光质对番茄果实品质及挥发性物质的影响
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摘要
以‘金棚朝冠’为实验材料,研究植物工厂内不同比例红蓝光(R、2R1B、1R1B、1R2B和B)(白光为对照组)处理对番茄单果质量、主要品质性状及挥发性物质的影响。结果表明:2R1B(红光∶蓝光=2∶1)处理可以显著提高番茄单果质量以及可溶性蛋白、抗坏血酸和番茄红素的含量,R(红光)处理条件下可溶性固形物含量、可滴定酸质量分数和糖酸比均显著高于白光对照(P<0.05)。利用顶空固相微萃取结合气相色谱-质谱联用对番茄果实的挥发性物质进行测定,发现与其他比例的红蓝光处理相比较,R和2R1B提高了挥发性物质的总量。本研究结果为利用不同光质提高番茄果实品质和风味提供了理论依据。
This study investigated the effects of different red/blue light treatments(R, 2R1B, 1 R1B, 1R2B and B)(white light as the control) on the individual fruit mass, major quality traits and volatile components of the tomato cultivar ‘Jinpeng chaoguan'. Results showed that 2R1B(red : blue = 2:1) treatment significantly enhanced individual fruit mass and the contents of soluble protein, ascorbic acid and lycopene. Under R(pure red) treatment, both soluble solids content and sugar/acids ratio were significantly higher than the control(P < 0.05). Headspace solid phase extraction and gas chromatography mass spectrometry were used to analyze the volatile components of tomato fruit under different light treatments. The content of total volatile components was significantly improved under R and 2R1B treatments when compared with other treatments. These results provide a theoretical rationale for the improvement of tomato fruit quality and flavor using different light qualities.
This study investigated the effects of different red/blue light treatments(R, 2R1B, 1 R1B, 1R2B and B)(white light as the control) on the individual fruit mass, major quality traits and volatile components of the tomato cultivar ‘Jinpeng chaoguan'. Results showed that 2R1B(red : blue = 2:1) treatment significantly enhanced individual fruit mass and the contents of soluble protein, ascorbic acid and lycopene. Under R(pure red) treatment, both soluble solids content and sugar/acids ratio were significantly higher than the control(P < 0.05). Headspace solid phase extraction and gas chromatography mass spectrometry were used to analyze the volatile components of tomato fruit under different light treatments. The content of total volatile components was significantly improved under R and 2R1B treatments when compared with other treatments. These results provide a theoretical rationale for the improvement of tomato fruit quality and flavor using different light qualities.
引文
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[11]李银坤,郭文忠,薛绪掌,等.不同灌溉施肥模式对温室番茄产量、品质及水肥利用的影响[J].中国农业科学,2017,50(19):3757-3765.DOI:10.3864/j.issn.0578-1752.2017.19.012.
[12]雷喜红,李新旭,王铁臣,等.不同种植密度对番茄长势、果实品质及产量的影响[J].北方园艺,2015(7):30-33.DOI:10.11937/bfyy.201507009.
[13]赵英,程智慧,孟焕文.不同光质果袋春夏季节套袋对番茄果实发育及品质的影响[J].中国生态农业学报,2008(6):1398-1402.DOI:10.3724/SP.J.1011.2008.01398.
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[15]徐圆圆,覃仪,吕蔓芳,等.LED光源在植物工厂中的应用[J].现代农业科技,2 0 1 6(6):1 6 1-1 6 2;1 7 0.D O I:1 0.3 9 6 9/j.issn.1007-5739.2016.06.100.
[16]杨俊伟,鲍恩财,张珂嘉,等.不同红蓝光比例对番茄幼苗叶片结构及光合特性的影响[J].西北农业学报,2018,27(5):716-726.DOI:10.7606/j.issn.1004-1389.2018.05.014.
[17]胡晓波,温辉梁,许全,等.番茄红素含量测定[J].食品科学,2005,26(9):548-551.DOI:10.3321/j.issn:1002-6630.2005.09.154.
