Effects of water deficit at different fruit growth stages on flavor quality of tomato
YANG Qi1, HU Tiantian1, LIU Tingting2, LIU Jie1, FENG Puyu1
1.College of Water Resources and Architectural Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; 2.College of Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, China
Abstract：Pot tomato plants were subjected to different degrees of water supply amount(full irrigation as W, 2/3W as medium water deficit, 1/3W as severe water deficit)at 2 growth stages(fruit expanding stage and fruit maturation stage). Effects of water deficit degree at the 2 growth stages and their interaction on flavor quality of tomato(soluble solid,soluble sugar, titratable acid and sugar/acid ratio)were analyzed. Results showed that the deficit degree at the fruit expanding stage and the maturation stage and the interaction of the two factors significantly influenced soluble sugar, titratable acid, sugar/acid ratio, soluble solid of tomato, but the influence of water deficit at the fruit expanding stage on soluble sugar was insignificant. As medium water deficit at the maturation stage, medium water de-ficit at the expanding stage dramatically increased titratable acid and soluble solid amount by 57.8% and 29.4% respectively and decreased the sugar/acid ratio by 46.6%, compared with full irrigation. As severe water deficit at the expanding stage, severe water deficit at the fruit maturation stage significantly reduced soluble sugar, soluble solid amount and sugar/acid ratio in the proportion of 49.3%, 33.9% and 75.0% respectively; whereas titratrble acid rose in the proportion of 129.7%, compared with full irrigation. Soluble sugar, soluble solid and sugar/acid ratio of tomato with severe water deficit in the whole growth period significantly declined by 16.5%, 16.0% and 36.5% respectively, compared with full irrigation treatment. These results indicated that the amount of supplied water at the fruit expanding and maturation stages both made significant contribution to the flavor quality of tomato. And the effects of water deficit at a single stage on fruit flavor quality had a positive correlation with the water supply amount of another one. Moreover, moderate water deficit at the two stages significantly improved flavor quality of tomato. Severe water deficit during the whole fruit growth period had a negative influence on the improvement of flavor quality of tomato but acquired higher sourness.
杨器, 胡田田, 刘亭亭, 刘杰, 冯璞玉. 番茄果实不同发育阶段水分亏缺对其风味品质的影响[J]. 排灌机械工程学报, 2015, 33(12): 1062-1068.
YANG Qi, HU Tiantian, LIU Tingting, LIU Jie, FENG Puyu. Effects of water deficit at different fruit growth stages on flavor quality of tomato. Journal of Drainage and Irrigation Machinery Engin, 2015, 33(12): 1062-1068.
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