摘要
为明确氮素水平对番茄不同发育阶段(绿熟期、转色期、成熟期)和不同部位(果肉和胎座)的外观品质、营养品质和风味品质形成的影响规律,以番茄品种184为试验材料,通过基质盆栽方式,设置4个氮素水平,即CK(0 mmol·L^(-1) N),N1(6.3 mmol·L^(-1)N,70%N2),N2(9.0 mmol·L^(-1) N),N3(11.7 mmol·L^(-1) N,130%N2),测定番茄果实成熟期3个阶段(绿熟期、转色期、成熟期)和2个果实部位(果肉和胎座)的外观形态、营养品质和风味品质等相关指标。结果表明:随着果实成熟期的推进色光值参数呈上升趋势,成熟期时氮素水平越高,果实硬度越小,而色光值参数越大。正常供氮处理(N2)果实硬度、单果质量适宜,色光值参数较高;果实成熟期时,正常供氮处理(N2)下番茄果肉和胎座的可溶性糖、有机酸和VC含量均较高,减氮30%(N1)导致番茄果实有机酸含量降低,加氮30%处理(N3)硝酸盐含量最高;可溶性糖和有机酸组分分析进一步表明,N2处理下番茄果肉和胎座中葡萄糖、果糖、蔗糖、苹果酸、草酸、柠檬酸和酒石酸含量均较高,果实可溶性糖和有机酸含量整体最高;不同氮素水平下番茄风味变化分析发现,减氮30%处理(N1)下番茄果肉和胎座的芳香气味响应值均最高,特别是氮氧化合物灵敏型、芳香成分灵敏型、芳香成分和有机硫化物灵敏型3种芳香物质增加明显,而正常供氮处理(N2)下芳香气味响应值均较低,风味品质较差。正常供氮处理(N2)下番茄外观品质和营养品质较好,果实硬度适宜,色光值参数、VC、可溶性糖和有机酸组分含量较高,但风味品质较差,减氮30%处理(N1)下番茄外观品质和营养品质较差,但风味品质提高。
To clarify the influence rule of nitrogen level on the formation of appearance,nutritional and flavor qualities of tomato at different developmental stages(green ripening,color change and ripening)and in different parts of the tomato(pulp and placenta).Tomato variety 184 was used as the test material,and four nitrogen levels(CK,0 mmol·L^(-1)N;N1,6.3 mmol·L^(-1)N,70%N2;N2,9.0 mmol·L^(-1)N;N3,11.7 mmol·L^(-1)N,130%N2)were set up by substrate potting to determine the appearance,nutritional quality and flavor quality of tomato fruits were determined at three stages of ripening(green ripening,color change and ripening)and two parts of the fruits(pulp and placenta).The results showed that the color and light value parameters tended to increase as fruit ripening progressed,and the higher the nitrogen level at ripening,the smaller the fruit hardness and the larger the color and light value parameters.Normal nitrogen supply treatment(N2)had suitable fruit hardness,single fruit quality,and higher color and light value parameters;soluble sugar,organic acid and VC contents of tomato pulp and placenta were higher under normal nitrogen supply treatment(N2)during fruit ripening,while nitrogen reduction by 30%(N1)led to a decrease in the content of organic acid in tomato fruits,and nitrate was highest in the nitrogen addition by 30%treatment(N3).Analysis of soluble sugar and organic acid fractions further showed that glucose,fructose,sucrose,malic acid,oxalic acid,citric acid,and tartaric acid contents were higher in tomato pulp and placenta under N2 treatment,and fruit soluble sugar and organic acid contents were the highest overall.The analysis of flavor changes in tomato under different nitrogen levels revealed that the aromatic odor response values of tomato pulp and placenta were the highest under 30%nitrogen reduction treatment(N1),especially the increase of three aromatic substances,namely,nitrogen oxides-sensitive,aromatic components-sensitive,and aromatic components and organosulfides-sensitive,was obvious,whereas the aromatic odor response values were all lower under the normal nitrogen supply treatment(N2),and the flavor quality was poor.Under normal nitrogen supply treatment(N2),tomato appearance and nutritional quality were better,fruit hardness was suitable,color and light value parameters,VC,soluble sugar and organic acid components were higher,but flavor quality was poorer,and under 30%nitrogen reduction treatment(N1),tomato appearance and nutritional quality were poorer,but flavor quality was improved.
作者
赵嘉诺
时建业
魏昊泰
王鹏
王国帅
罗石磊
张国斌
ZHAO Jianuo;SHI Jianye;WEI Haotai;WANG Peng;WANG Guoshuai;LUO Shilei;ZHANG Guobin(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,Gansu,China;State Key Laboratory of Aridland Crop Science,Lanzhou 730070,Gansu,China)
出处
《中国蔬菜》
北大核心
2024年第12期79-89,共11页
China Vegetables
基金
甘肃省科技厅技术创新引导计划项目(22CX8NA045)
甘肃省教育厅产业支撑引导项目(2021CYZC-45)
中央引导地方科技发展专项(ZCYD-2021-08)。
关键词
番茄
氮素水平
营养品质
芳香物质
tomato
nitrogen level
nutritional quality
aromatic substances
