摘要
【目的】探明外源激素二氯苯氧乙酸钠(2,4-D)和对氯苯氧乙酸钠(PCPA)对不同番茄品种生长与品质的影响,为生产应用提供科学依据。【方法】以8个番茄品种(黄珍珠、西洋黄梨、紫圣女、紫珍珠、红洋梨皇家、绿珍珠、马提尔冰淇淋和五彩珍珠)为材料,采用20 mg/L 2,4-D和25 mg/L PCPA对番茄进行蘸花处理,研究2种植物激素对番茄生长及品质的影响。【结果】番茄花期使用2,4-D与PCPA进行蘸花处理,马提尔冰淇淋较空白(CK)果实转色期分别提前9.66 d和3.66 d,差异显著。生长特性,2,4-D蘸花处理8个品种的单果重均增加,其中,以绿珍珠和马提尔冰淇淋的增重效果最明显,较CK分别显著增加219.18%和159.30%,纵、横径均有不同比例增加,果形指数与CK均无显著差异;PCPA处理绿珍珠和五彩珍珠的单果重较CK分别增加76.24%和66.93%,果形指数与CK无显著差异。可溶性蛋白含量,2,4-D蘸花处理各番茄品种为3.53~5.83 mg/g,PCPA处理为3.59~6.59 mg/g,CK为4.05~6.39 mg/g。可溶性固形物含量,2,4-D蘸花处理各番茄品种为3.33%~6.70%,PCPA处理为2.10%~8.43%,CK为3.40%~6.30%。可滴定酸含量,2,4-D处理各番茄品种为0.25%~0.50%,PCPA处理为0.26%~0.53%,CK为0.34%~0.57%。可溶性糖含量,2,4-D处理各番茄品种为2.66%~4.60%,PCPA处理为2.70%~5.22%,CK为1.72%~3.80%。糖酸比含量,2,4-D处理各番茄品种为7.06%~13.17%,PCPA处理为8.62%~11.52%,CK为4.05%~9.59%。β-胡萝卜素含量,2,4-D处理各番茄品种为13.70~126.61μg/g,PCPA处理为13.53~189.33μg/g,CK为9.16~84.87μg/g。维生素C含量,2,4-D处理各番茄品种为4.27~25.73 mg/100g,PCPA处理为3.64~28.18 mg/100g,CK为2.91~23.42 mg/100g。番茄红素含量,2,4-D处理各番茄品种为0.11~13.42μg/g,PCPA处理为0.23~10.66μg/g,CK为0.03~17.32μg/g。【结论】采用2,4-D和PCPA对番茄进行蘸花处理,可使其转色期提前、果实重量增加、可滴定酸含量降低、糖酸比提高,效果因品种而异。2,4-D处理�
【Objective】The effects of exogenous hormones 2,4-dichlorophenoxyacetic acid sodium salt(2,4-D)and P-chlorophenoxyacetic acid(PCPA)on the growth and quality of different tomato varieties were explored to provide basis for their production and application.【Method】Eight tomato varieties(Yellow Pearl,Xiyang Huangli,Zishengnv,Purple Pearl,Hongyangli Huangjia,Green Pearl,Matier Ice Cream and Colorful Pearl)were treated with 20 mg/L 2,4-D and 25 mg/L PCPA to study the effects of two plant hormones on the growth and quality of tomato.【Result】The fruit color transformation stage treated with 2,4-D and PCPA dipping flower treatment was 9.66 d and 3.66 d earlier than CK,respectively.In terms of fruit growth characteristics,the single fruit weight of eight tomato varieties increased treated with 2,4-D dipping flower treatment,and the single fruit weight of Green Pearl and Matier Ice Cream increased most significant treated with 2,4-D dipping flower treatment,which significantly increased by 219.18%and 159.30%compared with CK.Their longitudinal diameter and transverse diameter also increased with different ratios,while the fruit shape indexes had no obvious difference with CK.The single fruit weight of Green Pearl and Colorful Pearl treated with PCPA dipping flower treatment respectively increased by 76.24%and 66.93%compared with CK,while the fruit shape indexes were no different from CK.The soluble protein content of different tomato varieties treated with 2,4-D dipping flower treatment were 3.53-5.83 mg/g,and that of different tomato varieties treated with PCPA dipping flower treatment were 3.59-6.59 mg/g,while CK were 4.05-6.39 mg/g.The soluble solid content of different tomato varieties treated with 2,4-D dipping flower treatment were 3.33%-6.70%,and that of different tomato varieties treated with PCPA dipping flower treatment were 2.10%-8.43%,while CK were 3.40%-6.30%.The titratable acid of different tomato varieties treated with 2,4-D dipping flower treatment were 0.25%-0.50%,and that of different tomato var
作者
李信云
姜偲倩
李静
许俊强
许彬
赵凯
LI Xinyun;JIANG Caiqian;LI Jing;XU Junqiang;XU Bin;ZHAO Kai(College of Landscape and Horticulture,Yunnan Agricultural University,Kunming,Yunnan 650201,China)
出处
《贵州农业科学》
CAS
2023年第12期84-92,共9页
Guizhou Agricultural Sciences
基金
国家自然科学基金项目(32160715)
云南泸西县蔬菜产业科技特派团项目(202204BI090006)。
关键词
番茄
蘸花
二氯苯氧乙酸钠
对氯苯氧乙酸钠
品质
tomato
dipping flowers
2,4-dichlorophenoxyacetic acid
P-chlorophenoxyacetate
quality
