and reduced ESP expression; thus enhanced sulforaphane formation. In conclusion, among all LED lights, purple LED light showed a significant positive effect considering all estimated indicators and would be useful to maintain and improve the quality of broccoli during storage at 20 °C.

本研究的目的是评估白色、红色、绿色、黄色、蓝色和紫色 LED 灯在 20 °C 下储存 5 天期间对西兰花小花的视觉和营养品质的影响。结果表明，紫色LED灯通过下调与叶绿素降解相关的基因表达，包括BoSGR、BoPAO、BoNYC1和BoRCCR ，在减少黄化和保留叶绿素方面表现出最佳效果。. 另一方面，与黑暗相比，黄色、蓝色和紫色 LED 灯增加了总酚类和类胡萝卜素的含量。在紫色 LED 光处理的西兰花小花中记录了最高的萝卜硫苷含量，这得到了与萝卜硫素生物合成相关的基因表达水平增强的支持。同时，紫色LED灯促进黑芥子酶活性及其表达，降低ESP表达；从而增强萝卜硫素的形成。总之，在所有 LED 灯中，考虑到所有估计指标，紫色 LED 灯显示出显着的积极影响，并且有助于在 20 °C 下储存期间保持和提高西兰花的质量。