[18]常培培,梁燕,张静,等.5种不同果色樱桃番茄品种果实挥发性物质及品质特性分析[J].食品科学,2014,35(22):215-221.DOI:10.7506/spkx1002-6630-201422042.
[19]岳钉伊,张静,赵建涛,等.增施CO2与LED补光对番茄果实品质及挥发性物质的影响[J].食品科学,2018,39(1):124-130.DOI:10.7506/spkx1002-6630-201801019.
[20]BALDWIN E A,GOODNER K,PLOTTO A.Interaction of volatiles,sugars,and acids on perception of tomato aroma and flavor descriptors[J].Journal of Food Science,2008,73(6):294-307.DOI:10.1111/j.1750-3841.2008.00825.x.
[21]SCHOUTEN R E,WOLTERING E J,TIJSKENS L M M.Sugar and acid interconversion in tomato fruits based on biopsy sampling of locule gel and pericarp tissue[J].Postharvest Biology&Technology,2016,111:83-92.DOI:10.1016/j.postharvbio.2015.07.032.
[22]李岩,王丽伟,文莲莲,等.红蓝光质对转色期间番茄果实主要品质的影响[J].园艺学报,2017,44(12):2372-2382.DOI:10.16420/j.issn.0513-353x.2017-0171.
[23]刘怡玲,陈军,郑青松,等.5个樱桃番茄品种弱光下生长、产量及品质的比较[J].江苏农业科学,2017,45(21):158-161.DOI:10.15889/j.issn.1002-1302.2017.21.044.
[24]CHEN Q,LIU S Q,ZHANG Z K,et al.Effect of different light emitting diode sources on tomato fruit quality during colorchanged period[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(5):156-161.DOI:10.3969/j.issn.1002-6819.2009.05.30.
[25]刘晓英,徐志刚,常涛涛,等.不同光质LED弱光对樱桃番茄植株形态和光合性能的影响[J].西北植物学报,2010,30(4):725-732.
[26]王丽伟.红蓝光质对番茄碳氮代谢和果实品质的影响机制研究与应用[D].北京:中国农业科学院,2017:41-43.
[27]王利斌,李雪晖,石珍源,等.番茄果实的芳香物质组成及其影响因素研究进展[J].食品科学,2017,38(17):291-300.DOI:10.7506/spkx1002-6630-201717047.
[28]ZHANG J,ZHAO J,XU Y,et al.Genome-wide association mapping for tomato volatiles positively contributing to tomato flavor[J].Frontiers in Plant Science,2015,6:1-13.DOI:10.3389/fpls.2015.01042.
[29]XU Y,BARRINGER S.Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry(SIFT-MS)[J].Journal of Food Science,2010,75(3):268-273.DOI:10.1111/j.1750-3841.2010.01537.x.
[30]BALDWIN E A,SCOTT J W,SHEWMAKER C K,et al.Flavor trivia and tomato aroma:biochemistry and possible mechanisms for control of important aroma components[J].Hortscience,2000,35(6):1013-1022.DOI:10.1002/9781444302493.ch5.
[31]LEWINSOHN E,SITRIT Y,BAR E,et al.Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits,as revealed by comparative genetic analyses[J].Journal of Agricultural and Food Chemistry,2005,53(8):3142-3148.DOI:10.1021/jf047927t.
[32]VILJANEN K,LILLE M,HEINI?R L,et al.Effect of high-pressure processing on volatile composition and odour of cherry tomato puree[J].Food Chemistry,2011,129(4):1759-1765.DOI:10.1016/j.foodchem.2011.06.046.
[33]唐晓伟,刘明池,何洪巨,等.新鲜番茄风味组分研究[J].食品科学,2007,28(2):28-30.DOI:10.3321/j.issn:1002-6630.2007.02.002.
[34]杨明惠,陈海丽,唐晓伟,等.不同栽培季节番茄果实芳香物质的比较[J].中国蔬菜,2009(18):8-13.
