秸秆源品质改良因子采前处理对番茄果实品质的影响
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摘要
以丽春(Solanum lycopersicum L.cv.Lichun)番茄为实验材料,研究3%秸秆源品质改良因子喷施及拌肥施肥两种处理,对番茄果实品质的影响。结果表明:喷施、拌肥两种处理显著提高果实糖酸比及可溶性糖、VC、总酚、类黄酮含量,但对还原糖含量无明显影响,可滴定酸含量较对照分别提高20.4%、22.2%,可溶性蛋白含量提高37%、30%。GC-MS检测果实中芳香物质,表明喷施处理后,顺-3-己烯醛、反-2-己烯、6-甲基-5-庚烯-2-酮、水杨酸甲酯含量提高,酯酮物质增加。拌肥处理果实芳香物质顺-3-己烯醛、反-2-己烯、2-反-4-反-己二烯醛、水杨酸甲酯含量提高,促进了长链烷烃的释放。秸秆源品质改良因子采前处理可以显著提高番茄果实品质,且拌肥处理作用优于喷施处理。
Tomato(Solanum lycopersicum L.cv.Lichun) were used to study pre-treatment effect on tomato quality.Spraying branches treatment with 3% quality modification factor from stalk and fertilizing treatment mixing 3% quality modification factor were studied.The result showed that spraying and fertilizing treatments significantly improved the content of sugar-acid ratio,total soluble sugar,vitamin C,total phenols and flavonoids,but had no significant effect on reducing sugar content.The titratable acid content increased by 20.4% and 22.2%,and the soluble protein content increased by 37% and 30% in two treatments,respectively.Tomato aromatic substance detected by GC-MS showed that spraying treatment increased the contents of(Z)-3-hexenal,(E)-2-hexenal,6-methyl-5-hepten-2-one,and methyl salicylate,and species of ketone and esters increased.The contents of(Z)-3-hexenal,(E)-2-hexenal(E,E)-2,4-hexadienal,methyl salicylate and long chain alkane increased by fertilizing treatment.Analyses indicated that pre-harvest treatments by quality modification factor from stalk improved the quality of tomato and fertilizing treatment was effective than spraying treatment.
Tomato(Solanum lycopersicum L.cv.Lichun) were used to study pre-treatment effect on tomato quality.Spraying branches treatment with 3% quality modification factor from stalk and fertilizing treatment mixing 3% quality modification factor were studied.The result showed that spraying and fertilizing treatments significantly improved the content of sugar-acid ratio,total soluble sugar,vitamin C,total phenols and flavonoids,but had no significant effect on reducing sugar content.The titratable acid content increased by 20.4% and 22.2%,and the soluble protein content increased by 37% and 30% in two treatments,respectively.Tomato aromatic substance detected by GC-MS showed that spraying treatment increased the contents of(Z)-3-hexenal,(E)-2-hexenal,6-methyl-5-hepten-2-one,and methyl salicylate,and species of ketone and esters increased.The contents of(Z)-3-hexenal,(E)-2-hexenal(E,E)-2,4-hexadienal,methyl salicylate and long chain alkane increased by fertilizing treatment.Analyses indicated that pre-harvest treatments by quality modification factor from stalk improved the quality of tomato and fertilizing treatment was effective than spraying treatment.
引文
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[20]SHI J,LE MAGUER M.Lycopene in tomatoes:chemical and physicalproperties affected by food processing[J].Critical Reviews in FoodScience and Nutrition,2000,40(1):1-42.
[21]DIPLOCK A T,CHARLEUX J L,CROZIER-WILLI G,et al.Functional food science and defence against reactive oxidative[J].British Journal of Nutrition,1998,80(1):77-112.
[22]ACREE T E,TERANISHI R.Flavor science[M].Washington,D.C:American Chemical Society,1993.
[23]霍建勇,刘静,冯辉,等.番茄果实风味品质研究进展[J].中国蔬菜,2005,3(2):38-40.
[24]刘春香,何启伟,付明清.番茄、黄瓜的风味物质及研究[J].山东农业大学学报:自然科学版,2003,34(2):193-198.
