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



  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。


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



关键词: 番茄, 硼, 产量, 品质, 活性物质, 芳香成分