Effects of light on respiratory metabolism of isolated fruits and vegetables after harvest
The respiratory intensity of fruits and vegetables is affected by many factors such as temperature and gas. It is generally believed that the light intensity has a significant effect on the respiratory metabolism of preharvest fruits and vegetables, but it is still unclear whether it affects the respiratory metabolism of isolated fruits and vegetables after harvest. This experiment compares the changes in respiratory intensity in dark and light conditions between tomato (red), asparagus (green), broccoli (green) and broccoli (white). The results show that the appearance of the color of the tomato is red and The green asparagus and broccoli have different degrees of respiratory intensity after being exposed to light at the same temperature. This suggests that moderate light can reduce the respiratory intensity of these isolated vegetables and delay the respiratory metabolism. This is related to Guo Zhiyi et al. The results of the study on the change of respiration intensity of asparagus in different light conditions are consistent. However, the white broccoli was not affected by the light intensity. At 15°C and 8°C, the respiratory intensity did not decrease significantly after light irradiation, and the respiratory intensity also increased slightly after light irradiation at 0°C. The light intensity can be measured by a light quantum recorder.
The effect of light on the respiration intensity of some isolated fruits and vegetables is also related to the storage temperature. The red tomato and the green asparagus have a significant decrease in respiratory intensity after light exposure at higher temperatures, and under the conditions of near optimal storage temperature, light The decrease in the post-respiratory intensity was small, indicating that the change in the respiratory intensity caused by light at low temperatures was also affected by the temperature. Because the temperature can affect the enzyme activity in the plant, it also affects the physiological role of the plant. Under normal circumstances, an enzyme can only perform normal and rapid reactions at its own temperature. If it exceeds or falls below its optimal temperature, the enzyme's effect will be greatly reduced. As for the temperature measurement, we can use the temperature and humidity self-recording instrument. The temperature and humidity self-recording apparatus is also called a self-reporting temperature and humidity meter and is one of many recorders capable of simultaneously recording temperature and humidity. Proper illumination can reduce the respiratory intensity of isolated vegetables, which has important practical significance for the storage and transportation of fruits and vegetables.
Stereo Light Curing Molding - Sla
STEREO LIGHT CURING MOLDING - SLA
It mainly uses photosensitive resin as a raw material, and utilizes the characteristic that liquid photosensitive resin will cure quickly under ultraviolet laser beam irradiation. The photosensitive resin is generally liquid, and it immediately initiates a polymerization reaction and completes curing when irradiated with a certain wavelength of ultraviolet light (250 nm to 400 nm). SLA focuses on the surface of the light-curing material by focusing ultraviolet light of a specific wavelength and intensity to solidify it sequentially from point to line and from line to surface, thereby completing the drawing of a layered cross-section.
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