不同栽培季节番茄果实芳香物质的比较  

Comparative Study on Aroma Compounds of Tomato Cultured in Different Seasons

作　　者：杨明惠[1] 陈海丽[2] 唐晓伟[2] 朱月林[1] 刘明池[2] 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《中国蔬菜》2009年第18期8-13,共6页China Vegetables

基　　金：国家科技支撑计划(2007BAD85B02);北京市自然科学基金项目(6062010)

摘　　要：以佳粉15号番茄为试材,研究了秋冬茬、春茬两个不同栽培季节日光温室内营养液栽培的番茄成熟果实中主要芳香物质、脂肪酸含量及脂氧合酶活性的差异。研究发现:秋冬茬番茄果实中脂肪酸含量高于春茬,而春茬番茄果实中芳香物质含量和脂氧合酶活性均显著高于秋冬茬。在秋冬茬和春茬番茄果实中分别检测到37种和48种芳香物质,其中秋冬茬番茄果实中芳香物质含量仅为304.58μg.kg-1,而春茬番茄果实中含量高达702.39μg·kg-1,是秋冬茬的2.3倍。结果表明,春茬番茄果实风味明显好于秋冬茬。Aroma compounds, fatty acid and lipoxygenase in forming aroma compounds of tomato fruits cultivated in greenhouse between different seasons were studied, taking cultivar ＇ Jiafen No. 15＇ as experimental material. The study found that fatty acid content of tomato in autumn-winter stubble was higher than spring stubble, while aromatic content and lipoxygenase activity in spring stubble tomato fruits were significantly higher than in autumn-winter stubble. The autumn-winter stubble and spring stubble tomato fruits were detected 37 and 48 kinds of aroma compounds, respectively. The aromatic content in autumnwinter stubble was only 304.58 μg·kg^-1, while in spring stubble was as high as 702.39 μg·kg^-1, which was 2.3 times of the former. The results showed that the tomato flavor in spring stubble was signifi- cantly better than in autumn-winter stubble.

关 键 词：番茄 栽培季节 芳香物质 脂肪酸 脂氧合酶 

分 类 号：S641.2[农业科学—蔬菜学]