食品科学2025，Vol.46Issue(9)：11-19,9.DOI:10.7506/spkx1002-6630-20241110-070
钙锌配施对番茄果实品质的影响
Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato
摘要
Abstract
In this study,the effect of basal zinc fertilization combined with foliar application of calcium on the appearance,nutritional and flavor quality of tomato(cv.Zheyingfen 1)was investigated through pot cultivation experiments.Basal zinc fertilization at two concentrations(0 and 0.1 g/L)followed by foliar application of different concentrations of CaCl2(0,2.5,5,and 10 g/L)was performed in a total of 8 treatments.The results showed that the combined application of calcium and zinc significantly improved the appearance of tomato fruit and increased the number of fruits per cluster,fruit transverse diameter,and single fruit mass,the most pronounce effect being observed in the 0.1 g/L zinc+5 g/L CaCl2 treatment(T6).In terms of nutritional quality,the combined application significantly enhanced the contents of soluble solids,soluble protein,vitamin C,lycopene,and flavonoids in tomato fruit,with the most pronounced effect being observed in treatment T6.The combined application of calcium and zinc also significantly influenced the composition and content of amino acids in tomato fruit.The contents of various taste-active amino acids and essential amino acids were the highest in treatment T6,showing that this treatment improved the flavor quality of tomatoes.Additionally,the combined application significantly affected the types and contents of volatile flavor compounds in tomato fruit,increasing the levels of substances that contribute positively to tomato flavor.Principal component analysis(PCA)showed that treatment 6 gained the highest comprehensive score.In conclusion,compared with individual applications,the combined application of calcium and zinc more effectively promoted fruit growth and development,enhanced overall nutritional quality,and facilitated the accumulation of flavor compounds.The combination of 0.1 g/L zinc and 5 g/L calcium chloride demonstrated the best promoting effect on tomato fruit quality.关键词
番茄/钙锌配施/果实品质/氨基酸组分/风味物质Key words
tomato/combined application of calcium and zinc/fruit quality/amino acids/flavor substances分类
园艺学与植物营养学引用本文复制引用
王飞,周为彤,梁利婷,张铖锋,杨小慧,张毅,侯雷平,石玉..钙锌配施对番茄果实品质的影响[J].食品科学,2025,46(9):11-19,9.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2300700) （2024YFD2300700）
山西省现代农业产业技术体系建设专项(2024CYJSTX08) （2024CYJSTX08）
