外源褪黑素对水培韭菜生长和品质的影响

doi:10.16420/j.issn.0513-353x.2023-0242

园艺学报 ›› 2024, Vol. 51 ›› Issue (4): 847-858.doi: 10.16420/j.issn.0513-353x.2023-0242

外源褪黑素对水培韭菜生长和品质的影响

郝金倩¹^,²^,³, 王宝驹², 佟静², 刘明池²^,³, 武占会², 王素娜¹^,^*(), 刘宁²^,³^,^*()

¹ 河北工程大学园林与生态工程学院，河北邯郸 056038
² 北京市农林科学院蔬菜研究所，国家蔬菜工程技术研究中心，农业农村部华北都市农业重点实验室，北京 100097
³ 北京市农林科学院蔬菜研究所，蔬菜生物育种全国重点实验室，北京 100097

收稿日期:2023-07-10 修回日期:2023-12-08 出版日期:2024-04-25 发布日期:2024-04-26
通讯作者:
*E-mail：liuning@nercv.org，wang-suna@163.com
基金资助:
北京市农林科学院“青年英才”项目(YCXTD00002-10); 北京市农林科学院蔬菜研究所改革事业发展项目(KYCX2023-06); 国家现代农业产业技术体系建设专项资助(CARS-24-B-02)

Effects of Exogenous Melatonin on Growth，Quality and Flavor of Hydroponic Chinese Chive

HAO Jinqian¹^,²^,³, WANG Baoju², TONG Jing², LIU Mingchi²^,³, WU Zhanhui², WANG Suna¹^,^*(), LIU Ning²^,³^,^*()

¹ College of Landscape and Ecological Engineering，Hebei University of Engineering，Handan，Hebei 056038，China
² National Engineering Research Center for Vegetables，Key Laboratory of Urban Agriculture（North），Ministry of Agriculture and Rural Affairs，Beijing Vegetable Research Center，Beijing Academy of Agriculture and Forestry Sciences， Beijing 100097，China
³ State Key Laboratory of Vegetable Biobreeding，Beijing Academy of Agriculture and Forestry Sciences，Beijing 100097，China

Received:2023-07-10 Revised:2023-12-08 Published:2024-04-25 Online:2024-04-26
Contact:
*E-mail：liuning@nercv.org，wang-suna@163.com

摘要/Abstract

摘要：

水培韭菜辛辣风味不足是限制产业发展难题之一，其主要原因是韭菜风味前体物质S-烃基半胱氨酸亚砜[S-alk(en)yl cysteine sulfoxide，CSO]积累不足。为提升水培韭菜风味，以‘791’韭菜为试材，研究含有不同浓度（25、50、75、100、150 μmol · L^-1）褪黑素的水培营养液对韭菜生长发育和品质的影响。结果表明：水培韭菜的株高、叶宽、叶长、根系活力、单株干（鲜）质量、理论产量等指标随外源褪黑素浓度的增加呈现先上升后下降的趋势，在褪黑素浓度为100 μmol · L^-1时达到峰值；褪黑素处理显著提高超氧化物歧化酶（SOD）、过氧化物酶（POD）活性，显著降低丙二醛（MDA）和过氧化氢（H₂O₂）含量；75或100 μmol · L^-1褪黑素处理能有效促进韭菜可溶性糖、可溶性蛋白、维生素C、总黄酮、总酚等营养物质的积累，硝酸盐含量略有增加；褪黑素处理能显著提升韭叶辛辣度，编码CSO合成关键酶基因AtuFMO4/5/6的表达量也显著增加，它们可能与韭叶辛辣风味提高密切关联。综上，外源褪黑素处理有助于提升水培韭菜的产量和品质，75 μmol · L^-1褪黑素处理能够兼顾韭菜产量、品质和生产成本，实现优质水培韭菜生产。

关键词: 水培韭菜, 褪黑素, S-烃基半胱氨酸亚砜, 品质, 风味

Abstract:

Hydroponic Chinese chive often tastes less pungent due to the changes in cultivation methods，which threatens the sustainable development of the hydroponic Chinese chive sector. The decline of the flavor of hydroponic chive intensity is primarily associated with the production of total S-alk(en)yl cysteine sulfoxides（CSOs）in its leafy tissues. In order to improve the flavor of hydroponic Chinese chive，the effects of different concentrations of melatonin（MT）on growth，development，leaf quality，and flavor were investigated. The results showed that the plant height，leaf width/length，root activity，dry（fresh）weight per plant，and theoretical yield of Chinese chive reach maximums under 100 μmol · L^-1 MT treatment. MT treatment significantly increased the activities of SOD and POD，whereas the content of MDA and H₂O₂ significantly decreased. 75 or 100 μmol · L^-1 MT effectively promoted the accumulation of soluble sugar，soluble protein，vitamin C，total flavonoids，as well as total phenols in Chinese chives. Intriguingly，the results revealed that the leaf pungency of hydroponic Chinese chive was boosted by MT treatments，even comparable to that of soil-grown counterparts. Accordingly，the expression of three AtuFMOs，encoding key enzymes of CSO biosynthesis，was also significantly increased under MT treatments. Taken together，exogenous MT treatment could improve the yield and quality of hydroponic Chinese chive，and 75 μmol · L^-1 MT is recommended，which provides a trade-off between the crop yield and flavor quality of hydroponic Chinese chive.

