排灌机械工程学报Issue(12)：1062-1068,7.DOI:10.3969/j.issn.1674-8530.15.0032
番茄果实不同发育阶段水分亏缺对其风味品质的影响
Effects of water deficit at different fruit growth stages on flavor quality of tomato
摘要
Abstract
Pot tomato plants were subjected to different degrees of water supply amount (full irrigation as W,2W/3 as medium water deficit,1W/3 as severe water deficit)at 2 growth stages (fruit expan-ding stage and fruit maturation stage).Effects of water deficit degree at the 2 growth stages and their interaction on flavor quality of tomato(soluble solid,soluble sugar,titratable acid and sugar/acid ratio) were analyzed.Results showed that the deficit degree at the fruit expanding stage and the maturation stage and the interaction of the two factors significantly influenced soluble sugar,titratable acid,sugar/acid ratio,soluble solid of tomato,but the influence of water deficit at the fruit expanding stage on so-luble sugar was insignificant.As medium water deficit at the maturation stage,medium water deficit at the expanding stage dramatically increased titratable acid and soluble solid amount by 57.8% and 29.4% respectively and decreased the sugar/acid ratio by 46.6%,compared with full irrigation.As severe water deficit at the expanding stage,severe water deficit at the fruit maturation stage significant-ly reduced soluble sugar,soluble solid amount and sugar/acid ratio in the proportion of 49.3%, 33.9% and 75.0%,respectively;whereas titratable acid rose in the proportion of 129.7%,compared with full irrigation.Soluble sugar,soluble solid and sugar/acid ratio of tomato with severe water deficit in the whole growth period significantly declined by 16.5%,16.0% and 36.5% respectively,com-pared with full irrigation treatment.These results indicated that the amount of supplied water at the fruit expanding and maturation stages both made significant contribution to the flavor quality of tomato. The effects of water deficit at a single stage on fruit flavor quality had a positive correlation with the wa-ter supply amount of another one.Moreover,moderate water deficit at the two stages significantly im-proved flavor quality of tomato.Severe water deficit during the whole fruit growth period had a negative influence on the improvement of flavor quality of tomato but acquired higher sourness.关键词
番茄/风味品质/亏水水平/不同果实发育阶段Key words
tomato/flavor quality/deficit degree/different fruit growth stages分类
农业科技引用本文复制引用
杨器,胡田田,刘亭亭,刘杰,冯璞玉..番茄果实不同发育阶段水分亏缺对其风味品质的影响[J].排灌机械工程学报,2015,(12):1062-1068,7.基金项目
国家自然科学基金资助项目（51279169）；国家863计划项目 （）