[2]MARTíNEZ-BALLESTA M C,DOMINGUEZ-PERLES R,MORENO D A,et al.Minerals in plant food:Effect of agriculturalpractices and role in human health:a review[J].Agronomy forSustainable Development,2010,30(2):295-309.
[3]苏加义,赵红梅.微量元素对黑麦草产量和品质的影响[J].草业科学,2008,3(10):33-38.
[4]张强,魏钦平,蒋瑞山,等.富士苹果矿质营养含量与几个主要品质指标的相关性分析[J].园艺学报,2011,5(10):63-67.
[5]GAJBHIYE R P,SHARMA R R,TEWARI R N,et al.Effect ofinorganic and bio-fertilizers on fruit quality of tomato[J].IndianJournal of Horticulture,2010,67(4):301-304.
[6]BO EK S,MALY I,PATO KOVá.Yield and quality of bushprocessing tomatoes fertilized with dried organic and organomineralfertilizers[J].Acta Universitatis Agriculturae et SilviculturaeMendelianae Brunensis,2008,56(2):31-37.
[7]李梦梅,龙明华,黄文浩,等.生物有机肥对提高番茄产量和品质的机理初探[J].中国蔬菜,2000,5(4):18-20.
[8]刁亚娟.酵素菌肥对番茄生长发育及其土壤养分含量的影响[D].呼和浩特:内蒙古农业大学,2008.
[9]刘艳鹏.不同肥料类型对基质中微生物、酶和番茄生长的影响[D].北京:中国农业科学院,2007.
[10]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:20-60.
[11]PIRIE A,MULLINS M G.Changes in anthocyanin and phenoliccontent of grapevine leaf and fruit tissue treated with sucrose,nitrateand abscisic acid[J].Plant Physiology,1976,58(2):468-472.
[12]庄学平,张雯,郑彩霞,等.3种物质对番茄果实中番茄红素合成量的影响[J].安徽农业科学,2007,35(19):54-60.
[13]ZHANG Aijun,HARTUNG J S.Phenylacetaldehyde O-methyloxime:A volatile compound produced by grape fruit leaves infected with thecitrus canker pathogen,Xanthomonas axonopodis pv.Citri[J].Journalof Agricultural and Food Chemistry,2005,53(13):5134-5137.
[14]马越,李远新,赵晓燕.樱桃番茄的营养品质及其抗氧化活性的研究[J].食品研究与开发,2007,28(7):133-136.
[15]OKE M,AHN T,SCHOFIELD A,et al.Effects of phosphorusfertilizer supplementation on processing quality and functional foodingredients in tomato[J].Journal of Agricultural and Food Chemistry,2005,53(5):1531-1538.
[16]PREMSEKHAR M,RAJASHREE V.Influence of bio-fertilizers onthe growth characters,yield attributes,yield and quality of tomato[J].American-Eurasian Journal of Sustainable Agriculture,2009,3(1):68-70.
[17]HARBORNE J B,WILLIAMS C A.Advances in flavonoid researchsince 1992[J].Phytochemistry,2000,55(6):481-504.
[18]HAVSTEEN B H.The biochemistry and medical significance of theflavonoids[J].Pharmacology and Therapeutics,2002,96(23):67-202.
[19]WANG Hong,CAO Guohua,PRIOR R L.Total antioxidant capacityof fruits[J].Journal of Agricultural and Food Chemistry,1996,44(3):701-705.
[20]SHI J,LE MAGUER M.Lycopene in tomatoes:chemical and physicalproperties affected by food processing[J].Critical Reviews in FoodScience and Nutrition,2000,40(1):1-42.
[21]DIPLOCK A T,CHARLEUX J L,CROZIER-WILLI G,et al.Functional food science and defence against reactive oxidative[J].British Journal of Nutrition,1998,80(1):77-112.
[22]ACREE T E,TERANISHI R.Flavor science[M].Washington,D.C:American Chemical Society,1993.
[23]霍建勇,刘静,冯辉,等.番茄果实风味品质研究进展[J].中国蔬菜,2005,3(2):38-40.
[24]刘春香,何启伟,付明清.番茄、黄瓜的风味物质及研究[J].山东农业大学学报:自然科学版,2003,34(2):193-198.