J4 ›› 2009, Vol. 23 ›› Issue (5): 875-878.DOI: 10.11869/hnxb.2009.05.0875

• 论文 • Previous Articles     Next Articles

  

  1. College of Horticulture, Shanxi Agricultural University, Shanxi Taigu 030801
  • Received:2009-12-31 Revised:2009-12-31 Online:2009-10-20 Published:2010-01-06

不同供硼水平对番茄产量及风味品质的影响?

  

  1. 山西农业大学园艺学院,山西 太谷 030801
  • 通讯作者: 李远新(1964-),男,辽宁辽阳人,博士,高级研究员,研究方向为设施蔬菜栽培及生理。

Abstract:

Using “Zhong Za No.101” as the material, the yield and the index related to flavor quality was investigated under different B application. The results showed that both lack and overplus of B could decrease the chlorophyll content, the SOD activity and the POD activity and increase leaf MDA content and decrease the yield. The sugar-acid ratio and vitamin C content in the fruit treated by lack and overplus of B was lower than the normal treatment. Moreover the content of the lycopene, total phenolics and total flavonoid in the fruit were also decreased. In addition, the types of the aroma compounds were changed. These results indicated that proper B was the guarantee of high yield and quality of the tomato.

Key words: Solanum lycopersicum, B, yield, quality, active matter, volatile aroma compounds

摘要:

以番茄品种“中杂101号”为试验材料,研究了不同供硼水平对番茄产量和果实风味品质相关指标的影响。结果表明,无论缺硼还是多硼处理,番茄叶片叶绿素含量、POD和SOD活性都显著低于正常硼处理;而MDA含量高于正常处理,产量下降。品质方面,缺硼和多硼处理果实的酸度增加,甜度和Vc含量降低;果实中的活性物质番茄红素、总酚和总黄酮含量下降,果实的芳香物质种类也发生了变化。说明适宜浓度的硼是番茄高产、高质的必要条件。

关键词: 番茄, 硼, 产量, 品质, 活性物质, 芳香成分