硼对“金棚1号”番茄果实挥发性成分的影响

探讨硼肥对番茄果实挥发性物质的影响,以陕西地区主栽番茄品种"金棚1号"为实验材料,采用叶面喷施(L)、营养液混施(W)2种不同施硼方式和1.9、3.8、5.7 mg/L的3种不同硼酸质量浓度处理,以不含硼酸营养液为对照(CK),利用顶空固相微萃取-气相色谱-质谱联用技术测定其挥发性物质成分和含量。结果表明:7种处理的番茄果实共检测出79种挥发性成分,主要包含醛类、酯类、醇类、烯烃类和酮类等物质。挥发性物质成分总含量从高到低顺序依次为:不含硼酸营养液+叶面喷施1.9 mg/L硼酸(L1)含3.8 mg/L硼酸营养液(W2)含1.9 mg/L硼酸营养液(W1)不含硼酸营养液+叶面喷施5.7 mg/L硼酸(L3)含5.7 mg/L硼酸营养液(W3)不含硼酸营养液+叶面喷施3.8 mg/L硼酸(L2)不含硼酸营养液(CK);且共包含了14种特征香气物质,其特征香气成分总含量从高到低排序为:W2L1L3W1W3L2CK。此外,相同硼肥质量浓度不同施用方式和相同施用方式不同硼肥质量浓度水平对番茄特征效应化合物影响不同,含3.8 mg/L硼酸营养液处理番茄果实检测出全部14种特征香气物质,包含果香型、青香型和花香型3种类型香气成分,且果香型香气成分含量最高,其中对香气含量贡献最大的为6-甲基-5-庚烯-2-酮,因而香气成分表现丰富。因此,施用含3.8 mg/L硼酸营养液可以使番茄果实的果香味浓厚且香气物质丰富。

Effects of Boron Fertilizer on Volatiles of “Jinpeng No.1” Tomato Fruit

Boron fertilizer applications by foliar spraying (L) and nutrient solution application (W) at different levels of
boron (1.9, 3.8, and 5.7 mg/L H3BO3), respectively, were performed to investigate the effects of boron fertilizer on volatiles
of tomato (cv. “Jinpeng No.1”) fruit using boron-free nutrient solution treatment as control (CK). The composition and
content of aroma compounds were measured using solid phase microextraction coupled to gas chromatography-mass
spectrometry (SPME-GC-MS). The results showed that a total of 79 volatiles were detected in seven treatment groups of
tomato fruits, with aldehydes, esters, alcohols, hydrocarbons and ketiones being the predominant compounds. The decreasing
order of total volatile component contents was as follows: L1 > W2 > W1 > L3 > W3 > L2 > CK. Meanwhile, 14 of these
were characteristic aroma components and their total contents were in the descending order: W2 > L1 > L3 > W1 > W3 >
L2 > CK. Different application methods for the same concentration of boron and different boron levels applied in the same
way had different effects on the characteristic compounds of tomato. All 14 characteristic aroma components and 3 types
of aroma components (‘fruity aroma’, ‘green aroma’ and ‘floral aroma’) were detected in the treatment group of 3.8 mg/L
H3BO3 nutrient solution, with fruity aroma being the most predominant as well as 6-methyl-5-hepten-2-one being the biggest
contributor to the aroma, suggesting the presence of a wide range of aroma compounds in the tomato fruits. Therefore,
the application of 3.8 mg/L H3BO3 nutrient solution can result in the formation of a wide variety of aroma compounds
responsible for the strong fruity aroma in tomato.