摘要
为有效缓解盐胁迫对番茄植株生长和果实品质的不良影响,以Micro-Tom番茄为试验材料,设置6个不同红光和远红光比值(R∶FR)和盐浓度处理,包括R∶FR=7和0 mmol/L NaCl(对照,HL)、R∶FR=7和50 mmol/L NaCl(HM)、R∶FR=7和100 mmol/L NaCl(HH)、R∶FR=0.7和0 mmol/L NaCl(LL)、R∶FR=0.7和50 mmol/L NaCl(LM)、R∶FR=0.7和100 mmol/L NaCl(LH),研究不同R∶FR对盐胁迫下番茄植株鲜质量、果实外在品质(单果质量、果形指数和果实硬度)和内在品质(可溶性固形物、可溶性糖、可溶性蛋白质、有机酸、Vc和番茄红素)的影响。结果表明,与对照(HL处理)相比,盐胁迫(HM和HH处理)显著降低了番茄果实的可溶性糖和Fe含量,显著提高了果形指数和可溶性固形物含量。盐胁迫添加低R∶FR(LM处理比HM处理,LH处理比HH处理)显著提高番茄果实的单果质量、可溶性糖和Vc含量,显著降低果形指数和可溶性固形物含量。说明盐胁迫显著降低番茄果实外在和内在品质,而添加低R∶FR能有效缓解盐胁迫对番茄果实带来的不良影响,促进番茄果实生长、提高果实品质。
In order to effectively alleviate adverse effects of salt stress on tomato plant growth and fruit quality,in this experiment,Micro-Tom tomato was taken as the material tested and 6 different ratios of red and far-red light(R∶FR)and salt concentration treatments were set,including R∶FR=7 and 0 mmol/L of NaCl(control,HL),R∶FR=7 and 50 mmol/L of NaCl(HM),R∶FR=7 and 100 of mmol/L NaCl(HH),R∶FR=0.7 and 0 mmol/L of NaCl(LL),R∶FR=0.7 and 50 mmol/L of NaCl(LM)and R∶FR=0.7 and 100 mmol/L of NaCl(LH)to investigate effects of different R∶FR on plant fresh weight,fruit external quality(single fruit weight,fruit shape index and fruit hardness)and internal quality(soluble solids,soluble sugar,soluble protein,organic acid,vitamin C and lycopene)of tomato under salt stress.The results showed that compared with the control(HL treatment),salt stress(HM and HH treatment)significantly decreased soluble sugar and Fe contents,but significantly increased fruit shape index and soluble solid content of tomato fruits.Adding low R∶FR to salt stress(LM treatment compared with HM treatment,LH treatment compared with HH treatment)significantly increased single fruit weight,soluble sugar and Vc content,but significantly decreased fruit shape index and soluble solid content of tomato fruit.The results indicated that salt stress significantly reduced external and internal quality of tomato fruit,while adding low R∶FR effectively alleviated adverse effects of salt stress on tomato fruit,promoted tomato fruit growth and improved fruit quality.
作者
许兆颖
刘玉兰
高星星
李若婵
王文娇
苗妍秀
XU Zhaoying;LIU Yulan;GAO Xingxing;LI Ruochan;WANG Wenjiao;MIAO Yanxiu(College of Horticulture,Shanxi Agricultural University,Taigu 030801,China;Collaborative Innovation Center of Quality and Profit Improvement for the Protected Vegetables of Shanxi Province,Taigu 030801,China)
出处
《山西农业科学》
2022年第2期142-147,共6页
Journal of Shanxi Agricultural Sciences
基金
山西省高等学校大学生创新创业训练计划项目(2020131)
山西省基础研究计划青年科学研究项目(20210302124242)
山西省重点研发计划重点项目子课题(201903D211011-03)。
关键词
盐胁迫
红光和远红光比值
番茄
果实
品质
salt stress
ratio of red light and far-red light
tomato
fruit
quality
