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园艺学报 ›› 2017, Vol. 44 ›› Issue (12): 2372-2382.doi: 10.16420/j.issn.0513-353x.2017-0171

• 研究报告 • 上一篇    下一篇

红蓝光质对转色期间番茄果实主要品质的影响

李 岩1,2,3,4,*,王丽伟5,文莲莲1,魏 珉1,2,4,史庆华1,2,3,4,杨凤娟1,3,4,王秀峰1,3   

  1. (1山东农业大学园艺科学与工程学院,山东泰安 271018;2农业部黄淮海设施农业工程科学观测实验站,山东泰安 271018;3作物生物学国家重点实验室,山东泰安 271018;4山东果蔬优质高效生产协同创新中心,山东泰安 271018;5中国农业科学院农业环境与可持续发展研究所,北京 100081)
  • 出版日期:2017-12-25 发布日期:2017-12-25

Effects of Red and Blue Light Qualities on Main Fruit Quality of Tomato During Color-turning Period

LI Yan1,2,3,4,*,WANG Liwei5,WEN Lianlian1,WEI Min1,2,4,SHI Qinghua1,2,3,4,YANG Fengjuan1,3,4,and WANG Xiufeng1,3   

  1. (1College of Horticultural Science and Engineering,Shandong Agricultural University,Tai’an,Shandong 271018,China;2Scientific Observing and Experimental Station of Environment Controlled Agricultural Engineering in Huang-Huai-Hai Region,Ministry of Agriculture,Tai’an,Shandong 271018,China;3State Key Laboratory of Crop Biology,Tai’an,Shandong 271018,China;4Shandong Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production,Shandong Agricultural University,Tai’an,Shandong 271018,China;5Institute of Environment and Sustainable Development in Agriculture,Chinese Academy of Agricultural Sciences,Beijing 100081,China)
  • Online:2017-12-25 Published:2017-12-25

摘要:

采用LED精量调制光源,以番茄品种‘Micro-Tom’为试材,设置红光(R)、蓝光(B)和红蓝组合光3︰1(3R1B)3个处理,以白光(W)为对照,研究红蓝光质对转色期间番茄果实主要品质及番茄红素生物合成关键酶基因表达的影响。结果表明,与对照相比,红光和3R1B处理可显著提高番茄果实可溶性糖含量和糖酸比,降低可滴定酸含量;蓝光下维生素C、可溶性蛋白和可滴定酸含量明显升高,可溶性糖含量较低,但与对照差异不明显。随着果实成熟,红光和3R1B处理下番茄红素含量及牻牛儿基牻牛儿基焦磷酸合成酶(GGPS)和八氢番茄红素合成酶(PSY)基因的表达量显著高于蓝光和对照,尤以3R1B处理最明显;蓝光则显著降低了番茄红素含量,GGPS和PSY1表达受到抑制。综上,蓝光能够促进维生素C、蛋白质和有机酸含量增加;红光和红蓝组合光则有利于碳水化合物的积累,且通过提高番茄红素生物合成关键酶基因GGPS和PSY1的转录水平和活性,促进番茄红素合成,尤以3R1B处理最佳。说明适宜比例的红蓝组合光有利于番茄果实转色,提高果实品质。

关键词: 番茄, 番茄红素, 发光二极管, 光质, 果实品质

Abstract:

The LED as precision modulation light sources were used with 3 treatments including red(R)light,blue(B)light and combination of red and blue light with proportion of 3︰1(3R1B),white light as control. The effects of red and blue light qualities on main fruit quality and gene expression of key enzymes involved in the biosynthesis of lycopene of tomato with‘Micro-Tom’as experiment material during color-turning period were studied. The results showed that compared with control,red and 3R1B light treatment could significantly increase the soluble sugar content and ratio of sugar and acid in tomato fruit,but reduced the titratable acid content. The content of vitamin C,soluble protein and titratable acid under blue light was significantly enhanced,while lower in the soluble sugar content and no significant difference was found compared with control. With the fruit maturation,the lycopene content and gene expression of geranylgeranyl pyrophosphate synthase(GGPS)and phytoene synthase(PSY)were significantly higher under red and 3R1B light than those under blue and white light,especially for 3R1B. Furthermore,the lycopene content was significantly reduced and the expression of GGPS and PSY1 was inhibited by blue light. In summary,blue light could promote the increment in levels of vitamin C,protein and organic acids. Red and combination of red and blue light were more conducive to the accumulation of carbohydrates,and promoted lycopene synthesis by enhancing the transcription levels and activities of GGPS and PSY1,which involved in the biosynthesis of lycopene,especially the latter treatment. It indicated that the combination of red and blue light with appropriate proportion could promote the color-turning of tomato fruit and improve fruit quality.

Key words: tomato, lycopene, light-emitting-diode, light quality, fruit quality

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