| 盐胁迫对樱桃番茄风味品质的影响 |
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| 引用本文： | 孙叶烁,张国新,丁守鹏,姚玉涛,丁冯洁. 盐胁迫对樱桃番茄风味品质的影响[J]. 核农学报, 2022, 36(4): 838-844. DOI: 10.11869/j.issn.100-8551.2022.04.0838 |
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| 作者姓名： | 孙叶烁 张国新 丁守鹏 姚玉涛 丁冯洁 |
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| 作者单位： | 河北省农林科学院滨海农业研究所,河北 唐山 063299 |
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| 基金项目： | 河北省财政项目(2019-1-6-4);河北省重点研发计划项目(20326910D);河北省农林科学院基本科研业务费项目:盐胁迫对番茄果实糖酸组分变化规律及其代谢产物的影响 |
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| 摘 要： | 为探究盐分胁迫对樱桃番茄(Lycopersicon esculentum Mill. var. cerasiforme Alef)风味的影响,本研究以樱桃5号为试验材料,探究了不同含盐量[T1:0.05 g·kg-1(CK)、T2:1.5 g·kg-1、T3:3 g·kg-1、T4:4.5 g·kg-1、T5:6 g·kg-1]土壤条件下果实糖、酸、氨基酸、芳香类物质含量的变化。结果表明,各处理果实中果糖和葡萄糖含量较高,占糖类物质总量的94.88%~95.97%;盐胁迫能促进果实中糖类物质的积累,其中果糖在T5含量最高,较对照增加了18.34%,葡萄糖在T3含量最高,较对照显著增加了29.06%。果实中有机酸以柠檬酸和苹果酸为主,占总量的88.30%~91.60%,随着盐分的增加有机酸含量呈先升高后降低的趋势,柠檬酸和苹果酸含量均在T3最高,分别较对照显著增加了61.40%和129.90%,且有机酸总含量是对照的1.71倍。盐胁迫对樱桃番茄的氨基酸含量也有一定影响,盐胁迫处理果实中谷氨酸和天冬氨酸含量较高;除蛋氨酸外,各氨基酸含量均以T3最高。各处理果实中共检出47种芳香物质,其中醛类12种、酮类5种、醇类14种、酯类3种;盐胁迫处理番茄果实中芳香物质的种类较多,且相对含量高,其中2-已烯醛、香叶基丙酮、2-异丁基噻唑含量与对照有明显差异,是盐胁迫下影响番茄风味的重要芳香物质。本研究结果为盐胁迫提升樱桃番茄风味品质提供了数据支撑。
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| 关 键 词： | 樱桃番茄 盐胁迫 糖酸组分 氨基酸 芳香物质 |
| 收稿时间： | 2021-03-31 |
Effects of Salt Stress on Flavor Compounds of Cherry Tomato Fruits |
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| SUN Yeshuo,ZHANG Guoxin,DING Shoupeng,YAO Yutao,DING Fengjie. Effects of Salt Stress on Flavor Compounds of Cherry Tomato Fruits[J]. Acta Agriculturae Nucleatae Sinica, 2022, 36(4): 838-844. DOI: 10.11869/j.issn.100-8551.2022.04.0838 |
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| Authors: | SUN Yeshuo ZHANG Guoxin DING Shoupeng YAO Yutao DING Fengjie |
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| Affiliation: | Coastal Agriculture Institute, Hebei Academy of Agriculture and Forestry Sciences, Tangshan, Hebei 063299 |
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| Abstract: | To explore the effect of salt stress on tomato flavor quality, the changes of contents of sugar, organic acids, amino acids and aromatic substances in cherry tomato (Lycopersicon esculentum Mill. var. cerasiforme Alef) fruits under different soil salt contents [T1:0.05 g·kg-1(CK)、T2:1.5 g·kg-1、T3: 3 g·kg-1、T4:4.5 g·kg-1、T5:6 g·kg-1] were studied with Cherry No.5 as the experimental material. The result showed that fructose and glucose contents were higher in each treatment, accounting for 94.88%~95.97% of the total. Salt stress could promote the accumulation of carbohydrates in the fruits. The fructose content was the highest in T5, which increased by 18.34% compared with the control. The content of glucose was the highest in T3, with a significant increase of 29.06% compared with the control. The organic acids were mainly citric acid and malic acid in the fruit, accounting for 88.30%-91.60% of the total. The content of organic acids increased first and then decreased with the increase of salt. The contents of citric acid and malic acid were the highest in T3, which were significantly increased by 61.40% and 129.90% compared with the control, and the total organic acid content was 1.71 times that of the control. The amino acid content of cherry tomatoes was also affected by salt stress. The contents of glutamic acid and aspartic acid under salt stress were higher. And except for methionine, the contents of all amino acids at T3 were the highest. In conclusion, a total of 47 aromatic substances were detected in the fruits of all treatments, including 12 aldehydes, 5 ketones, 14 alcohols, and 3 esters. The types and relative contents of aromatic substances in tomato fruits increased under salt stress. The contents of 2-hexenal, geranyl acetone, 6,10-dimethyl and 2-isobutylthiazole were significantly different from those of the control, which were important aromatic substances affecting tomato flavor under salt stress. The findings of this study could provide data support for the improvement of cherry tomato flavor quality under salt stress. |
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| Keywords: | Lycopersicon esculentum Mill. salt stress sugar and acid components amino acid aromatic substances |
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