植物营养与肥料学报2010,16(3)：763-767 Plant Nutrition and Fertilizer Science
供锌水平对番茄果实抗氧化性及风味品质的影响
侯雷平1，吴俊华1，李梅兰1*，李远新2*
（1山西农业大学园艺学院，山西太谷030801；2北京市农林科学院蔬菜研究中心，北京100089）
摘要：为研究不同供锋水平对番茄产量及果实风味品质的影明，设置了不同的硫酸锌浓度的溶液培养试验。结果表明，无论缺锌还是多锌处理，番茄叶片叶绿素含量均显著下降；MDA含量显著上升，POD酶活性下降，以缺锌处理较为明显；缺锌处理SOD酶活性显著低于对照，而多锌处理稍高于对照，产量均下降。缺锋和多锋处理番茄果实的酸度增加，Ve含量降低；缺锌处理可落性固形物显著下降，多锌处理与正常处理没有差别。此外，缺锌和多锌处理果实中的番肺红素、总酚和总黄酮含量均低于正常处理，面抗氧化力没有差别，果实的芳香物质种类组成
也发生了变化。说明适宜的锌水平是保证番茄高产、优质的重要因素。关键词：番葡；锌：抗氧化性；风味品质
中图分类号：S641.2；S147.21
文章标识码：A
文章编号：1008505X(2010)030763-05
Effects of Zn fertilization on antioxidative capacity
andflavorqualityoftomatofruit HOU Lei-ping', WU Jun-hua', LI Mei-lan' , LI Yuan-xin?*
(I College of Horticulture, Shanxi Agricultural Uniersiy, Taigu Shanxi 030801, China;
2 Bejing Vegetable Research Cenier, Bejing Academy of Agricultare and Forestry Sciences, Bejing 100089, China)
Abstract: The experiment was carried out to study the effects of different Zn2+ treatments on yield and flavor quality of tomato( Lycopersicon esculentum Mill. )fruits by designing different concentration of zinc sulfate in nutrition solution. The results showed that the yield, chlorophyll content and POD activity are decreased under both deficiency and overplus of Zn2+ treatments, while MDA content of leaves is increased significantly. SOD activity of leaves under the Zn2+ deficien cy is lower than that of the control, while it is not changed under the high level of Zn2+ , Acid content of the fruits is in-creased under the two treatments, while the Vc content is decreased, Moreover, soluble substance content of the fruits is obviously decreased under the Zn?+ deficiency treatment, while it seems no remarkable change under the overplus Zn?+ treatment. In addition, contents of lycopene, total phenolics and total flavonoid of the fruits are all decreased under the two treatments and the types of aroma compounds are changed, while the antioxidative capacities are not markedly changed . Therefore, suitable Zn2+ fertilization is an important factor for producing high yield and quality of tomato fruits, Key words: tomato; zinc; antioxidative capacity; flavor quality
香茄（LycopersiconesculentumMill.）是深受大众喜爱的一种水果型蔬菜。由于番茄含有酚类物质和番茄红素等活性物质成分，在维持人体健康、预防疾病方面具有重要的作用(-3)。因此，有关提高番茄活性物质含量方面的研究普遍受到重视(4)。锌是植物必需的微量元素之一，通过影响植物的光合作用
收稿日期：2009-10-14
接受日期：2010-01-15
和糖的运转而影响植物的碳水化合物代谢，锌还与植物的氮素代谢作用有紧密联系。此外，锌还在维持细胞膜的完整性中起着重要作用[5],通过与磷脂及膜蛋白质巯基相互作用来稳定生物膜。
近年来，有关锌与农产品品质关系的研究发现施用锌肥能够明显改善农产品品质6]。锌对于蔬菜
基金项目：山西省留学同国人员科研资助项日(2007062)：山西省科技攻关计划项目(20090311022)；山西省人才引进资金项目资助。
作者简介：侯雷平（1963—），男，山西域曲人，硕士，副教授，主要从事成菜赖培生理方面的研究。Tel；0354-6285901，E-mail：sxdhlp@126.oom
通我作者 E-mail; liyuanxin@nerev.com, limeilan-2@hotmail.com
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