水分条件对不同发育阶段番茄果实外观、营养及风味品质的影响

Effects of irrigation level on apparent,nutritional and flavor qualities of tomato fruits at different development stages

为明确水分条件对不同发育阶段(绿熟期、转色期、成熟期)番茄果实外观品质及果肉和胎座的营养品质和风味品质的影响,本研究以番茄品种184为材料,通过基质盆栽方式,设置基质相对含水量85.1%~100.0%(T1)、70.1%~85.0%(T2)和55.1%~70.0%(T3)3个处理,进行栽培试验,分析水分条件对不同发育阶段(绿熟期、转色期、成熟期)番茄果实的外观品质及胎座和果肉营养品质、挥发性风味物质含量的影响。结果表明:随着基质相对含水量的减少,番茄的单果重和单株产量呈先上升后下降的趋势,而水分利用效率呈增加趋势。随着果实的发育,番茄果实硬度呈降低趋势,而色光值呈上升趋势。果实成熟期T2处理果实硬度、色光值、果肉和胎座的可溶性糖含量和有机酸含量均较高,而硝酸盐含量较低,与T1和T3处理差异显著。成熟期T2处理番茄果肉和胎座中葡萄糖、果糖、苹果酸、草酸和酒石酸含量均高于T1和T3处理。电子鼻监测结果显示,芳烃化合物传感器(W1C)、氮氧化合物传感器(W5S)、芳烃化合物及有机硫化物传感器(W2W)对番茄果肉和胎座中挥发性物质的响应值较高,且T2处理果肉和胎座的传感器响应值较高。综上,相对含水量70.1%~85.0%处理下,番茄果实外观品质、果实硬度、可溶性糖含量和有机酸含量高,硝酸盐含量低,风味品质较好。本研究结果可为番茄高品质栽培及水分精准管理提供依据和参考。

In order to clarify the effects of water conditions on the apparent quality of tomato fruit and the nutritional quality and flavor quality of pulp and placenta at different development stages(green ripening stage,veraison stage and mature stage),tomato variety 184 was used as the material in this study.The effects of water conditions on the apparent quality of tomato fruit at different development stages(green ripening stage,veraison stage and mature stage)and the nutritional quality and volatile flavor substance content of placenta and pulp were analyzed through potted cultivation experiment,and the relative water contents of the substrate were 85.1%-100.0%(T1),70.1%-85.0%(T2)and 55.1%-70.0%(T3).The results showed that with the decrease of the relative water content of the substrate,the single fruit weight and yield per plant of tomato increased first and then decreased,while the water use efficiency increased.With the development of fruit,the hardness of tomato fruit showed a decreasing trend,while the color light value showed an increasing trend.At mature stage,the fruit hardness,color light value,soluble sugar content and organic acid content of pulp and placenta of T2 treatment were higher than those of other treatments,while the nitrate content was lower than those of other treatments,which was significantly different from those of T1 and T3 treatments.At mature stage,the contents of glucose,fructose,malic acid,oxalic acid and tartaric acid in tomato pulp and placenta of T2 treatment were higher than those of T1 and T3 treatments.The results of electronic nose monitoring showed that the response values of aromatic compound sensor(W1C),nitrogen oxide sensor(W5S),aromatic compound and organic sulfide sensor(W2W)to volatile substances in tomato pulp and placenta were relatively high,and the response values of T2 treated pulp and placenta were relatively high.In summary,under the treatment of relative water content of 70.1%-85.0%,the apparent quality,fruit hardness,soluble sugar content and organic acid content of tomato fruit were high,the nitrate content was low,and the flavor quality was good.The results of this study can provide a basis and reference for high-quality cultivation and precise water management of tomato.