光质对番茄果实品质及挥发性物质的影响

Effect of Light Quality on Tomato Fruit Quality and Volatile Compounds

以‘金棚朝冠’为实验材料,研究植物工厂内不同比例红蓝光(R、2R1B、1R1B、1R2B和B)(白光为对照组)处理对番茄单果质量、主要品质性状及挥发性物质的影响。结果表明:2R1B(红光∶蓝光=2∶1)处理可以显著提高番茄单果质量以及可溶性蛋白、抗坏血酸和番茄红素的含量,R(红光)处理条件下可溶性固形物含量、可滴定酸质量分数和糖酸比均显著高于白光对照(P<0.05)。利用顶空固相微萃取结合气相色谱-质谱联用对番茄果实的挥发性物质进行测定,发现与其他比例的红蓝光处理相比较,R和2R1B提高了挥发性物质的总量。本研究结果为利用不同光质提高番茄果实品质和风味提供了理论依据。

This study investigated the effects of different red/blue light treatments(R, 2R1B, 1 R1B, 1R2B and B)(white light as the control) on the individual fruit mass, major quality traits and volatile components of the tomato cultivar ‘Jinpeng chaoguan’. Results showed that 2R1B(red : blue = 2:1) treatment significantly enhanced individual fruit mass and the contents of soluble protein, ascorbic acid and lycopene. Under R(pure red) treatment, both soluble solids content and sugar/acids ratio were significantly higher than the control(P < 0.05). Headspace solid phase extraction and gas chromatography mass spectrometry were used to analyze the volatile components of tomato fruit under different light treatments. The content of total volatile components was significantly improved under R and 2R1B treatments when compared with other treatments. These results provide a theoretical rationale for the improvement of tomato fruit quality and flavor using different light qualities.