钾对番茄果实番茄红素合成的影响  

Effect of Potassium Levels on Lycopene Content in Tomato Fruits

作　　者：任彦[1] 丁淑丽[1] 朱凤仙[1] 卢钢[1] 

机构地区：[1]浙江大学园艺系,杭州310029

出　　处：《北方园艺》2006年第6期7-9,共3页Northern Horticulture

基　　金：国家自然科学基金(30571268);国家(863)资助项目(2002AA207013)

摘　　要：在营养液栽培条件下,研究不同的供钾水平对番茄果实番茄红素含量以及其他品质性状的影响。研究结果表明,随着营养液中钾离子浓度的提高,叶片和果实中钾含量呈线性增加,且不同品种表现趋势一致。营养液中不同供钾水平对番茄果实单果重也有显著的影响,在一定范围内番茄单果重随钾离子浓度的提高而显著增加,但过高的钾浓度使得单果重不升反降。提高营养液中钾离子浓度,果实中的番茄红素含量也随之增加。在正常供钾水平下,T87-5A自交系果实番茄红素的含量显著地高于T9176果实的番茄红素含量。Lycopene, the primary carotenoid in tomatoes, has been in the mediarecently as a cancer--fighting compound. Effects of potassium levels on lycopenecontent and other fruit quality were evaluated on 2 varieties of tomato（Lycopersiconesculentum L. ）in hydroculture under a greenhouse. The results showed that with the rise of the concentration of potassium in the nutrient solution,the contents of potassium in leaves and fruits of tomatoes were increasing linearly for both varieties. The fruit weight also significantly increased to a highest value and then decreased a little when the potassium concentration was higher than 300 mg/L and 240 mg/L for T9176 and T87--5A respectively. No significant difference in soluble solid content in fruit was recorded among the different treatments. The lycopene content in fruit also increased when the potassium level in nutrient solution rcse, meanwhile lycopene content in tomato line T87--5A detected in present experiment was significantly higher than that of T9176 when supplied the solution with normal level of potassium,

关 键 词：番茄 钾元素 番茄红素 果实品质 

分 类 号：S143.3[农业科学—肥料学]