结果期不同温度和光照处理对番茄品质的影响
摘要
本试验研究了3种不同温度和3种不同光照强度双因子两两交叉处理下温室番茄结果期番茄果实内部4个不同部位中果皮、心室隔壁、胶质胎座、果肉的碳水化合物代谢,以寻找不同温度光照处理下番茄果实内部碳水化合物代谢的变化及果实内部碳水化合物的分配规律;试验还研究了番茄结果期4个不同生理时期光合作用的表现,以及温室番茄果实的品质和产量,以探明温室番茄栽培中不同生理时期温度和光照的最佳搭配,为生产实践中设施番茄栽培温度和光照的环境控制提供参考依据。结果如下:
1、番茄结果期4个不同生理时期的光合作用表现不一致,温室番茄结果初期、转色期在温室内自然温度增加3～5℃(约27±2℃),并且光照强度增加5000L(x约30000Lx)处理下番茄叶片光合作用最强;果实膨大期在温室内自然温度增加6～8℃(约30±2℃),并且在温室内自然光照(约25000Lx)条件下光合作用最强;而成熟期温室内自然温度(约23±2℃)搭配光照强度增加5000Lx(约30000Lx)处理下番茄叶片光合作用最强。
2、受温度和光照的两因子三个水平叠加影响,番茄果实内不同部位蔗糖代谢相关酶(酸性转化酶、中性转化酶、蔗糖合成酶、蔗糖磷酸合成酶)活性变化明显,在试验设定的温度范围内随着温度的升高胶质胎座中酸性转化酶活性显著提高,果肉中酸性转化酶活性则逐渐减小。温室内自然温度增加6～8℃(约30±2℃)条件下(T6、T7、T8)胶质胎座中中性转化酶活性随着光照的增强逐渐升高,且差异显著。总体看不同温度光照处理对番茄果实不同部位蔗糖合成酶活性规律不明显,温室内自然温度处理下(CK、T1、T2)番茄果实内部不同部位随着光照的增强,中果皮和心室隔壁中蔗糖磷酸合成酶逐渐升高;温室内自然温度增加3～5℃(约27±2℃)条件下(T3、T4、T5)番茄果实内部不同部位随着光照的增强,中果皮和心室隔壁中蔗糖磷酸合成酶逐渐升高。温室内自然温度增加6～8℃(约30±2℃)条件下(T6、T7、T8)番茄果实内不同部位蔗糖磷酸合成酶活性整体小于其他两种温度处理,其中随着光照的增强中果皮和心室隔壁中蔗糖磷酸合成酶活性逐渐升高,随着光照的增强果肉中蔗糖磷酸合成酶活性逐渐降低。
3、受温度和光照两种因素的交互影响,番茄果实内不同部位蔗糖、果糖、可溶性糖积累表现不一致,随着温度的升高,蔗糖积累在番茄果实心室隔壁中逐渐增多,在果肉和胶质胎座中逐渐减少,光照对番茄果实不同部位蔗糖积累规律性不明显;在温室内自然温度加温3～5℃(约27±2℃)条件下番茄果实内各部位果糖积累显著高于其他两种温度处理。综合分析认为,温室内温度和光照采用温室内自然温度增加3～5℃(约27±2℃)搭配光照强度增加10000Lx(约35000Lx)可以显著增加番茄果实内蔗糖、果糖、可溶性糖的含量,从而提高番茄果实综合品质。
4、在不同温度和光照交叉影响下,不同处理番茄果实产量和品质结果不同,温室内自然温度增加3～5℃并且光照强度增加10000Lx下番茄平均单果重最大,为0.14Kg,温室内自然温度增加3～5℃并且光照强度增加5000Lx处理平均单果重次之,二者无显著性差异。温室内自然温度增加3～5℃条件下随着光照的增强,番茄平均单果重增大。温室内自然温度增加3～5℃(约27±2℃)并且光照强度增加5000Lx(约30000Lx)处理番茄果实成熟后果形指数最高,为0.90;畸形果率最小,为6.7%;果实裂果率最小,为6.7%;番茄红素含量最高,达2.01mg/100g;VC含量最高,达6.67ug/ml;可溶性蛋白质含量最高,达0.06mg/g;可溶性糖含量最高,达133190.4ug/g;有机酸含量最低,只有0.36%,也即糖酸比最大。综合分析认为,温室内自然温度增加3～5℃(约27±2℃)并且光照强度增加5000Lx(约30000Lx)可以提高番茄品质,增加番茄产量。
In this study we analyse the sucrose metabolism of four different parts of tomato fruit in three level of temperature and three level of light, including pulp、dissepiment、peceinic and mesocarp. To find out the changes of the sucrose metabolism and the law of the sucrose metabolism distribution in different parts of tomato under different temperature and lights. We also analyse the photosynthesis in the four different physiological periods in fruiting period of tomato, and the final quality and field. To find out the best coordinate of different temperature and lights in tomato cultivation. In order to provide the theoretical basis in tomato cultivation. The main results are as follows:
1 The photosynthesis not consistency in four different physiological periods in fruiting period of tomato. The temperature of greenhouse add 3~5℃(about 27±2℃)with the lights of greenhouse add 5000Lx(about 30000Lx) could increase the photosynthesis mostly in the early fruit stage and turning stage of tomato. The temperature of greenhouse add 6~8℃( about 30±2℃) with the lights of greenhouse could increase the photosynthesis mostly in the enlarge stage of tomato.The temperature of greenhouse with the lights of greenhouse add 5000Lx(about 30000Lx) could increase the photosynthesis mostly in the maturity stage of tomato.
