张玉静, 赫连一歌, 梁文杰, 栗国栋, 张铖锋, 张毅, 石玉. 铁锌硒配施对番茄果实品质、风味物质及矿质元素含量的影响[J]. 中国生态农业学报 (中英文), 2024, 32(4): 1−13. DOI: 10.12357/cjea.20230470
引用本文: 张玉静, 赫连一歌, 梁文杰, 栗国栋, 张铖锋, 张毅, 石玉. 铁锌硒配施对番茄果实品质、风味物质及矿质元素含量的影响[J]. 中国生态农业学报 (中英文), 2024, 32(4): 1−13. DOI: 10.12357/cjea.20230470
ZHANG Y J, HELIAN Y G, LIANG W J, LI G D, ZHANG C F, ZHANG Y, SHI Y. Effects of combined application of Fe, Zn and Se on fruit quality, flavour, and mineral element content in tomato fruit[J]. Chinese Journal of Eco-Agriculture, 2024, 32(4): 1−13. DOI: 10.12357/cjea.20230470
Citation: ZHANG Y J, HELIAN Y G, LIANG W J, LI G D, ZHANG C F, ZHANG Y, SHI Y. Effects of combined application of Fe, Zn and Se on fruit quality, flavour, and mineral element content in tomato fruit[J]. Chinese Journal of Eco-Agriculture, 2024, 32(4): 1−13. DOI: 10.12357/cjea.20230470

铁锌硒配施对番茄果实品质、风味物质及矿质元素含量的影响

Effects of combined application of Fe, Zn and Se on fruit quality, flavour, and mineral element content in tomato fruit

  • 摘要: 本试验以‘普罗旺斯’番茄为试材, 采取根部基施和叶面喷施相结合的方式, 设置喷施蒸馏水(CK)、叶面喷施50 μmol(Zn)∙L−1 ZnSO4·7H2O Zn(L)、叶面喷施100 μmol(Fe)∙L−1 EDTA-Fe Fe(L)、根部施用0.1 g(Zn)∙L−1 ZnSO4·7H2O Zn(R)、根部施用0.1 g(Zn)∙L−1 ZnSO4·7H2O+叶面喷施100 μmol(Fe)∙L−1 EDTA-Fe Zn(R)+Fe(L)、根部施用0.05 g(Se)∙L−1 富硒有机肥 Se(R)、根部施用0.05 g(Se)∙L−1 富硒有机肥+叶面喷施50 μmol(Zn)∙L−1 ZnSO4·7H2O Se(R)+Zn(L)、根部施用0.05 g(Se)∙L−1 富硒有机肥+叶面喷施100 μmol(Fe)∙L−1 EDTA-Fe Se(R)+Fe(L)共8个处理, 研究铁锌硒配施对番茄果实品质、风味物质及矿质元素的影响。结果表明: 1)与CK相比, 铁锌硒单施与配施均能显著提高番茄果实的单果重, 其中Zn(R)较CK单果重显著增加63.40% (P<0.05)。2) Zn(L)和Se(R)+Zn(L)处理与CK相比均能够显著提高果实可溶性糖和可滴定酸含量, 其中Se(R)+Zn(L)处理果实可溶性糖和可滴定酸含量分别显著提高63.88%和55.17% (P<0.05)。3)与CK相比, Se(R)+Zn(L)处理能够显著提高果实必需氨基酸中缬氨酸、苯丙氨酸以及丝氨酸、天冬氨酸、谷氨酸等5种非必需氨基酸含量。4) Zn(R)+Fe(L)、Se(R)+Zn(L)、Se(R)+Fe(L)处理均有利于增加番茄果实中风味物质含量, 提高作物风味品质, 表现为Zn(R)+Fe(L)>Se(R)+Zn(L)>Se(R)+Fe(L)。5)与CK相比, 铁锌硒单施及配施基本上能够增加番茄果实的大量及微量元素含量, 其中Zn(L)、Fe(L)处理下Ca含量均可显著提高110.00%, Mn含量分别显著提高73.86%、121.16% (P<0.05); Se(R)、Se(R)+Zn(L)处理下Mn含量显著上升350.62%、307.88% (P<0.05)。6)对番茄果实生长及品质指标进行主成分分析, 结果显示Zn(R)+Fe(L)、Se(R)+Zn(L)处理的综合得分较高, 即对番茄果实营养品质的提升效果最显著。

     

    Abstract: In this experiment, ‘Provence’ tomato was used as the test material, and a combination of root basal application and foliar-spraying of Fe, Zn, and Se fertilizers was adopted to explore the effects of combined application of these elements on fruit quality, flavor, and mineral element content in tomato. Eight treatments were set, including spraying distilled water (CK), foliar-spraying of 50 μmol(Zn)∙L−1 ZnSO4·7H2O Zn(L), foliar-spraying of 100 μmol(Fe)∙L−1 EDTA-Fe Fe(L), root application of 0.1 g(Zn)∙L−1 ZnSO4·7H2O Zn(R), root application of 0.1 g(Zn)∙L−1 ZnSO4·7H2O + foliar-spraying of 100 μmol(Fe)∙L−1 EDTA-Fe Zn(R)+Fe(L), root application of 0.05 g(Se)∙L−1 Se rich organic fertilizer Se(R), root application of 0.05 g∙L−1 Se rich organic fertilizer + foliar-spraying of 50 μmol(Zn)∙L−1 ZnSO4·7H2O Se(R)+Zn(L), and 0.05 g(Se)∙L−1 Se rich organic fertilizer + foliar-spraying of 100 μmol(Fe)∙L−1 EDTA-Fe Se(R)+Fe(L). Fruit weight, nutrient content, amino acid content, volatile flavor compound content, and elemental content were investigated to determine the optimal combination of Fe, Zn, and Se. The results showed that 1) both the sole and combined applications of Fe, Zn, and Se significantly increased the fruit weight of tomato in comparison to CK, with Zn(R) increasing fruit weight by 63.40% (P<0.05). 2) Zn(L) and Se(R)+Zn(L) treatments significantly increased soluble sugar and titratable acidity contents in the fruits in comparison to CK, with soluble sugar and titratable acidity significantly increasing by 63.88% and 55.17% (P<0.05) under Se(R)+Zn(L) treatment. 3) The Se(R)+Zn(L) treatment significantly increased the content of essential amino acids, such as valine and phenylalanine, and five non-essential amino acids, such as serine, aspartic acid, and glutamic acid, in comparison to CK. 4) Zn(R)+Fe(L), Se(R)+Zn(L), and Se(R)+Fe(L) increased the content of aroma compounds in tomato fruits and improved the flavor quality of the crop in the order of Zn(R)+Fe(L) > Se(R)+Zn(L) > Se(R)+Fe(L). 5) Compared to CK, the sole and combined applications of Fe, Zn, and Se could increase the contents of major elements and microelements in tomato fruits in most cases. The Ca content significantly increased by 110.00% under both Zn(L) and Fe(L) treatments. Similarly, Mn content significantly increased by 73.86% and 121.16%, respectively (P<0.05). The Mn content under Se(R) and Se(R)+Zn(L) treatments significantly increased by 350.62% and 307.88%, respectively (P<0.05). 6) Principal component analysis of tomato fruit growth and quality indices showed that the Zn(R)+Fe(L) and Se(R)+Zn(L) treatments demonstrated higher composite values, indicating that these treatments had the most notable impact on enhancing the nutritional quality of tomato fruits.

     

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