外源褪黑素对水培韭菜生长和品质的影响  

Effects of Exogenous Melatonin on Growth,Quality and Flavor of Hydroponic Chinese Chive

作　　者：郝金倩 王宝驹[2] 佟静 刘明池[2,3] 武占会[2] 王素娜 刘宁 HAO Jinqian;WANG Baoju;TONG Jing;LIU Mingchi;WU Zhanhui;WANG Suna;LIU Ning(College of Landscape and Ecological Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;National Engineering Research Center for Vegetables,Key Laboratory of Urban Agriculture(North),Ministry of Agriculture and Rural Affairs,Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;State Key Laboratory of Vegetable Biobreeding,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)

机构地区：[1]河北工程大学园林与生态工程学院,河北邯郸056038 [2]北京市农林科学院蔬菜研究所,国家蔬菜工程技术研究中心,农业农村部华北都市农业重点实验室,北京100097 [3]北京市农林科学院蔬菜研究所,蔬菜生物育种全国重点实验室,北京100097

出　　处：《园艺学报》2024年第4期847-858,共12页Acta Horticulturae Sinica

基　　金：北京市农林科学院“青年英才”项目(YCXTD00002-10);北京市农林科学院蔬菜研究所改革事业发展项目(KYCX2023-06);国家现代农业产业技术体系建设专项资助(CARS-24-B-02)。

摘　　要：水培韭菜辛辣风味不足是限制产业发展难题之一,其主要原因是韭菜风味前体物质S–烃基半胱氨酸亚砜[S-alk(en)yl cysteine sulfoxide,CSO]积累不足。为提升水培韭菜风味,以‘791’韭菜为试材,研究含有不同浓度(25、50、75、100、150μmol·L^(-1))褪黑素的水培营养液对韭菜生长发育和品质的影响。结果表明:水培韭菜的株高、叶宽、叶长、根系活力、单株干(鲜)质量、理论产量等指标随外源褪黑素浓度的增加呈现先上升后下降的趋势,在褪黑素浓度为100μmol·L^(-1)时达到峰值;褪黑素处理显著提高超氧化物歧化酶(SOD)、过氧化物酶(POD)活性,显著降低丙二醛(MDA)和过氧化氢(H_(2)O_(2))含量;75或100μmol·L^(-1)褪黑素处理能有效促进韭菜可溶性糖、可溶性蛋白、维生素C、总黄酮、总酚等营养物质的积累,硝酸盐含量略有增加;褪黑素处理能显著提升韭叶辛辣度,编码CSO合成关键酶基因AtuFMO4/5/6的表达量也显著增加,它们可能与韭叶辛辣风味提高密切关联。综上,外源褪黑素处理有助于提升水培韭菜的产量和品质,75μmol·L^(-1)褪黑素处理能够兼顾韭菜产量、品质和生产成本,实现优质水培韭菜生产。Hydroponic Chinese chive often tastes less pungent due to the changes in cultivation methods,which threatens the sustainable development of the hydroponic Chinese chive sector.The decline of the flavor of hydroponic chive intensity is primarily associated with the production of total S-alk(en)yl cysteine sulfoxides(CSOs)in its leafy tissues.In order to improve the flavor of hydroponic Chinese chive,the effects of different concentrations of melatonin(MT)on growth,development,leaf quality,and flavor were investigated.The results showed that the plant height,leaf width/length,root activity,dry(fresh)weight per plant,and theoretical yield of Chinese chive reach maximums under 100μmol·L^(-1) MT treatment.MT treatment significantly increased the activities of SOD and POD,whereas the content of MDA and H_(2)O_(2) significantly decreased.75 or 100μmol·L^(-1) MT effectively promoted the accumulation of soluble sugar,soluble protein,vitamin C,total flavonoids,as well as total phenols in Chinese chives.Intriguingly,the results revealed that the leaf pungency of hydroponic Chinese chive was boosted by MT treatments,even comparable to that of soil-grown counterparts.Accordingly,the expression of three AtuFMOs,encoding key enzymes of CSO biosynthesis,was also significantly increased under MT treatments.Taken together,exogenous MT treatment could improve the yield and quality of hydroponic Chinese chive,and 75μmol·L^(-1) MT is recommended,which provides a trade-off between the crop yield and flavor quality of hydroponic Chinese chive.

关 键 词：水培韭菜 褪黑素 S–烃基半胱氨酸亚砜 品质 风味 

分 类 号：S633.3[农业科学—蔬菜学]