外源2,4-表油菜素内酯及褪黑素对樱桃番茄果实品质和果皮形态结构的影响

doi:10.6048/j.issn.1001-4330.2024.07.021

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (7): 1738-1747.DOI: 10.6048/j.issn.1001-4330.2024.07.021

• 园艺特产·贮藏保鲜加工 • 上一篇下一篇

外源2,4-表油菜素内酯及褪黑素对樱桃番茄果实品质和果皮形态结构的影响

张福林¹^,²(), 李宁², 刘宇翔¹^,², 陈怡佳¹^,², 余庆辉²(), 闫会转¹()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业科学院园艺作物研究所/新疆特色果蔬基因组研究与遗传改良重点实验室,乌鲁木齐 830091

收稿日期:2024-01-10 出版日期:2024-07-20 发布日期:2024-09-04
通信作者: 闫会转(1985-),女,河南南阳人,副教授,博士,硕士生/博士生导师,研究方向为蔬菜分子育种,(E-mail)hzhyan1118@163.com；
余庆辉(1970-),男,广东大埔人,研究员,博士,硕士生/博士生导师,研究方向为番茄遗传育种,(E-mail)yuqinghui@xaas.ac.cn
作者简介:张福林(1998-),男,新疆乌苏人,硕士研究生,研究方向为番茄栽培生理与品质调控,(E-mail)18095998056@163.com
基金资助:
国家自然科学基金项目(32260763);新疆农业科学院科技创新专项孵化项目(xjkcpy-2021001);新疆维吾尔自治区重点研发计划项目子课题(2022B02032-2);新疆维吾尔自治区蔬菜产业技术体系(绿色栽培岗)

Effects of exogenous 2,4-Epibrassinolide and melatonin on fruit quality and peel morphology of cherry tomato

ZHANG Fulin¹^,²(), LI Ning², LIU Yuxiang¹^,², CHEN Yijia¹^,², YU Qinghui²(), YAN Huizhuan¹()

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China
2. Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables/Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2024-01-10 Published:2024-07-20 Online:2024-09-04
Supported by:
National Natural Science Foundation of China(32260763);Special Incubation Project of Science & Technology Renovation of Xinjiang Academy of Agricultural Sciences(xjkcpy-2021001);Key R&D Program of Xinjiang Uygur Autonomous Region(2022B02032-2);Xinjiang Vegetable Research System(Green Cultivation)

摘要/Abstract

摘要：

【目的】研究不同浓度的2,4-表油菜素内酯(EBR)和褪黑素(MT)处理对樱桃番茄果实生长发育过程中的果实品质和果皮形态结构的影响,为提高樱桃番茄果实品质提供一定理论或技术支撑。【方法】以樱桃番茄果实为材料,在樱桃番茄膨大期、绿熟期、转色期、红熟期喷施3种浓度的EBR和MT,分析果实的品质和细胞结构。【结果】累计喷施植物生长调节剂,在果实进入红熟期均产生不同程度的影响,单果质量在100 μmol/L的MT处理下显著高出对照组29.96%;果实硬度在0.1 mg/L的EBR处理下与对照组相比提升了17.21%;0.1 mg/L的EBR和100 μmol/L的MT分别是2种植物生长调节剂中糖酸比、可溶性蛋白、VC相比于对照(CK)提升最高的,分别提升了51.14%和58.81%、37.96%和39.40%、49.05%和27%;0.05 mg/L的EBR和100 μmol/L的MT分别是2种植物生长调节剂中可溶性固形物提升最高的,分别提升了24.01%和44.10%;3种EBR处理下外表皮与CK相比均有所提高;厚角组织在0.1 mg/L的EBR处理下与对照组相比增加了10.06%。【结论】0.1 mg/L的EBR处理下的樱桃番茄的耐贮藏性和运输性较佳,100 μmol/L的MT处理下的樱桃番茄内在品质更佳。

关键词: 樱桃番茄; 2,4-油菜素内酯; 褪黑素; 果实品质; 石蜡切片

Abstract:

【Objective】To study the effects of different concentrations of EBR and MT treatments on the quality of cherry tomato fruits during growth and development, in order to provide some theoretical or technical support for improving the quality of cherry tomato fruits.【Methods】Cherry tomato fruits were sprayed with three concentrations of EBR and MT at the expansion, green ripening, color change and red ripening stages to determine the fruit quality and cell structure.【Results】Cumulative spraying of plant growth regulators under all six treatments was found to produce varying degrees of effect at the time of fruit entry into the red ripening stage, and the mass of single fruit was significantly higher than the control by 29.96% under the MT treatment of 100 μmol/L; Fruit hardness is enhanced by 17.21% under EBR treatment of 0.1 mg/L compared to the control; EBR at 0.1 mg/L and MT at 100 μmol/L were the highest enhancements in sugar-acid ratio, soluble protein, and vitamin C compared to control (CK) for both plant growth regulators, with 51.14% and 58.81%, 37.96% and 39.40%, 37.96% and 39.40%, 49.05% and 27%, respectively; EBR at 0.05 mg/L and MT at 100 μmol/L were the highest elevations of soluble solids among the two plant growth regulators with 24.01% and 44.10%, respectively; The outer epidermis increased under all three EBR treatments compared to CK; thick horn tissue increased by 10.06% under 0.1 mg/L EBR treatment compared to the control.【Conclusion】It was found that cherry tomatoes under 0.1 mg/L EBR treatment had better storage and transportation resistance, and cherry tomatoes under 100 μmol/L MT treatment had better intrinsic quality.

