控制缺水作为非生物性压力因素,以改善番茄的营养和风味质量
Ning Jin1, Dan Zhang2, Li Jin1
1College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China.
Food chemistry: X
|October 2, 2023
概括
缺水灌改善了番茄的质量,增加了营养含量和味道. 适度缺水 (T2) 增强了氨基酸,有机酸和矿物质含量,为节水技术提供了洞察力.
科学领域:
- 农业科学 农业科学
- 园艺园艺 园艺园艺
- 植物生理学 植物生理学
背景情况:
- 缺水灌对于提高农业用水效率至关重要.
- 有限的研究存在于WD灌对西红果品质的影响.
- 了解这些影响对于可持续的番茄生产至关重要.
研究的目的:
- 研究不同灌水位对番茄果实质量的影响.
- 在不同缺水条件下比较番茄的营养和风味特征.
- 确定最佳的水资源管理策略,以提高番茄的质量.
主要方法:
- 番茄经历了不同的水灌水级:全灌 (CK:90% FMC) 和缺水处理 (T1-T4:80%,65%,55%,45% FMC).
- 从成熟的绿色到红色成熟阶段评估了水果的质量.
- 分析了营养成分 (氨基酸,有机酸,矿物质) 和风味特征.
主要成果:
- 适度缺水 (T2:65% FMC) 显著增加了proline,阿斯巴拉丁酸,果酸,酸和酸含量.
- 氨和谷氨酸在T2治疗期间下降.
- 在T2水果中,总氨基酸和有机酸含量分别增加了18.91%和26.12%.
- 经T2处理的西红含 (K) 和 (P) 的含量较高,特征性香味得到改善.
结论:
- 缺水灌,特别是在中等水平 (T2),对番茄的营养和风味质量产生了积极的影响.
- 通过WD灌优化水资源管理可以增强西红果的特点.
- 这些发现支持开发节水灌技术,以提高番茄产量.
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