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| 番茄茎秆浸提液对番茄生长和风味品质的影响 |
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李琦1,梅延豪1,刘齐1,徐晓东1,赵芳1,管彤彤1,武永军2,杨振超1*
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| (1.西北农林科技大学 园艺学院, 陕西 杨凌 712100;2.西北农林科技大学 生命科学学院, 陕西 杨凌 712100) |
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| 摘要: |
| 为探究番茄茎秆资源化应用技术及效果，本研究利用番茄茎杆有氧发酵浸提液(EX1)和番茄茎杆厌氧发酵浸提液(EX2)水培番茄，以山崎营养液处理为对照(CK)，对番茄植株的生长形态、果实营养品质和挥发性物质等相关指标进行分析。结果表明:1)EX1和EX2处理的株高、茎粗、叶面积和生物量等指标低于CK处理，但番茄果实可溶性固形物、糖酸比、可溶性蛋白和维生素C等指标均优于CK处理，并以EX2处理表现最佳；2)EX1、EX2和CK处理检测到挥发性物质数量依次是39、34和27种；3)EX1、EX2和CK处理的挥发性物质总含量依次是1 403.35、1 931.10和1 368.40 μg/kg；4)EX1、EX2和CK处理的番茄特征挥发性物质总量依次是953.82、1 256.60 和1 055.06 μg/kg。说明单纯使用番茄茎杆浸提液水培番茄，虽然在生长上稍显弱势，但可显著改善果实营养和风味品质。本研究一定程度上使番茄茎秆得到了有效利用，也为其他蔬菜茎秆资源化技术提供理论参考，具有较为广阔的前景。 |
| 关键词: 番茄茎秆 浸提液 水培 番茄风味品质 气相色谱-质谱联用 |
| DOI：10.11841/j.issn.1007-4333.2021.04.05 |
| 投稿时间：2020-08-04 |
| 基金项目:国家重点研发计划(2018YFD0201205-2)；陕西省农业厅农业科技创新集成推广项目(NYKJ-2018-YL22)；杨凌示范区农业科技示范推广项目(2017-TS-21) |
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| Effects of tomato stem compost extract on tomato growth and flavor quality |
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LI Qi1,MEI Yanhao1,LIU Qi1,XU Xiaodong1,ZHAO Fang1,GUAN Tongtong1,WU Yongjun2,YANG Zhenchao1*
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| (1.College of Horticulture, Northwest A & F University, Yangling 712100, China;2.College of Life Sciences, Northwest A & F University, Yangling 712100, China) |
| Abstract: |
| In order to explore the application technology and effect of tomato stem recycling, tomato stem aerobic fermentation extract(EX1)and tomato stem anaerobic fermentation extract(EX2)were used to culture tomato in water, and Yamasaki nutrient solution was used as control(CK)to analyze the growth morphology of plant, fruit nutritional quality and volatile compounds of tomato. The results showed that: 1)The plant height, stem diameter, leaf area and biomass of EX1 and EX2 treatments were lower than those of CK treatmen. The soluble solids, sugar acid ratio, soluble protein and vitamin C of EX1 and EX2 treatments were better than those of CK treatment, and EX2 treatment was the best; 2)The number of volatile compounds detected in EX1, EX2 and CK treatments were 39, 34 and 27, respectively; 3)The total contents of volatile compounds in EX1, EX2 and CK treatments were 1 403. 35, 1 931. 10 and 1 368. 40 μg/kg, respectively; 4)The total amount of characteristic volatile compounds in EX1, EX2 and CK treatments were 953. 82, 1 256. 60 and 1 055. 06 μg/kg, respectively. The results showed that the growth of tomato in hydroponic culture with tomato stem extract was slightly weak, but the culture could significantly improve the fruit nutrition and flavor quality. In conclusion, this study, to a certain extent, provides method for the effective use of tomato stem, and a theoretical reference for other vegetable stem resource technology, which has broad prospects. |
| Key words: tomato stem extract hydroponics flavor quality of tomato GC-MS |
