水分亏缺对番茄果实外观品质和糖酸组分的动态调控  

Dynamic Regulation of Water Deficit on Appearance andSugar and Acid Components of Tomato Fruit

作　　者：王瑞 刘晓奇 颉博杰 李菊 张丹 唐中祺 武玥 肖雪梅[1,2] 郁继华 WANG Rui;LIU Xiaoqi;XIE Bojie;LI Ju;ZHANG Dan;TANG Zhongqi;WU Yue;XIAO Xuemei;YU Jihua(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;State Key Laboratory of Arid Habitat Crop Science,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,兰州730070 [2]省部共建干旱生境作物学国家重点实验室,兰州730070

出　　处：《西北农业学报》2023年第9期1356-1364,共9页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家现代农业产业技术体系建设项目(CARS-23-C-07);中央引导地方科技发展专项(ZCYD-2021-06);甘肃农业大学干旱生境作物学重点实验室开放基金课题(GSCS-2020-12);国家自然科学基金(32160703)~~。

摘　　要：为明确水分亏缺对番茄果实发育过程中外观品质和糖酸组分的影响,以基质栽培“181”番茄为试验材料,在其一穗果坐果率达到80%时设置正常供水(CK)、轻度水分亏缺(T1)、中度水分亏缺(T2)和重度水分亏(T3)处理,CK以90%、75%基质最大田间持水量为灌水上限和下限,T1、T2、T3灌水量分别为CK的80%、60%和40%。通过测定果形指数、单果质量、果实色泽和糖酸组分及含量在番茄果实发育过程中的动态变化,探讨水分亏缺调控果实发育和品质形成的生理机制。结果表明:水分亏缺处理下,番茄单果质量显著降低,坐果后66 d, T3处理较CK下降13.6%;同时,水分亏缺提高果实色泽参数a^(*)值,果皮颜色增加,T2、T3处理可以使番茄提前4 d着色。适度水分亏缺提高了番茄果实整个发育时期的可溶性总糖、果糖及葡萄糖含量,坐果后58 d各处理均达到最大值,其中T2处理效果最好。一定范围内,随灌水量的减少,果实中柠檬酸、苹果酸的含量增加,轻度水分亏缺可提高有机酸总量,但重度水分亏缺始终抑制有机酸总量。水分亏缺可以提高番茄果实糖酸比,坐果后58 d, T2、T3处理糖酸比显著高于CK 4.72%、8.17%。因此,在中度水分亏缺(即灌水量为CK的60%)处理下果实硬度和色泽最佳且果实中可溶性总糖含量显著增加,提高了果实糖酸比,并达到了生理节水的效果,可作为日光温室基质栽培高品质番茄的灌溉制度。In order to clarify the effect of water deficit on the appearance and sugar and acid components of tomato fruit during development under substrate cultivation,“181”tomato cultivated with medium was used as material,and the maximum field water-holding capacity of 90%and 75%of the substrate was used as the upper and lower limits of irrigation for CK,the treatments of the normal water supply(CK),mild water deficit(T1),moderate water deficit(T2)and severe water deficit(T3)were set when the fruit setting rate of the first panicle reached 80%.The irrigation amount of T1,T2 and T3 was 80%,60%and 40%of CK,respectively.By measuring the dynamic changes of fruit shape index,fruit mass,fruit color,sugar and acid components and content in the process of tomato fruit development,the physiological mechanism of water deficit regulating fruit development and quality formation was discussed.The results showed that under water deficit treatment,the fruit mass of tomato decreased significantly,the fruit mass of T3 treatment decreased by 13.6%.At the same time,water deficit increased the a^(*)value of fruit color parameter and skin surface color.T2 and T3 treatment could promote tomato coloration four days early.Moderate water deficit increased the content of total soluble sugar,fructose and glucose in the whole development period of tomato fruit.Each treatment reached the maximum 58 days after fruit-setting,and T2 treatment had the best effect.Within a certain range,with the decrease of irrigation water,the contents of citric acid and malic acid in fruits increased,and the other acids had their own change trends.The mild water deficit could increase the total amount of organic acids,but the severe water deficit always inhibited the total amount of organic acids.Water deficit could increase the sugar acid ratio of tomato fruit.58 days after fruit-setting,T3 treatment was significantly higher than CK with a increase of 8.17%.Therefore,under the treatment of moderate water deficit(the irrigation amount is 60%of CK),the fruit hardne

关 键 词：番茄 水分亏缺 果实发育 外观品质 糖组分 酸组分 

分 类 号：S641.2[农业科学—蔬菜学]