摘要
以番茄品种"中杂101号"为试材,研究了不同供铁水平对番茄产量和果实风味品质相关指标的影响。结果表明,无论缺铁还是多铁处理,番茄叶片叶绿素含量、POD活性、SOD活性和MDA含量都显著低于正常铁处理。果实方面,番茄的产量下降,果实的酸度增加,甜度和Vc含量降低,品质下降;此外,果实中的活性物质番茄红素、总酚、总黄酮含量下降,而且果实的芳香物质种类也发生了变化。说明适宜浓度的铁是番茄高产、优质的必要条件。
Using ＂Zhong Za No.101＂ as the material,the yield and the index related to flavor quality was investigated under different iron concentrations.The results showed that both lack and overplus of the iron could decrease the content of the chlorophyll and the MDA,the SOD activity and the POD activity in the leaf and the yield,the sugar-acid ratio and vitamin C content in the fruit of the tomato.Moreover the content of the lycopene,total phenolics and total flavonoid in the fruit were also decreased.In addition,the types of the aroma compounds were changed.These results indicated that suitable iron is the guarantee of high yield and quality of the tomato.
出处
《土壤通报》
CAS
CSCD
北大核心
2011年第1期154-157,共4页
Chinese Journal of Soil Science
基金
山西省留学回国人员科研资助项目(2007062)
山西省农业科技攻关项目(20090311022)
关键词
番茄
铁
产量
品质
芳香成分
Tomato
Iron
Yield
Quality
Volatile aroma compounds
