Effect of LED Light Quality on Postharvest Lettuce Based on Taguchi Method
HOU Yiman
WEN Shangsheng
CAI Mingxing
JIN Xiaolin
ZUO Xin
Abstract：Existing research shows that it is beneficial to alleviate the degradation of the postharvest vegetables' chlorophyll by using LED red and blue light to process these vegetables, therefore extending their freshness effect. Different vegetables need different red-blue light quality ratio. Processing cycle and illumination intensity will also affect preservation effect of postharvest vegetables. We adopt the Taguchi method to design the experiment to research these factors' influence on the vegetable's quality which we mentioned above,at the same time using ANOVA theory to analyze the influence degree of factors on the quality. We find out that the key factors is the light quality. Experiments were further designed, which set five different light quality such as red(R),blue (B),red&blue(R:B=6:1, R:B=7:2, R:B=2:1) to treat the lettuce. It is found that the best light quality is red&blue(R:B=7:2, R:B=2:1).
Keywords：plant lightinglight qualitylettuceTaguchiANOVA
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 60-64 )