Key words: hydroponic Chinese chive, melatonin, S-alk(en)yl cysteine sulfoxide, quality, flavor

郝金倩, 王宝驹, 佟静, 刘明池, 武占会, 王素娜, 刘宁. 外源褪黑素对水培韭菜生长和品质的影响[J]. 园艺学报, 2024, 51(4): 847-858.

HAO Jinqian, WANG Baoju, TONG Jing, LIU Mingchi, WU Zhanhui, WANG Suna, LIU Ning. Effects of Exogenous Melatonin on Growth，Quality and Flavor of Hydroponic Chinese Chive[J]. Acta Horticulturae Sinica, 2024, 51(4): 847-858.

图/表 9

参考文献 38

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基因 Genes	序列（5′-3′） Sequences
DN1582_c0_g1（AtuFMO1）	F：TGTGCCTGCACATCCATATT；R：TTACAGGAAGCCTTGCGAAT
DN2424_c0_g1（AtuFMO2）	F：CAACCTGCAAACACCTCCTT；R：GGGGAAATCGGAGAACTGAT
DN7503_c0_g2（AtuFMO3）	F：AAATCCGCCTCATGTACCAG；R：TATCGAGTATGTCGGCATCG
DN10312_c0_g1（AtuFMO4）	F：AAAAGCCCCATCGAGAAAAT；R：GTACTCCGACCACGACCATT
DN43204_c0_g3（AtuFMO5）	F：ATACCCAGGTTGCTTTGCTG；R：CCCTGAACCATTTGATGACC
DN89960_c0_g1（AtuFMO6）	F：AGATTGCCAAGCATCAAAGG；R：TCCCACTAGCTCCAGGGATA
DN253_c0_g1（AtuSKP1）	F：GGGATGCCGATTTTGTTAAA；R：TTTCCGGATCTCTTCTGGTG

基因 Genes	序列（5′-3′） Sequences
DN1582_c0_g1（AtuFMO1）	F：TGTGCCTGCACATCCATATT；R：TTACAGGAAGCCTTGCGAAT
DN2424_c0_g1（AtuFMO2）	F：CAACCTGCAAACACCTCCTT；R：GGGGAAATCGGAGAACTGAT
DN7503_c0_g2（AtuFMO3）	F：AAATCCGCCTCATGTACCAG；R：TATCGAGTATGTCGGCATCG
DN10312_c0_g1（AtuFMO4）	F：AAAAGCCCCATCGAGAAAAT；R：GTACTCCGACCACGACCATT
DN43204_c0_g3（AtuFMO5）	F：ATACCCAGGTTGCTTTGCTG；R：CCCTGAACCATTTGATGACC
DN89960_c0_g1（AtuFMO6）	F：AGATTGCCAAGCATCAAAGG；R：TCCCACTAGCTCCAGGGATA
DN253_c0_g1（AtuSKP1）	F：GGGATGCCGATTTTGTTAAA；R：TTTCCGGATCTCTTCTGGTG

MT/（μmol · L^-1）	叶长/cm Leaf length	叶宽/cm Leaf width	株高/cm Plant height	假茎粗/cm Pseudostem diameter	叶片数 Leaf number	根系活力/（μg · h^-1· g^-1 FW） Root activity
0（对照Control）	23.23 ± 0.453 bc	4.33 ± 0.114 bc	30.41 ± 0.342 c	2.37 ± 0.070 b	5.20 ± 0.133 b	844.83 ± 7.604 c
25	22.97 ± 0.460 c	4.53 ± 0.161 b	30.97 ± 0.453 c	2.46 ± 0.074 b	5.70 ± 0.153 a	852.88 ± 10.071 c
50	22.99 ± 0.439 c	4.49 ± 0.176 b	30.95 ± 0.379 c	2.53 ± 0.074 b	5.70 ± 0.153 a	858.63 ± 9.822 c
75	24.44 ± 0.435 ab	4.72 ± 0.182 ab	32.25 ± 0.442 b	2.54 ± 0.074 b	5.70 ± 0.153 a	889.09 ± 9.566 b
100	25.58 ± 0.453 a	5.05 ± 0.187 a	34.90 ± 0.482 a	2.89 ± 0.067 a	5.80 ± 0.133 a	1 024.17 ± 8.349 a
150	23.02 ± 0.503 c	3.99 ± 0.139 c	32.30 ± 0.461 b	2.57 ± 0.073 b	5.70 ± 0.153 a	847.71 ± 5.748 c

