Scholarlink

<p>The volatile&#xa0;substances fingerprinting of celery under three different light conditions was established using gas chromatography-ion mobility spectrometry (GC-IMS). Supplementary light intensity was set at 200 µmol m<sup>−2</sup> s<sup>−1</sup> with light durations of 6&#xa0;h d<sup>−1</sup> (T1) and 10&#xa0;h d<sup>−1</sup> (T2), and celery grown under natural light only was used as the control. The results indicated that the highest values of fresh and dry weights were recorded under the T2 treatment. A total of 59 volatile compounds of celery were detected, including olefins, aldehydes, ketones, alcohols, and furans. In addition, flavor differences in celery at different supplementary light duration were revealed, with beta-bourbonene, beta-ocimene-D, alpha-pinene-D, (E)-2-hexen-1-al-D, limonene-D, and beta-myrcene-M as the main contributors to observed differences in VOC profiles. In summary, a longer supplementary light duration resulted in optimal color characteristics, and enhanced flavor profiles, which was a suitable supplementary light strategy for celery cultivation in greenhouses during weak light conditions.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Unraveling the growth and volatile compound profiles of celery under different supplementary light durations via comprehensive evaluation and GC-IMS

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月31日

查看全文
  • Zhengnan Yan,
  • Haokai Wang,
  • Zhixin Li,
  • Jinxiu Song,
  • Fang Ji,
  • Yanjie Yang,
  • Duo Lin

摘要

The volatile substances fingerprinting of celery under three different light conditions was established using gas chromatography-ion mobility spectrometry (GC-IMS). Supplementary light intensity was set at 200 µmol m−2 s−1 with light durations of 6 h d−1 (T1) and 10 h d−1 (T2), and celery grown under natural light only was used as the control. The results indicated that the highest values of fresh and dry weights were recorded under the T2 treatment. A total of 59 volatile compounds of celery were detected, including olefins, aldehydes, ketones, alcohols, and furans. In addition, flavor differences in celery at different supplementary light duration were revealed, with beta-bourbonene, beta-ocimene-D, alpha-pinene-D, (E)-2-hexen-1-al-D, limonene-D, and beta-myrcene-M as the main contributors to observed differences in VOC profiles. In summary, a longer supplementary light duration resulted in optimal color characteristics, and enhanced flavor profiles, which was a suitable supplementary light strategy for celery cultivation in greenhouses during weak light conditions.