2 With the effect of the superposition of three different types of temperature and lights, the sucrose metabolism(AI、NI、SS、SPS) in different parts of tomato fruit changes obviously. In appropriate temperature range, as the increase of temperature the active of AI in peceinic of tomato increase, but the active of NI in mesocarp of tomato decrease. In the temperature of greenhouse add 6~8℃(T6、T7、T8) the active of NI increase with the light increase, and the difference notably. In all, the effect of different temperature and lights as the active of SS in different parts of tomato have not clear law. In the treatment of natural temperature(CK、T1、T2)of greenhouse, with the increase of lights the active of SPS in pulp and dissepiment increased. The treatment of the temperature of greenhouse add 3~5℃(about 27±2℃) (T3、T4、T5),with the increase of lights the active of SPS in pulp and dissepiment increased. The treatment of the temperature of greenhouse add 6~8℃(about 30±2℃) (T6、T7、T8),the active of SPS less than the other treatment of temperature, as the increase of light the active of SPS in pulp and dissepiment increased,but the the active of SPS in mesocarp decreased.
3 Taking the tomato mature fruit including pulp、dissepiment、peceinic and mesocarp in each processing that apply the different temperature and light treatments in blossom and fruiting stage of tomato determine the final accumulation of sucrose、fructose and the soluble sugar separately which take the nature cultivation's tomato growing in the greenhouse as the comparison. the results indicated that influenced by temperature and light treatment ,the accumulation of the sucrose、the fructose、and the soluble sugar in different parts of tomato have nothing in common. As the increase of temperature, the sucrose in dissepiment of tomato increase, the pulp and peceinic of tomato make decrease. The content of sucrose in different part of tomato effect by light have not a clear law. The temperature of greenhouse +3~5℃( about 27±2℃)+the lights of greenhouse add 10000Lx(about 35000Lx) have a best effection of the content of suceose、fructose、soluble sugar in tomato.
4 In the treatment of different temperature and light, the quality and yield of tomato difference. In the treatment of the temperature of greenhouse add 3~5℃(about 27±2℃)with the light of greenhouse add 10000Lx(about 35000Lx)made the average fruit weight of tomato biggest. less than it, but there is no clear difference. In the treatment of the temperature of greenhouse add 3~5℃with the increase of light the average fruit weight of tomato increase. In the treatment of the temperature of greenhouse add 3~5℃(about 27±2℃) with the light of greenhouse add 5000Lx(about 30000Lx)made the fruit shape index biggest ,for 0.90; the deformed fruit rate least, for 6.7%;the cracking rate least, for 6.7%; have the maximum of lycopene,for2.01 mg/100g;the maximum of VC, for 6.67 ug/ml; the maximum of soluble protein, for 0.06mg/g;the maximum of soluble sugar,for133190.4ug/g;the organic acid lowest, just 0.36%, and the sugar acid ratio biggest. In all, the treatment of the temperature of greenhouse add 3~5℃( about 27±2℃)with the light of greenhouse add 5000Lx(about 30000Lx)could increase the quality of tomato, and increase the yield of tomato.
