氨基酸态氮对番茄产量、品质及风味的影响

Effects of Amino- acid Nitrogen on Yield, Quality and Flavor of Tomato

在温室基质栽培条件下,以不同比例(28.57%和57.14%)的氨基酸态氮分别代替无机营养液里的硝态氮,制成低浓度和高浓度氨基酸营养液。研究了不同浓度氨基酸态氮对番茄产量、品质及风味的影响。结果表明:在营养液总氮含量相同的条件下,低浓度和高浓度氨基酸态氮对番茄的增产效应都与硝态氮相当。低浓度氨基酸态氮提高了番茄可溶性糖含量,高浓度氨基酸态氮降低了番茄Vc的含量,氨基酸态氮一定程度降低了番茄的硝酸盐含量。感官评价结果显示,氨基酸态氮营养液与无机营养液种植的番茄相比,风味没有显著差异。因此,氨基酸可以作为番茄的氮源,但在总氮中的比例不宜超过50%。

Using substrate culture in greenhouse, the effects of high and low concentrations of amino acid nitrogen on the yield, quality and flavor of tomato were studied. The low and high concentration amino acid solution was made by replacing the nitrate in the inorganic nutrient solution with glycine at the rate of 28.57% and 57.14% respectively. The result showed that, when the total nitrogen contents in the three solution were kept at the same level, the low or high concentration amino acid nitrogen had the same effects on increasing the production of tomato as that of nitrate. Compared to nitrate, Low concentration amino acid nitrogen increased soluble carbohydrate content of tomato. High concentration amino acid nitrogen decreased Vc content of tomato. Amino acid nitrogen slightly lowered nitrate content in both the leaves and fruits of tomato. Sensory evaluation indicated that, the flavor of tomato wasn＇t significantly affected by the nitrogen forms. So, amino acid nitrogen could be used as nitrogen source to feed tomato, which the content is better no more than 50% of the total nitrogen content.