在设施温室条件下，水培盆栽3 种叶色生菜，探究UV-B、UV-A 辐射对不同叶色生菜光谱吸收特性、生长和品质的影响。结果表明，不同UV 处理及对照下的3 种叶色生菜光合色素吸光曲线基本一致，330~500 nm 和640~690 nm 两个光谱区为峰值区域，吸光度较大且变化剧烈，在500~640 nm 和690~800 nm 两个光谱区吸光度很小且变化幅度小。绿叶生菜在不同UV 辐射下与对照无显著差异，红叶生菜在UV 照射下叶绿素a 和总光合色素含量显著提高，但紫叶生菜仅在UV-B 照射下比对照显著增加。绿叶生菜经UV 辐射处理后，地上部分鲜重显著降低，紫叶生菜相反。红叶生菜地上部分鲜重在不同UV 辐射处理下无显著差异。3 种生菜地上部分干重随UV 辐射处理变化规律相似，经UV 辐射处理后，地上部干重均显著降低。UV 辐射处理显著降低了绿叶生菜总酚含量，但对紫叶生菜无显著影响，红叶生菜仅在UV-B 处理下总酚含量显著提高。绿叶生菜在UV 辐射处理下，类黄酮含量比对照显著降低，而红叶生菜和紫叶生菜无显著差异。经UV 辐射处理的绿叶生菜花青素含量与对照无显著差异，红叶生菜和紫叶生菜则在UV-B 辐射处理下有显著提高。UV 辐射处理显著提高了绿叶生菜可溶性糖含量，紫叶生菜仅在UV-A照射下可溶性糖含量显著提高，而红叶生菜经UV 辐射处理后可溶性糖含量显著降低。
The lettuces of red, purple and green leaves were planted with hydroponics, and the influences of UV radiation on the spectral absorbance, growth and nutritional quality of the lettuces were studied. The results showed that for the three leaf-color lettuce cultivars under UV radiation and blank control, the photosynthetic pigments spectral absorbance values were high and changed drastically in the spectrum of 330-500 nm and 640-690 nm, and were low and changed smoothly in the spectrum of 500-640 nm and 690-800 nm. For the contents of chlorophylla and total photosynthetic pigment, the green lettuce under UV radiation was not remarkably different from the reference, in contrast, the red lettuce increased significantly, but the purple lettuce increased notably only under UV-B radiation. The treatment of UV radiation significantly decreased the shoot fresh weight of the green lettuce, while remarkably reduced that of the purple lettuce, but didn't make that of the red lettuce notably different. The shoot dry weights of the three leaf-color lettuces were lowered greatly under UV radiation. The concentration of phenol for the green lettuce lessened distinctly under UV radiation, but it didn't differ greatly for the purple lettuce. The concentration of phenol for the red lettuce increased remarkably only under UV-B. The treatment of UV radiation significantly reduced the concentration of flavonoid for the green lettuce, but didn't change those of the red and purple lettuces greatly. However, the treatment didn't change the concentration of anthocyanin for the green lettuce, but enhanced those of the red and purple lettuces greatly. The concentration of soluble sugar for the green lettuce increased notably under UV radiation, and that of the red lettuce was the contrary. But the concentration of soluble sugar for the purple lettuce enhanced greatly only under UV-A radiation.
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