1、番茄结果期4个不同生理时期的光合作用表现不一致,温室番茄结果初期、转色期在温室内自然温度增加3～5℃(约27±2℃),并且光照强度增加5000L(x约30000Lx)处理下番茄叶片光合作用最强;果实膨大期在温室内自然温度增加6～8℃(约30±2℃),并且在温室内自然光照(约25000Lx)条件下光合作用最强;而成熟期温室内自然温度(约23±2℃)搭配光照强度增加5000Lx(约30000Lx)处理下番茄叶片光合作用最强。
2、受温度和光照的两因子三个水平叠加影响,番茄果实内不同部位蔗糖代谢相关酶(酸性转化酶、中性转化酶、蔗糖合成酶、蔗糖磷酸合成酶)活性变化明显,在试验设定的温度范围内随着温度的升高胶质胎座中酸性转化酶活性显著提高,果肉中酸性转化酶活性则逐渐减小。温室内自然温度增加6～8℃(约30±2℃)条件下(T6、T7、T8)胶质胎座中中性转化酶活性随着光照的增强逐渐升高,且差异显著。总体看不同温度光照处理对番茄果实不同部位蔗糖合成酶活性规律不明显,温室内自然温度处理下(CK、T1、T2)番茄果实内部不同部位随着光照的增强,中果皮和心室隔壁中蔗糖磷酸合成酶逐渐升高;温室内自然温度增加3～5℃(约27±2℃)条件下(T3、T4、T5)番茄果实内部不同部位随着光照的增强,中果皮和心室隔壁中蔗糖磷酸合成酶逐渐升高。温室内自然温度增加6～8℃(约30±2℃)条件下(T6、T7、T8)番茄果实内不同部位蔗糖磷酸合成酶活性整体小于其他两种温度处理,其中随着光照的增强中果皮和心室隔壁中蔗糖磷酸合成酶活性逐渐升高,随着光照的增强果肉中蔗糖磷酸合成酶活性逐渐降低。
3、受温度和光照两种因素的交互影响,番茄果实内不同部位蔗糖、果糖、可溶性糖积累表现不一致,随着温度的升高,蔗糖积累在番茄果实心室隔壁中逐渐增多,在果肉和胶质胎座中逐渐减少,光照对番茄果实不同部位蔗糖积累规律性不明显;在温室内自然温度加温3～5℃(约27±2℃)条件下番茄果实内各部位果糖积累显著高于其他两种温度处理。综合分析认为,温室内温度和光照采用温室内自然温度增加3～5℃(约27±2℃)搭配光照强度增加10000Lx(约35000Lx)可以显著增加番茄果实内蔗糖、果糖、可溶性糖的含量,从而提高番茄果实综合品质。
4、在不同温度和光照交叉影响下,不同处理番茄果实产量和品质结果不同,温室内自然温度增加3～5℃并且光照强度增加10000Lx下番茄平均单果重最大,为0.14Kg,温室内自然温度增加3～5℃并且光照强度增加5000Lx处理平均单果重次之,二者无显著性差异。温室内自然温度增加3～5℃条件下随着光照的增强,番茄平均单果重增大。温室内自然温度增加3～5℃(约27±2℃)并且光照强度增加5000Lx(约30000Lx)处理番茄果实成熟后果形指数最高,为0.90;畸形果率最小,为6.7%;果实裂果率最小,为6.7%;番茄红素含量最高,达2.01mg/100g;VC含量最高,达6.67ug/ml;可溶性蛋白质含量最高,达0.06mg/g;可溶性糖含量最高,达133190.4ug/g;有机酸含量最低,只有0.36%,也即糖酸比最大。综合分析认为,温室内自然温度增加3～5℃(约27±2℃)并且光照强度增加5000Lx(约30000Lx)可以提高番茄品质,增加番茄产量。
In this study we analyse the sucrose metabolism of four different parts of tomato fruit in three level of temperature and three level of light, including pulp、dissepiment、peceinic and mesocarp. To find out the changes of the sucrose metabolism and the law of the sucrose metabolism distribution in different parts of tomato under different temperature and lights. We also analyse the photosynthesis in the four different physiological periods in fruiting period of tomato, and the final quality and field. To find out the best coordinate of different temperature and lights in tomato cultivation. In order to provide the theoretical basis in tomato cultivation. The main results are as follows:
1 The photosynthesis not consistency in four different physiological periods in fruiting period of tomato. The temperature of greenhouse add 3~5℃(about 27±2℃)with the lights of greenhouse add 5000Lx(about 30000Lx) could increase the photosynthesis mostly in the early fruit stage and turning stage of tomato. The temperature of greenhouse add 6~8℃( about 30±2℃) with the lights of greenhouse could increase the photosynthesis mostly in the enlarge stage of tomato.The temperature of greenhouse with the lights of greenhouse add 5000Lx(about 30000Lx) could increase the photosynthesis mostly in the maturity stage of tomato.
