氨基酸处理对水培韭菜产量、品质及风味的影响

Effects of Amino Acid Treatments on Growth,Quality,and Yield of Hydroponic Chinese Chive

水培韭菜风味不及土壤栽培韭菜,其原因在于风味前体物质CSO积累不足。为提升水培韭菜风味,将4种参与CSO生物合成的氨基酸(缬氨酸、丝氨酸、半胱氨酸和谷氨酸)添加到营养液中,研究4种氨基酸对水培韭菜生长发育、营养品质及风味的影响。试验结果表明,氨基酸处理对光合色素含量和营养品质指标影响不大,而对韭菜生长指标、产量及辛辣度的影响不尽相同,其中以谷氨酸处理效果最佳,不但能显著促进韭菜生长,增加产量和VC含量,而且能显著提高4个韭菜FMO基因表达,韭菜辛辣度提升至土壤栽培产品水平。综上所述,在营养液中添加1 mmol·L^(-1)谷氨酸,能够有效改善韭菜品质,增加产量,显著提高辛辣度,提升韭菜风味。

The special flavour of hydroponic Chinese chive is inferior to that of soil-grown one.The reason is the inadequate accumulation of CSO in special flavour precursor substance.In order to promote the special flavour of hydroponic Chinese chive,this experiment added 4 kinds of amino acids participated in CSO biosynthesis,including valine(Val),serine(Ser),cysteine(Cys),and glutamic acid(Glu)to neutrient solution;studied the effects of these 4 amino acids on growth and development,nutritional quality,and special flavour of hydroponic Chinese chive.Experiment results indicated that amino acid treatments had little effect on photosynthetic pigment contents and nutritional quality indexes.Their influences on growth index,yield,and pungency degree of Chinese chive were not exactly the same.Among these amino acids,Glu treatment had the best effect.It could not only significantly enhance the growth of Chinese chive,increase its yield and VC content,but also outstandingly improve the expression of 4 FMO genes in Chinese chive,thus promoting its pungency degree to the level of soil-grown products.In conclusion,adding 1 mmol·L^(-1) Glu to nutrient solution could effectively improve the quality,increase yield,significantly promote pungency degree,and lifting the special flavour of hydroponic Chinese chive.