| 盐胁迫对番茄生长和果实品质的影响 |
| |
| 引用本文： | 徐进,赵鹤,任爽,王帅,张瑞芬,王铁臣. 盐胁迫对番茄生长和果实品质的影响[J]. 蔬菜, 2020, 0(8): 20-23 |
| |
| 作者姓名： | 徐进 赵鹤 任爽 王帅 张瑞芬 王铁臣 |
| |
| 作者单位： | 北京市农业技术推广站,北京 100029;北京市土地整理储备中心,北京 101117;北京北农种业有限公司,北京100028 |
| |
| 基金项目： | 果类蔬菜产业技术体系北京市创新团队项目（BAIC01-2018）;北京市农业局项目（20180101）。 |
| |
| 摘 要： | 为探索适宜高品质番茄栽培的盐胁迫浓度,试验通过调节番茄结果期营养液的电导率(EC值分别设为2.5、3.5、4.5、5.5 mS/cm),比较了不同盐胁迫处理对番茄长势、果实品质和产量的影响。结果表明:营养液EC值在3.5～5.5 mS/cm范围内,番茄果实的可溶性固形物、可溶性糖、VC和番茄红素含量均呈上升趋势,可滴定酸依次下降,且在4.5～5.5 mS/cm范围内,667 m~2产量均比对照增加;因此,通过NaCl进行盐胁迫有利于改善番茄口感和营养品质,适宜EC值范围为4.5～5.5 mS/cm。
|
| 关 键 词： | 番茄 NaCl 盐胁迫 果实品质 |
Effects of Salt Stress on Tomato Growth and Fruit Quality |
| |
| XU Jin,ZHAO He,REN Shuang,WANG Shuai,ZHANG Ruifen,WANG Tiechen. Effects of Salt Stress on Tomato Growth and Fruit Quality[J]. Vegetables, 2020, 0(8): 20-23 |
| |
| Authors: | XU Jin ZHAO He REN Shuang WANG Shuai ZHANG Ruifen WANG Tiechen |
| |
| Affiliation: | 1. Beijing Agricultural Technology Extension Station, Beijing 100029, China; 2. Beijing Land Consolidation and Reserve Center, Beijing 101117, China; 3. Beijing Beinong Seed Industry Co., Ltd., Beijing 100028, China |
| |
| Abstract: | Abstract: In order to explore the suitable salt stress concentration for high-quality tomato cultivation, the effects of different salt stress treatments on the growth, fruit quality and yield of tomato were compared by adjusting the conductivity of nutrient solution (EC value was 2.5, 3.5, 4.5, 5.5 mS/cm, respectively) in the fruit development period. The results showed that the fruit contents of soluble solids, soluble sugar, VC and lycopene increased within the nutrient solution EC value range of 3.5-5.5 mS/cm, while the titratable acid decreased. The yields of 667 m2 were higher than that of the control within the range of 4.5-5.5 mS/cm. Therefore, salt stress by NaCl was benefi cial to improve the taste and nutritional quality of tomato, and the suitable EC value range was 4.5-5.5 mS/cm. |
| |
| Keywords: | Keywords: tomato NaCl salt stress fruit quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《蔬菜》浏览原始摘要信息 |
|
点击此处可从《蔬菜》下载全文 |
|