MT/（μmol · L^-1）	叶长/cm Leaf length	叶宽/cm Leaf width	株高/cm Plant height	假茎粗/cm Pseudostem diameter	叶片数 Leaf number	根系活力/（μg · h^-1· g^-1 FW） Root activity
0（对照Control）	23.23 ± 0.453 bc	4.33 ± 0.114 bc	30.41 ± 0.342 c	2.37 ± 0.070 b	5.20 ± 0.133 b	844.83 ± 7.604 c
25	22.97 ± 0.460 c	4.53 ± 0.161 b	30.97 ± 0.453 c	2.46 ± 0.074 b	5.70 ± 0.153 a	852.88 ± 10.071 c
50	22.99 ± 0.439 c	4.49 ± 0.176 b	30.95 ± 0.379 c	2.53 ± 0.074 b	5.70 ± 0.153 a	858.63 ± 9.822 c
75	24.44 ± 0.435 ab	4.72 ± 0.182 ab	32.25 ± 0.442 b	2.54 ± 0.074 b	5.70 ± 0.153 a	889.09 ± 9.566 b
100	25.58 ± 0.453 a	5.05 ± 0.187 a	34.90 ± 0.482 a	2.89 ± 0.067 a	5.80 ± 0.133 a	1 024.17 ± 8.349 a
150	23.02 ± 0.503 c	3.99 ± 0.139 c	32.30 ± 0.461 b	2.57 ± 0.073 b	5.70 ± 0.153 a	847.71 ± 5.748 c

MT /（μmol · L^-1）	叶绿素a/（mg · g^-1） Chl. a	叶绿素b/（mg · g^-1） Chl. b	叶绿素（a+b）/（mg · g^-1） Total chl.	类胡萝卜素/（mg · g^-1） Car.
0（对照Control）	0.27 ± 0.018 ab	0.16 ± 0.007 ab	0.42 ± 0.024 ab	0.028 ± 0.003 a
25	0.25 ± 0.011 b	0.15 ± 0.004 b	0.39 ± 0.015 b	0.023 ± 0.002 a
50	0.30 ± 0.017 a	0.16 ± 0.016 ab	0.45 ± 0.028 ab	0.030 ± 0.004 a
75	0.30 ± 0.017 a	0.17 ± 0.008 a	0.47 ± 0.024 a	0.031 ± 0.003 a
100	0.31 ± 0.012 a	0.18 ± 0.007 a	0.49 ± 0.019 a	0.031 ± 0.002 a
150	0.29 ± 0.011 ab	0.16 ± 0.004 ab	0.45 ± 0.015 ab	0.031 ± 0.002 a

外源褪黑素对水培韭菜生长和品质的影响

Effects of Exogenous Melatonin on Growth，Quality and Flavor of Hydroponic Chinese Chive

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MT/ （μmol · L^-1）	纤维素/ （mg · g^-1DW） Fiber	维生素C/ （mg · g^-1） Vitamin C	可溶性糖/ （mg · g^-1） Soluble sugar	可溶性蛋白/ （mg · g^-1） Soluble protein	总黄酮/ （mg · g^-1） Flav.	总酚/% Total polyphenol	硝态氮/ （mg · kg^-1） Nitrate nitrogen
0 （对照Control）	346.42 ± 2.087 a	97.84 ± 1.986 b	49.88 ± 0.619 b	7.54 ± 0.144 ab	27.42 ± 0.799 d	0.468 ± 0.024 b	723.32 ± 5.993 b
25	244.88 ± 2.383 b	98.38 ± 1.082 b	49.99 ± 0.384 b	7.75 ± 0.138 ab	28.45 ± 0.438 cd	0.498 ± 0.019 ab	656.35 ± 5.405 c
50	244.29 ± 1.033 b	100.54 ± 0.540 b	50.11 ± 0.293 b	7.81 ± 0.105 ab	31.09 ± 0.801 ab	0.510 ± 0.015 ab	555.98 ± 5.197 d
75	242.80 ± 1.490 b	114.05 ± 2.162 a	51.21 ± 0.908 ab	7.85 ± 0.055 ab	32.57 ± 0.785 a	0.534 ± 0.021 ab	733.44 ± 5.760 b
100	238.93 ± 1.365 b	115.13 ± 1.082 a	51.99 ± 0.384 a	9.08 ± 0.058 a	32.66 ± 0.513 a	0.554 ± 0.028 a	765.64 ± 5.070 a
150	243.69 ± 1.954 b	97.84 ± 1.576 b	52.10 ± 0.617 a	9.14 ± 0.086 a	29.40 ± 0.197 bc	0.544 ± 0.028 a	778.65 ± 5.256 a

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外源褪黑素对水培韭菜生长和品质的影响

Effects of Exogenous Melatonin on Growth，Quality and Flavor of Hydroponic Chinese Chive

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