褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响

Effect of Melatonin Treatment on Tomato Fruit Quality and Volatile Compounds under Salt Stress

以“金棚1号”番茄为材料,研究在150 mmol/L Na Cl胁迫下施加不同浓度褪黑素对番茄果实产量、品质及挥发性物质含量的影响。结果表明：在施加50、100μmol/L褪黑素处理下,可以显著提高番茄果实中可溶性糖、可溶性固形物、VC、β-胡萝卜素含量,降低果实中有机酸和硝酸盐含量。相比于单纯盐胁迫处理,果实品质更好。利用顶空固相微萃取技术,对各处理进行气相色谱-质谱检测,分析各处理组番茄果实挥发性物质成分和含量。结果表明,胁迫处理提高了果实挥发性物质总含量,而施加不同浓度褪黑素会进一步提高挥发性物质含量,其中在50μmol/L褪黑素处理下,其含量最高。综上,在利用褪黑素缓解番茄盐胁迫时,施加浓度为50~100μmol/L的褪黑素能够提高果实品质、增强果香,效果最佳。

Different concentrations of melatonin were applied to the tomato cultivar ‘Jinpeng NO. 1’ under salt stress with150 mmol/L NaCl to investigate the effect of melatonin on fruit yield, quality and volatile compounds. Results indicatedthat the application of melatonin at 50 and 100 μmol/L significantly improved soluble sugar, soluble solids, VC, and betacarotenecontents of tomato fruits. The treatments also significantly reduced organic acid and nitrate contents in fruits andimproved fruit quality. Headspace solid phase microextraction （HS-SPME） combined with gas chromatography-massspectrometry （GC-MS） was used to analyze the composition and contents of volatile substances in tomatoes from differenttreatment groups. The results showed that salt stress improved the content of total volatile substances in fruits, which wasfurther increased by the application of melatonin at various concentrations. Among five concentration treatments, melatoninwas the most effective at 50 μmol/L. Taken together, the application of melatonin at 50–100 μmol/L to tomato under saltstress can improve fruit quality and enhance fruit aroma.