不同氮素浓度对番茄叶绿素及果实中Vc含量的影响

Effects of Different Nitrogen Concentrations on Chlorophyll Content and Vc Content in Tomato Fruit

通过对荷兰百利品种的番茄施用不同浓度的氮素营养,进行对比研究不同浓度的氮素对番茄叶绿素及果实中Vc含量的影响,以期为番茄合理施肥及水肥一体化技术推广提供理论依据。试验分析得出施用不同浓度的氮素对番茄叶绿素和果实中的Vc含量是有影响的,但不是浓度越高,番茄的叶绿素利用率越高,而且在较高的氮素浓度下,番茄果实Vc含量下降,达到一定水平后再增加氮肥浓度则对番茄生长起到抑制作用,从而使其Vc含量下降,营养价值降低。

Through the application of nitrogen nutrition of tomato varieties of Holland Baili of different concentration,influence the comparative study of different concentration nitrogen on the content of Vc and chlorophyll in the fruit of tomato, tomato in order to provide theoretical basis for rational fertilization and fertilizer integration technology promotion. Analysis of the application of different concentrations of nitrogen had influence on Vc content in tomato fruit and chlorophyll in the test, but not the higher concentration of tomato chlorophyll utilization rate is higher, and the higher nitrogen concentration, decreased Vc content of tomato fruit, reached a certain level after the increase of nitrogen concentration on the growth of Tomato to the inhibition of Vc decreased. The nutritional value decreased.