| 番茄果实不同发育阶段水分亏缺对其风味品质的影响 |
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| 引用本文： | 杨器,胡田田,刘亭亭,刘杰,冯璞玉.番茄果实不同发育阶段水分亏缺对其风味品质的影响[J].排灌机械工程学报,2015,33(12):1062-1068. |
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| 作者姓名： | 杨器 胡田田 刘亭亭 刘杰 冯璞玉 |
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| 作者单位： | 1.西北农林科技大学水利与建筑工程学院, 陕西 杨凌 712100; 2.西北农林科技大学资源环境学院, 陕西 杨陵 712100 |
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| 摘 要： | 对番茄果实膨大期和成熟期各设充分供水、中度和重度亏水3个水平,进行盆栽试验,分析了膨大期和成熟期亏水水平及其交互作用对番茄可溶性固形物、可溶性糖、可滴定酸含量及糖酸比的影响.结果表明:果实膨大期、成熟期亏水水平及其交互作用对番茄可溶性固形物、可溶性糖、可滴定酸含量及糖酸比有显著影响(膨大期亏水对可溶性糖含量影响除外);成熟期中度亏水时,膨大期中度亏水较充分供水使可滴定酸和可溶性固形物含量显著提高,增幅分别为57.8%和29.4%,糖酸比显著降低,降幅为46.6%;膨大期重度亏水时,成熟期重度亏水较充分供水使可溶性糖、可溶性固形物和糖酸比依次减小49.3%,33.9%和75.0%,而使可滴定酸含量增加129.7%;果实发育阶段持续重度亏水较充分供水使可溶性糖、可溶性固形物含量和糖酸比分别减小16.5%,16.0%和36.5%.表明番茄果实膨大期和成熟期的水分供应均会对其风味品质产生显著影响,而且,各时期单独亏水的效应与其他时期的水分供应有密切关系;两时期适度亏水可显著改善番茄果实风味品质,膨大期到成熟期持续重度亏水反而不利于其风味品质的提高,只是获得了较高的酸度.
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| 关 键 词： | 番茄 风味品质 亏水水平 不同果实发育阶段 |
| 收稿时间： | 2015-02-28 |
Effects of water deficit at different fruit growth stages on flavor quality of tomato |
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| YANG Qi,HU Tiantian,LIU Tingting,LIU Jie,FENG Puyu.Effects of water deficit at different fruit growth stages on flavor quality of tomato[J].Journal of Drainage and Irrigation Machinery Engineering,2015,33(12):1062-1068. |
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| Authors: | YANG Qi HU Tiantian LIU Tingting LIU Jie FENG Puyu |
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| Institution: | 1.College of Water Resources and Architectural Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; 2.College of Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, China |
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| Abstract: | Pot tomato plants were subjected to different degrees of water supply amount(full irrigation as W, 2/3W as medium water deficit, 1/3W as severe water deficit)at 2 growth stages(fruit expanding stage and fruit maturation stage). Effects of water deficit degree at the 2 growth stages and their interaction on flavor quality of tomato(soluble solid,soluble sugar, titratable acid and sugar/acid ratio)were analyzed. Results showed that the deficit degree at the fruit expanding stage and the maturation stage and the interaction of the two factors significantly influenced soluble sugar, titratable acid, sugar/acid ratio, soluble solid of tomato, but the influence of water deficit at the fruit expanding stage on soluble sugar was insignificant. As medium water deficit at the maturation stage, medium water de-ficit at the expanding stage dramatically increased titratable acid and soluble solid amount by 57.8% and 29.4% respectively and decreased the sugar/acid ratio by 46.6%, compared with full irrigation. As severe water deficit at the expanding stage, severe water deficit at the fruit maturation stage significantly reduced soluble sugar, soluble solid amount and sugar/acid ratio in the proportion of 49.3%, 33.9% and 75.0% respectively; whereas titratrble acid rose in the proportion of 129.7%, compared with full irrigation. Soluble sugar, soluble solid and sugar/acid ratio of tomato with severe water deficit in the whole growth period significantly declined by 16.5%, 16.0% and 36.5% respectively, compared with full irrigation treatment. These results indicated that the amount of supplied water at the fruit expanding and maturation stages both made significant contribution to the flavor quality of tomato. And the effects of water deficit at a single stage on fruit flavor quality had a positive correlation with the water supply amount of another one. Moreover, moderate water deficit at the two stages significantly improved flavor quality of tomato. Severe water deficit during the whole fruit growth period had a negative influence on the improvement of flavor quality of tomato but acquired higher sourness. |
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| Keywords: | tomato flavor quality deficit degree different fruit growth stages |
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