保持产量提高蕃茄品质的盐水灌溉

A saline Irrigation Regime for Improving Tomato Fruit Quality Without Reducing Yield

以两种不同稀释浓度的海水(3和6西门子/米)滴灌“PClll”蕃茄,分别在第一片真叶(早期)和第一个裂果出现(晚期)时进行。一般而言,盐分提高了风味、可溶性固形物及糖的浓度,减少了色斑。因而提高了果实的总体品质,货架寿命未受盐处理的影响。最重要的发现是:在植物发育后期,用低浓度盐水灌溉,其总产量与对照相比无实质性的差异、达出口质量的产量相同,而果食的品味远比对照好。沙漠地区温室栽培的蕃茄,采用盐水灌溉的方法提高果食品质是可行的。

Tomato (Lycopersicon esculentum. Mill'FCIII') plants were drip irrigated with two different concentrations of diluted seawater(3 or 6 ds·m^(-1))applicd at appearance of the first true leaf (early)or at first breaker fruit (late)stages of plant development. In general, salinity improved, flavor and increased percent total soluble solids and sugar concentration. It also reduced color flaws, thus improving the overall quality of fruit. Shelf life was not affected by saline treatments, whereas the yield and fruit size were generally lower than those of fruit from the control treatment. The most important findings were that the overall yield of plants irrigated with the low concentration of saline water at the late stage of development was not significantly different from that of control plants;export quality yield was the same, while fruit quality was still significantly better than that of the control. The use of saline water for quality, improvement of tomato fruit on sand dunes under glasshouse conditions is thus feasible.