[2]庞晓萍.番茄红素对2型糖尿病大鼠降糖调脂和抗氧化作用研究[J].现代中西医结合杂志,2015,24(17):1839-1842.DOI:10.3969/j.issn.1008-8849.2015.17.005.
[3]岳晖,王文亮,邬元娟.番茄食品的开发现状及发展前景[J].中国食物与营养,2008(7):19-20.DOI:10.3969/j.issn.1006-9577.2008.07.006.
[4]钟彩霞.番茄的营养成分及保健作用[J].内蒙古科技与经济,2011(22):105;107.DOI:10.3969/j.issn.1007-6921.2011.22.053.
[5]吴凡,高一娜,王文佳.ICP-MS测定不同品种番茄中的21种矿物质元素[J].绿色科技,2015(11):232-233.DOI:10.3969/j.issn.1674-9944.2015.11.105.
[6]ANZA M,RIGA P,GARBISU C.Effects of variety and growth season on the organoleptic and nutritional quality of hydroponically grown tomato[J].Journal of Food Quality,2006,29(1):16-37.DOI:10.1111/j.1745-4557.2006.00053.x.
[7]GAUTIER H,DIAKOUVERDIN V,BéNARD C,et al.How does tomato quality(sugar,acid,and nutritional quality)vary with ripening stage,temperature,and irradiance?[J].Journal of Agricultural and Food Chemistry,2008,56(4):1241-1250.DOI:10.1021/jf072196t.
[8]LIU T,ZHU W,HUANG J,et al.Comparison of the nutritional as well as the volatile composition of in-season and off-season Hezuo 903tomato at red stage[J].European Food Research&Technology,2016,243(2):1-12.DOI:10.1007/s00217-016-2736-7.
[9]TOOR R K,SAVAGE G P,LISTER C E.Seasonal variations in the antioxidant composition of greenhouse grown tomatoes[J].Journal of Food Composition and Analysis,2006,19(1):1-10.DOI:10.1016/j.jfca.2004.11.008.
[10]高洪娜.土壤环境因素对水果果实品质的影响[J].中国林副特产,2015(5):95-97.DOI:10.13268/j.cnki.fbsic.2015.05.038.
[11]李银坤,郭文忠,薛绪掌,等.不同灌溉施肥模式对温室番茄产量、品质及水肥利用的影响[J].中国农业科学,2017,50(19):3757-3765.DOI:10.3864/j.issn.0578-1752.2017.19.012.
[12]雷喜红,李新旭,王铁臣,等.不同种植密度对番茄长势、果实品质及产量的影响[J].北方园艺,2015(7):30-33.DOI:10.11937/bfyy.201507009.
[13]赵英,程智慧,孟焕文.不同光质果袋春夏季节套袋对番茄果实发育及品质的影响[J].中国生态农业学报,2008(6):1398-1402.DOI:10.3724/SP.J.1011.2008.01398.
[14]ILI?Z S,MILENKOVI?L,STANOJEVI?L,et al.Effects of the modification of light intensity by color shade nets on yield and quality of tomato fruits[J].Scientia Horticulturae,2012,139:90-95.DOI:10.1016/j.scienta.2012.03.009.
[15]徐圆圆,覃仪,吕蔓芳,等.LED光源在植物工厂中的应用[J].现代农业科技,2 0 1 6(6):1 6 1-1 6 2;1 7 0.D O I:1 0.3 9 6 9/j.issn.1007-5739.2016.06.100.
[16]杨俊伟,鲍恩财,张珂嘉,等.不同红蓝光比例对番茄幼苗叶片结构及光合特性的影响[J].西北农业学报,2018,27(5):716-726.DOI:10.7606/j.issn.1004-1389.2018.05.014.
[17]胡晓波,温辉梁,许全,等.番茄红素含量测定[J].食品科学,2005,26(9):548-551.DOI:10.3321/j.issn:1002-6630.2005.09.154.
