苏打盐碱胁迫对番茄果实品质的影响  

Effect of Saline-Sodic Stress on Quality of Tomato Fruit

作　　者：黄立华[1] 梁正伟[1] 陈渊[1] 

机构地区：[1]中国科学院东北地理与农业生态研究所

出　　处：《吉林农业大学学报》2007年第1期74-77,共4页Journal of Jilin Agricultural University

基　　金：吉林省生态恢复与生态系统管理重点实验室项目(K09M6)

摘　　要：在人工配制的具有不同pH梯度的苏打盐碱土上栽培番茄,对番茄果实的风味和营养品质分别进行了测定分析,研究了苏打盐碱胁迫对番茄果实品质的影响。结果表明:番茄具有较强的耐碱性,可在土壤pH9.34以下的苏打盐碱地上生长并结实。脯氨酸含量测定结果表明,随着土壤盐分含量增加?The effect of saline-sodic stress on quality of tomato （ Lycopersion esculentum Mill） fruit was studied by culturing tomato in various salinity and pH soil mixed with non-sodic soil and sodic soil. The results showed that tomato was tolerant to alkali stress, it could grow and fruit in sodic soil with pH less than 9.34. Under saline-sodic stress, tomato fresh weight per fruit decreased by 15% - 41% and organic acid content increased by 3% - 13%, but tomato fruit soluble sugar content increased by 13% - 37%, ratio of sugar and acid improved by 0.2 - 3.1. Light saline-sodic stress increased the content of vitamin C, but severe saline-sodic stress decreased the content of vitamin C in tomato fruit.

关 键 词：番茄 苏打盐碱 胁迫 品质 脯氨酸 

分 类 号：S641.2[农业科学—蔬菜学]