2 With the effect of the superposition of three different types of temperature and lights, the sucrose metabolism(AI、NI、SS、SPS) in different parts of tomato fruit changes obviously. In appropriate temperature range, as the increase of temperature the active of AI in peceinic of tomato increase, but the active of NI in mesocarp of tomato decrease. In the temperature of greenhouse add 6~8℃(T6、T7、T8) the active of NI increase with the light increase, and the difference notably. In all, the effect of different temperature and lights as the active of SS in different parts of tomato have not clear law. In the treatment of natural temperature(CK、T1、T2)of greenhouse, with the increase of lights the active of SPS in pulp and dissepiment increased. The treatment of the temperature of greenhouse add 3~5℃(about 27±2℃) (T3、T4、T5),with the increase of lights the active of SPS in pulp and dissepiment increased. The treatment of the temperature of greenhouse add 6~8℃(about 30±2℃) (T6、T7、T8),the active of SPS less than the other treatment of temperature, as the increase of light the active of SPS in pulp and dissepiment increased,but the the active of SPS in mesocarp decreased.
3 Taking the tomato mature fruit including pulp、dissepiment、peceinic and mesocarp in each processing that apply the different temperature and light treatments in blossom and fruiting stage of tomato determine the final accumulation of sucrose、fructose and the soluble sugar separately which take the nature cultivation's tomato growing in the greenhouse as the comparison. the results indicated that influenced by temperature and light treatment ,the accumulation of the sucrose、the fructose、and the soluble sugar in different parts of tomato have nothing in common. As the increase of temperature, the sucrose in dissepiment of tomato increase, the pulp and peceinic of tomato make decrease. The content of sucrose in different part of tomato effect by light have not a clear law. The temperature of greenhouse +3~5℃( about 27±2℃)+the lights of greenhouse add 10000Lx(about 35000Lx) have a best effection of the content of suceose、fructose、soluble sugar in tomato.
4 In the treatment of different temperature and light, the quality and yield of tomato difference. In the treatment of the temperature of greenhouse add 3~5℃(about 27±2℃)with the light of greenhouse add 10000Lx(about 35000Lx)made the average fruit weight of tomato biggest. less than it, but there is no clear difference. In the treatment of the temperature of greenhouse add 3~5℃with the increase of light the average fruit weight of tomato increase. In the treatment of the temperature of greenhouse add 3~5℃(about 27±2℃) with the light of greenhouse add 5000Lx(about 30000Lx)made the fruit shape index biggest ,for 0.90; the deformed fruit rate least, for 6.7%;the cracking rate least, for 6.7%; have the maximum of lycopene,for2.01 mg/100g;the maximum of VC, for 6.67 ug/ml; the maximum of soluble protein, for 0.06mg/g;the maximum of soluble sugar,for133190.4ug/g;the organic acid lowest, just 0.36%, and the sugar acid ratio biggest. In all, the treatment of the temperature of greenhouse add 3~5℃( about 27±2℃)with the light of greenhouse add 5000Lx(about 30000Lx)could increase the quality of tomato, and increase the yield of tomato.
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