欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (13): 36-41.doi: 10.11924/j.issn.1000-6850.casb2023-0408

• 林学·园艺·园林 • 上一篇    下一篇

地源硒水平对加工番茄品质的影响

董洁1(), 火顺利1(), 赵双印1, 叶远荣1, 蔡恩格力1, 赵禹2   

  1. 1 新疆巴音郭楞蒙古自治州农业科学研究院，新疆库尔勒 841000
    2 中国地质调查局西安地质调查中心，西安 710054
  • 收稿日期:2023-05-30 修回日期:2023-12-25 出版日期:2024-04-28 发布日期:2024-04-28
  • 通讯作者:
    火顺利，女，农艺师，硕士研究生，主要从事蔬菜育种、栽培、示范与推广等工作。E-mail：。
  • 作者简介:

    董洁，女，1981年出生，新疆库尔勒人，高级农艺师，硕士研究生，主要从事特色作物育种、栽培示范推广工作。E-mail：。

  • 基金资助:
    新疆巴音郭楞蒙古自治州科学技术研究计划项目“巴州天然富硒番茄品种筛选及相关性研究”(202001); 新疆巴音郭楞蒙古自治州科技创新人才培养项目——优秀科技创新人才培养项目“焉耆盆地不同地源硒水平对加工番茄品质的影响”(202109)

The Impact of Ground Source Selenium Levels on Quality of Processed Tomatoes

DONG Jie1(), HUO Shunli1(), ZHAO Shuangyin1, YE Yuanrong1, CAI Engeli1, ZHAO Yu2   

  1. 1 Institute of Agricultural Sciences of Bayingol Mongolian Autonomous Prefecture, Korla, Xinjiang 841000
    2 Xi’an Center of Geological Survey, China Geological Survey, Xi’an 710054
  • Received:2023-05-30 Revised:2023-12-25 Published:2024-04-28 Online:2024-04-28

RichHTML

10

PDF (PC)

11

摘要：

以焉耆盆地主栽的5个加工番茄品种为试验材料，在焉耆盆地富硒土壤分布较广的焉耆县域内选取5块不同地源硒水平(Se0.309、Se0.349、Se0.400、Se0.408、Se0.495)的耕地为试验地点，采取随机区组试验，探究不同地源硒水平对加工番茄品质的影响，为焉耆盆地天然富硒土壤上生产富硒番茄产品、提高加工番茄品质提供数据支撑。结果表明，随着地源硒水平的增高，不同加工番茄品种硒含量、番茄红素含量、还原糖含量、总酸含量和糖酸比变化趋势不同。‘屯河1015’、‘屯河5501’硒含量呈增加趋势，‘屯河3501’、‘屯河17’番茄红素含量增加明显，‘屯河1943’、‘屯河17’还原糖含量增加明显，‘屯河1943’总酸含量增加明显，‘屯河1943’、‘屯河5501’糖酸比呈下降趋势，‘屯河17’糖酸比呈上升趋势。本研究中的地源硒水平梯度较小，需进一步扩大地源硒水平梯度，验证不同加工番茄硒含量、番茄红素含量、还原糖含量、总酸含量等品质的变化趋势。

关键词: 地源硒, 加工番茄, 品质, 焉耆盆地, 富硒番茄

Abstract:

Five processed tomato varieties primarily grown in the Yanqi Basin were chosen as experimental materials. Five cultivated fields, which had varying selenium levels (Se0.309, Se0.349, Se0.400, Se0.408, Se0.495), were selected as the test sites in Yanqi County with the widespread presence of selenium-rich soil. The objectives of this study were to investigate the impact of selenium levels on the quality of processed tomatoes from various sources, provide data to support the production of selenium-rich tomato products on the naturally selenium-rich soil in Yanqi Basin, and enhance the overall quality of processed tomatoes. The results indicated that the selenium content, lycopene content, reducing sugar content, total acid content, and sugar-acid ratio of different processed tomato varieties varied with the increase of selenium level. The selenium content of ‘Tunhe 1015’ and ‘Tunhe 5501’ exhibited an increasing trend. The lycopene content of ‘Tunhe 3501’ and ‘Tunhe 17’ significantly increased. The reducing sugar content of ‘Tunhe 1943’ also increased significantly, along with a significant increase in the total acid content of ‘Tunhe 1943’. Furthermore, the sugar-acid ratio of ‘Tunhe 1943’ and ‘Tunhe 5501’ displayed a decreasing trend, while the sugar-acid ratio of ‘Tunhe 17’ showed an increasing trend. The selenium level gradient from the ground source in this study was relatively small. Therefore, it is necessary to expand the selenium level gradient from the ground source further to verify the changing trends in selenium content, lycopene content, reducing sugar content, total acid content, and other quality parameters of different processed tomatoes.

Key words: ground source selenium, processed tomato, quality, Yanqi Basin, selenium-rich tomato