[18]常培培,梁燕,张静,等.5种不同果色樱桃番茄品种果实挥发性物质及品质特性分析[J].食品科学,2014,35(22):215-221.DOI:10.7506/spkx1002-6630-201422042.
[19]岳钉伊,张静,赵建涛,等.增施CO2与LED补光对番茄果实品质及挥发性物质的影响[J].食品科学,2018,39(1):124-130.DOI:10.7506/spkx1002-6630-201801019.
[20]BALDWIN E A,GOODNER K,PLOTTO A.Interaction of volatiles,sugars,and acids on perception of tomato aroma and flavor descriptors[J].Journal of Food Science,2008,73(6):294-307.DOI:10.1111/j.1750-3841.2008.00825.x.
[21]SCHOUTEN R E,WOLTERING E J,TIJSKENS L M M.Sugar and acid interconversion in tomato fruits based on biopsy sampling of locule gel and pericarp tissue[J].Postharvest Biology&Technology,2016,111:83-92.DOI:10.1016/j.postharvbio.2015.07.032.
[22]李岩,王丽伟,文莲莲,等.红蓝光质对转色期间番茄果实主要品质的影响[J].园艺学报,2017,44(12):2372-2382.DOI:10.16420/j.issn.0513-353x.2017-0171.
[23]刘怡玲,陈军,郑青松,等.5个樱桃番茄品种弱光下生长、产量及品质的比较[J].江苏农业科学,2017,45(21):158-161.DOI:10.15889/j.issn.1002-1302.2017.21.044.
[24]CHEN Q,LIU S Q,ZHANG Z K,et al.Effect of different light emitting diode sources on tomato fruit quality during colorchanged period[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(5):156-161.DOI:10.3969/j.issn.1002-6819.2009.05.30.
[25]刘晓英,徐志刚,常涛涛,等.不同光质LED弱光对樱桃番茄植株形态和光合性能的影响[J].西北植物学报,2010,30(4):725-732.
[26]王丽伟.红蓝光质对番茄碳氮代谢和果实品质的影响机制研究与应用[D].北京:中国农业科学院,2017:41-43.
[27]王利斌,李雪晖,石珍源,等.番茄果实的芳香物质组成及其影响因素研究进展[J].食品科学,2017,38(17):291-300.DOI:10.7506/spkx1002-6630-201717047.
[28]ZHANG J,ZHAO J,XU Y,et al.Genome-wide association mapping for tomato volatiles positively contributing to tomato flavor[J].Frontiers in Plant Science,2015,6:1-13.DOI:10.3389/fpls.2015.01042.
[29]XU Y,BARRINGER S.Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry(SIFT-MS)[J].Journal of Food Science,2010,75(3):268-273.DOI:10.1111/j.1750-3841.2010.01537.x.
[30]BALDWIN E A,SCOTT J W,SHEWMAKER C K,et al.Flavor trivia and tomato aroma:biochemistry and possible mechanisms for control of important aroma components[J].Hortscience,2000,35(6):1013-1022.DOI:10.1002/9781444302493.ch5.
[31]LEWINSOHN E,SITRIT Y,BAR E,et al.Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits,as revealed by comparative genetic analyses[J].Journal of Agricultural and Food Chemistry,2005,53(8):3142-3148.DOI:10.1021/jf047927t.
[32]VILJANEN K,LILLE M,HEINI?R L,et al.Effect of high-pressure processing on volatile composition and odour of cherry tomato puree[J].Food Chemistry,2011,129(4):1759-1765.DOI:10.1016/j.foodchem.2011.06.046.
[33]唐晓伟,刘明池,何洪巨,等.新鲜番茄风味组分研究[J].食品科学,2007,28(2):28-30.DOI:10.3321/j.issn:1002-6630.2007.02.002.
[34]杨明惠,陈海丽,唐晓伟,等.不同栽培季节番茄果实芳香物质的比较[J].中国蔬菜,2009(18):8-13.