| 光质对番茄营养与风味品质的影响 |
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| 引用本文： | 杨忠武,刘翼,金卓君,徐卫红.光质对番茄营养与风味品质的影响[J].中国农学通报,2020,36(34):134-141. |
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| 作者姓名： | 杨忠武 刘翼 金卓君 徐卫红 |
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| 作者单位： | 1.重庆市武隆区农业农村委员会,重庆 408500;2.西南大学资源环境学院,重庆 400715 |
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| 基金项目： | 现代农业产业技术体系建设专项“现代农业大宗蔬菜产业技术体系专项”(CARS-23);国家重点研发计划项目“露地蔬菜化肥农药减施技术集成研究与示范”(2018YFD0201200) |
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| 摘 要： | 以番茄为试验材料,在田间大棚设施条件下,选用白、蓝、黑、红、绿5种不同颜色的遮阳网,探讨不同光质对番茄营养与风味品质的影响。结果表明,在青熟期,黑色光质促进了总氮、蛋白氮以及非蛋白氮的积累。青熟期到转色期,白色光质的番茄有机酸总量较青熟期增加了4.57倍,蓝色和绿色光质提高了番茄的总糖和还原糖含量。从转色期到成熟期,番茄氨基酸含量大小表现为蓝色>绿色>黑色>红色>白色;黑色光质的番茄有机酸总量较转色期增加了27.8%;红色光质提高了番茄红素含量和Vc含量,降低了硝酸盐含量;白色、红色和绿色光质增加了番茄的总糖和还原糖含量。番茄主要风味物质(>30 μg/kg)为水杨酸甲酯、6-甲基-庚烯-2-酮、柠檬烯、反-2-己烯醛。红光使番茄水杨酸甲酯、6-甲基-庚烯-2-酮和己烯醛含量较白光增加了11.6%、20.2%和17.2%。在大田设施条件下,转色期到成熟期可以采用红色光质提高番茄果实营养品质和风味。
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| 关 键 词： | 光质 番茄 营养品质 氨基酸组分 挥发性物质 |
| 收稿时间： | 2020-01-21 |
Effects of Light Quality on Nutrition and Flavor Quality in Tomato |
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| Yang Zhongwu,Liu Yi,Jin Zhuojun,Xu Weihong.Effects of Light Quality on Nutrition and Flavor Quality in Tomato[J].Chinese Agricultural Science Bulletin,2020,36(34):134-141. |
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| Authors: | Yang Zhongwu Liu Yi Jin Zhuojun Xu Weihong |
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| Institution: | 1.Agriculture and Rural Committee of Chongqing Wulong District, Chongqing 408500;2.College of Resources and Environmental Sciences, Southwest University, Chongqing 400715 |
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| Abstract: | Field experiment was conducted to study the effect of various light qualities (white, blue, black, red and green) on the nutrition and flavor quality of tomato. The results showed that during the aging period, the black light promoted the accumulation of total nitrogen, protein nitrogen and non-protein nitrogen. From green maturity to transition period, the total organic acid of tomato fruit under white light increased by 4.57 times, and the content of total sugar and reducing sugar in tomato fruit was increased by blue and green light compared with that of the aging period. From the color conversion period to the maturity period, the content of amino acid was in order of blue light> green light> black light> red light> white light, and the total amount of organic acid in tomato fruit increased by 27.8% under black light compared with the color conversion period, and the content of lycopene and Vc was increased and the nitrate content was decreased by red light, and the content of total sugar and reducing sugar in tomato fruit was increased by white, red and green light. Methyl salicylate, 6-methylheptane 2 ketone, citrene and anti-2hexene aldehyde were the main flavor of tomato fruit (>30 μg/kg). The methyl salicylate, 6-methyl-heptene-2-one and hexenal of tomato increased by 11.6%, 20.2% and 17.2%, respectively, under red light. Red light can be used to improve the nutritional quality and flavor of tomato fruit during the period of color conversion to maturity. |
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| Keywords: | light quality tomato nutritional quality amino acid components volatile substances |
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