不同钙营养液对加工番茄果实发育和加工品质的影响  

Influence of Different Calcium Nutrient Solution on Fruit Development of Processing Tomato and Its Quality

作　　者：李林章[1] 丁伟红[1] 应泉盛[1] 王毓洪[1] 桑雨周 许夏兰 

机构地区：[1]宁波市农业科学研究院蔬菜研究所,浙江宁波315040 [2]宁波铜钱桥菜业食品有限公司,浙江宁波315470

出　　处：《中国蔬菜》2009年第10期68-70,共3页China Vegetables

基　　金：宁波市科技攻关项目(2005C100014)

摘　　要：通过研究钙宝、雷力液钙、富利盖钙液3种不同钙营养液在加工番茄品种农红2号坐果期的应用,表明钙营养液的施用能改善果实色泽,明显提高加工番茄平均单果质量及番茄红素含量。其中,雷力液钙对加工番茄单果质量影响最为显著,而钙宝对加工番茄番茄红素含量影响最大,且钙宝在农红2号、佳禾9号、里格尔87-5等3个加工番茄品种中表现出相同的效果。In this study, through application of 3 different calcium nutrition solutions on processing tomato variety ‘ Nonghong No. 2＇ at fruiting period, the results indicating that the use of calcium nutrition solution can improve its colour, and significantly improve the average fruit weight and its lycopene content of processing tomato. Of these, the Leiliyegai can significantly affect the fruit weight, while the Gaibao can greatly affect the lycopene content. Gaibo has the same effect on ‘ Nonghong No. 2＇ , ‘ Jiahe No. 9＇ and ‘ Lige＇er 87 - 5＇.

关 键 词：加工番茄 钙营养液 番茄红素 单果质量 

分 类 号：S641.2[农业科学—蔬菜学]