增施CO_2与LED补光对番茄果实品质及挥发性物质的影响

以‘金棚1号’番茄为实验材料,研究了在秋冬季日光温室里增施不同浓度CO_2和LED补光对番茄果实产量、品质以及挥发性芳香物质的影响。结果表明:LED补光+增施CO_2 1 200μL/L的处理条件可显著提高番茄果实中可溶性固形物、总酸、可溶性蛋白质和番茄红素的含量,显著增加单果质量、果实颜色,并显著降低果实硝酸盐的含量。利用顶空固相萃取结合气相色谱-质谱联用仪对果实的挥发性芳香物质的含量进行测定,结果表明LED补光与增施CO_2提高了番茄特征挥发性芳香物质的含量,如6-甲基-5-庚烯-2酮、β-紫罗兰酮和己醛等,也丰富了其种类,使番茄果味香浓,香气丰富。

Effect of CO2 Enrichment and LED Light Supplementation on the Quality and Volatile Compounds of Tomato Fruits

This study investigated the effect of adding different concentrations of CO2 and LED light supplementation in the greenhouse during autumn and winter on the quality and volatile components of tomato fruits from the ‘Jinpeng No. 1’ cultivar. Results indicated that treatment with 1 200 μL/L CO2 + LED supplementation significantly improved the soluble solid, total acid and soluble protein contents in tomato fruits, and the fruit weight, and also increased the lycopene content and fruit coloration while significantly reducing the content of nitrate nitrogen in fruits. Headspace solid phase extraction and gas chromatographymass spectrometry were used to analyze the volatile components of tomato fruits under different treatments. Results showed that CO2 enrichment and LED light supplementation increased the contents such as 6-methyl-5-hepten-2-ketone, β-ionone and hexanal in tomato fruits and types of characteristic compounds, making the fruity aroma stronger and richer.