Key words: cherry tomato; 2,4-epibrassinolide(EBR); melatonin(MT); fruit quality; paraffin section

中图分类号:

S641.2

张福林, 李宁, 刘宇翔, 陈怡佳, 余庆辉, 闫会转. 外源2,4-表油菜素内酯及褪黑素对樱桃番茄果实品质和果皮形态结构的影响[J]. 新疆农业科学, 2024, 61(7): 1738-1747.

ZHANG Fulin, LI Ning, LIU Yuxiang, CHEN Yijia, YU Qinghui, YAN Huizhuan. Effects of exogenous 2,4-Epibrassinolide and melatonin on fruit quality and peel morphology of cherry tomato[J]. Xinjiang Agricultural Sciences, 2024, 61(7): 1738-1747.

图/表 8

表1 植物生长调节剂浓度梯度

Tab.1 Hormone concentration gradient

处理 Treatments	浓度 Concentration
对照(CK)	蒸馏水+0.1%Tween80+0.1%乙醇
EBR_0.05	0.05 mg/L EBR+0.1%Tween80+0.1%乙醇
EBR_0.1	0.1 mg/L EBR+0.1%Tween80+0.1%乙醇
EBR_0.2	0.2 mg/L EBR+0.1%Tween80+0.1%乙醇
MT₅₀	50 μmol/L MT+0.1%Tween80+0.1%乙醇
MT₁₀₀	100 μmol/L MT+0.1%Tween80+0.1%乙醇
MT₁₅₀	150 μmol/L MT+0.1%Tween80+0.1%乙醇

图1 不同发育时期及不同处理下樱桃番茄果实横径与纵径比较注:不同字母表示差异达显著水平(P<0.05);误差条显示3个生物重复的标准偏差;EP:膨大期;MG:绿熟期;BP:转色期;RRP:红熟期;CK:对照组;EBR0.05:0.05 mg/L EBR;EBR0.1:0.1 mg/L EBR;EBR0.2:0.2 mg/L EBR;MT50:50 μmol/L MT;MT100:100 μmol/L MT;MT150:150 μmol/L MT,下同

Fig.1 Comparisons of transverse and longitudinal diameters of cherry tomato fruits under different developmental stages and treatments Note: Different letters indicate significant differences (P<0.05); The error bar displays the standard deviation of three biological replicates; EP: swelling period; MG: Green ripening period; BP: color transition period; RRP: Red ripening period; CK: control group; EBR0.05: 0.05 mg/L EBR; EBR0.1: 0.1 mg/L EBR; EBR0.2: 0.2 mg/L EBR; MT50: 50 μmol/L MT; MT100: 100 μmol/L MT; MT150: 150 μmol/L MT,the same as below

图2 不同发育时期及不同处理下樱桃番茄单果质量的比较

Fig.2 Comparison of single fruit quality of cherry tomatoes at different development stages and treatments

图3 不同发育时期及不同处理下樱桃番茄果实内在品质的变化

Fig.3 Changes of different developmental periods and different treatments on the intrinsic quality of cherry tomato fruits

图4 不同发育时期及不同处理下樱桃番茄果实可溶性蛋白含量的比较

Fig.4 Comparisons of soluble protein content in cherry tomato fruits under different developmental stages and treatments

图5 不同发育时期及不同处理下樱桃番茄果皮形态结构的变化注:E:外表皮;F:厚角组织;G:薄壁细胞

Fig.5 Changes of different development stages and treatments on the morphological structure of cherry tomato peel Note: E: Outer Epidermis; F: Collenchyma G: Parenchyma

图6 不同发育时期及不同处理下樱桃番茄果实硬度、外表皮和厚角组织的变化

Fig.6 Changes of different developmental periods and under different treatments onfruit firmness, outer epidermis and thick angular tissue of cherry tomatoes

表2 红熟期时不同处理下樱桃番茄果实品质的隶属函数值的变化

Tab.2 Changes of the membership function values of cherry tomato fruit quality under different treatments during the red ripening period

项目 Items	CK	EBR_0.05	EBR_0.1	EBR_0.2	MT₅₀	MT₁₀₀	MT₁₅₀
单果重 Single fruit weight	1	0.056 88	0.128 61	0.113 56	0.564 31	0.964 59	0
可溶性糖 Soluble sugar	0	0.632 65	0.673 47	0.530 61	1	0.775 51	0.363 27
可溶性蛋白 Solube protein	0.341 46	0.762 20	0.975 61	0.859 76	0	1	0.054 88
可溶性固形物 Soluble solids	0	0.544 55	0.455 45	0.544 55	0.653 47	1	0.564 36
VC	0	0.087 80	1	0.634 14	0.126 83	0.551 22	0.360 97
可滴定酸 Titratable acid	0	0.715 23	0.841 06	0.337 75	0.854 30	1	0.231 79
F值F value	1.341 46	2.799 32	4.074 19	3.020 38	3.198 91	5.291 31	1.575 26
排名Rank number	7	5	2	3	4	1	6

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外源2,4-表油菜素内酯及褪黑素对樱桃番茄果实品质和果皮形态结构的影响

Effects of exogenous 2,4-Epibrassinolide and melatonin on fruit quality and peel morphology of cherry tomato

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