不同温度和光照处理对番茄果实不同部位糖含量的影响

Effect of Temperature and Light on Sugar Content in Different Parts of Tomato

以温室内自然栽培的番茄为对照,在番茄开花结果期应用不同的温度和光照处理,取各处理番茄果实成熟后果实内中果皮、心室隔壁、胶质胎座、果肉分别测定蔗糖、果糖、可溶性糖的最终积累。结果表明,受温度和光照两个因素的叠加影响,番茄果实内不同部位蔗糖、果糖、可溶性糖积累都各不相同,随着温度的升高,番茄果实心室隔壁中蔗糖积累逐渐增多,果肉和胶质胎座中蔗糖积累逐渐减少,光照对番茄果实不同部位蔗糖积累无规律性。温室内自然温度增加3~5℃[约（27±2）℃],并且光照强度增加10 000 lx（约30 000 lx）处理下番茄果实蔗糖、果糖和可溶性糖的积累显著增加。

Taken pulp,dissepiment,peceinic,and mesocarp of the matured tomato fruit in the processing of different temperature and light treatments at the blossom and fruiting stage,final accumulation of sucrose,fructose,and the soluble sugar was determined separately in comparison with the nature cultivation＇s tomato growing in the solar greenhouse as the control.The results indicated that temperature and light treatments influenced accumulation of the sucrose,the fructose,and the soluble sugar in different parts of tomato.As the increase of temperature,sucrose increased in dissepiment of tomato,but decreased in the pulp and peceinic of tomato.Light showed inconstant effect on sucrose content in different part of tomato.Greenhouse temperature increased 3~5℃ [mostly（27±2）℃] accompanying the light increase of 10 000 lx（mostly 30 000 lx） showed significantly positive effect on the content of sucrose,fructose,and soluble sugar in tomato.