J4 ›› 2010, Vol. 24 ›› Issue (1): 83-87.DOI: 10.11869/hnxb.2010.01.0083

• 论文 • Previous Articles     Next Articles

THE EFFECTS OF LACKING AND OVERPLUS OF MANGANESE ON THE YIELD AND THE FLAVOR QUALITY OF THE FRUIT IN THE TOMATO

  

  • Received:2009-08-16 Online:2010-02-20 Published:2010-03-22

缺锰和多锰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。Tel:010-51503002
  • 作者简介:侯雷平(1963-),男,山西垣曲人,硕士,副教授,主要从事蔬菜栽培生理方面的研究。Tel:0354-6285901;E-mail: sxndhlp@126.com
  • 基金资助:

    山西省留学回国人员科研资助项目(2007062);山西省农业与社会发展科技攻关计划项目(20090311022)

Abstract:

The effects of lacking and overplus of manganese (Mn) on the yield and the quality of the tomato were researched by designing different concentration of manganese sulfate and determining the yield and the items related to flavor quality under different Mn concentration. The results showed that both lacking and overplus of the Mn could decrease the chlorophyll content and the yield significantly, the chlorophyll content were 57.31% and 61.50% as the control separately, the yield were 58.25% and 68.35%; SOD and POD activity in the leaves were decreased, but the MDA content were increased by 71.07% and 40.71% respectively. In the fruit two treatments made the acid increase 37.4% and 40.1%, soluble substance decrease 17.51% and 13.19%, Vc content decrease 31.94% and 9.45% separately. Moreover the lycopene content decreased by about 34%, the content of total phenolics and total flavonoid decreased by 30%-35%, antioxidative capacity were also been decreased significantly. In addition, the types of the aroma compounds in the fruit treated by 2 treatments were less than the control. These results indicated that suitable manganese is the guarantee of high yield and quality of the tomato.

Key words: tomato, manganese, yield, quality, active matter, volatile aroma compounds

摘要:

通过设置不同的硫酸锰浓度并测定不同供锰水平下番茄的产量及与果实风味品质相关的指标,研究了缺锰和多锰对番茄产量和品质的影响。结果表明,无论缺锰还是多锰处理,番茄叶片叶绿素含量和产量都显著下降,叶绿素含量分别为正常处理的57.31%和61.50%,产量为58.25%和68.35%。叶片POD和SOD活性降低,以缺锰处理较为显著;MDA含量分别高于对照71.07%和40.71%。缺锰和多锰处理导致果实的酸度分别增加37.4%和40.1%,可溶性固型物含量降低17.51%和13.19%,两者均达到显著水平,Vc含量降低31.94%和9.45%;此外,2种处理果实中的活性物质番茄红素含量均下降34%左右,总酚和总黄酮含量下降30%~35%,总抗氧化力也明显降低,而且果实的芳香物质种类也少于正常处理。说明适宜的锰浓度是保证番茄高产、优质的重要因素。

关键词: 番茄, 锰, 产量, 品质, 活性物质, 芳香成分