土壤连作障碍治理方式对番茄风味的影响  

Effect of soil continuous cropping obstacle management methods on tomato flavor

作　　者：李瑜 徐晓鹭 金亮 王董兴 LI Yu;XU Xiaou;JIN Liang;WANG Dongxing(Shaoxing Keqiao District Agricultural and Aquatic Technology Promotion Station,Shaoxing 312000,)

机构地区：[1]绍兴市柯桥区农业水产技术推广站,浙江绍兴312000

出　　处：《浙江农业科学》2024年第7期1604-1608,共5页Journal of Zhejiang Agricultural Sciences

摘　　要：为探究微生物菌剂治理连作障碍对番茄(Solanum lycopersicum L.)风味的影响,该研究以浙樱粉1号为试验材料,探究了不同土壤连作障碍治理条件下果实糖、酸物质含量和糖酸比、感官评分的变化。结果表明,番茄中果糖和葡萄糖含量较高,占糖类物质总量的94.54%~96.37%;微生物处理能有效促进果实中糖类物质的积累,其中果糖含量在T3组最高,较对照增加了27.76%,葡萄糖含量在T3组最高,较对照增加了37.47%。番茄果实中有机酸类物质以柠檬酸为主,占总量的71.82%~73.52%。柠檬酸和苹果酸含量均在T3组最高,分别较对照增加了14.31%和45.45%,且有机酸总含量是CK组的117.01%。微生物处理能有效改善番茄的糖酸比和感官评分,T3组较CK组糖酸比约提高1.15~obrix,感官评分提高1.01分。该实验证实在连作障碍中使用微生物菌剂较其他方法能有效提升番茄风味。This study used Zheyingfen 1 tomato as the experimental material to explore the changes in fruit sugar and acid content,sugar acid ratio,and sensory scores under different soil continuous cropping obstacle management conditions.The results showed that the content of fructose and glucose in tomatoes was relatively high,accounting for 94.54%to 96.37%of the total sugar content;Microbial treatment can effectively promote the accumulation of sugars in fruits,with fructose content being the highest in the T3 group,an increase of 27.76%compared with the control,and glucose content being the highest in the T3 group,an increase of 37.47%compared with the control.The organic acids in tomato fruits are mainly citric acid,accounting for 71.82%to 73.52%of the total.The content of citric acid and malic acid was the highest at T3,increasing by 14.31%and 45.45%respectively compared with the control,and the total organic acid content was 117.01%of the control.Microbial treatment can effectively improve the sugar acid ratio and sensory score of tomatoes,with a sugar acid ratio increase of approximately 1.15°brix compared with the control,and the sensory score increased by 1.01 points.This study confirms that the use of microbial agents in continuous cropping obstacles can effectively enhance tomato flavor compared with other methods.

关 键 词：番茄 风味 连作障碍 微生物 

分 类 号：S641.2[农业科学—蔬菜学]