钙锌配施对番茄果实品质的影响

doi:10.7506/spkx1002-6630-20241110-070

食品科学 ›› 2025, Vol. 46 ›› Issue (9): 11-19.doi: 10.7506/spkx1002-6630-20241110-070

钙锌配施对番茄果实品质的影响

王飞，周为彤，梁利婷，张铖锋，杨小慧，张毅，侯雷平，石玉

（山西农业大学园艺学院，山西太谷 030801）

出版日期:2025-05-15 发布日期:2025-04-18
基金资助:
“十四五”国家重点研发计划重点专项（2024YFD2300700）；山西省现代农业产业技术体系建设专项（2024CYJSTX08）

Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato

WANG Fei, ZHOU Weitong, Liang Liting, ZHANG Chengfeng, YANG Xiaohui, ZHANG Yi, HOU Leiping, SHI Yu

(College of Horticulture, Shanxi Agricultural University, Taigu 030801, China)

Online:2025-05-15 Published:2025-04-18

摘要/Abstract

摘要： 本实验以‘浙樱粉1号’番茄为研究对象，采用基质盆栽的方式，设置基施锌肥两个质量浓度（0 g/L和0.1 g/L），叶面喷施不同质量浓度（0、2.5、5、10 g/L）的CaCl2，共形成8 个处理，探讨锌肥基施下叶面喷施钙肥对番茄外观品质、营养品质及风味品质的影响。结果表明，钙、锌配施显著改善了番茄果实的外观品质，提高了单穗果数、果实横径和单果质量，其中以基施锌肥0.1 g/L＋叶面喷施5 g/L CaCl2处理（T6）效果最佳。在营养品质方面，配施处理显著提高了果实中可溶性固形物、可溶性蛋白、VC、番茄红素和类黄酮的含量，其中T6处理表现尤为突出。钙、锌配施还显著影响了番茄果实中氨基酸的组成和含量，T6处理下多种呈味氨基酸和必需氨基酸含量达到最高，从而提升了果实的风味品质。此外，配施处理对果实中挥发性风味物质的种类和含量产生了显著影响，增加了对番茄风味有重要贡献的物质含量。通过主成分分析对不同处理番茄果实进行综合评价，基施锌肥0.1 g/L＋叶面喷施5 g/L CaCl2处理的综合评分最高。综上所述，与钙、锌单施相比，钙锌配施更能有效促进果实的生长发育、提升综合营养品质和促进风味物质积累，以0.1 g/L的锌和5 g/L的氯化钙配施对番茄果实品质的促进效果最佳。

关键词: 番茄；钙锌配施；果实品质；氨基酸组分；风味物质

Abstract: In this study, the effect of basal zinc fertilization combined with foliar application of calcium on the appearance, nutritional and flavor quality of tomato (cv. Zheyingfen 1) was investigated through pot cultivation experiments. Basal zinc fertilization at two concentrations (0 and 0.1 g/L) followed by foliar application of different concentrations of CaCl2 (0, 2.5, 5, and 10 g/L) was performed in a total of 8 treatments. The results showed that the combined application of calcium and zinc significantly improved the appearance of tomato fruit and increased the number of fruits per cluster, fruit transverse diameter, and single fruit mass, the most pronounce effect being observed in the 0.1 g/L zinc + 5 g/L CaCl2 treatment (T6). In terms of nutritional quality, the combined application significantly enhanced the contents of soluble solids, soluble protein, vitamin C, lycopene, and flavonoids in tomato fruit, with the most pronounced effect being observed in treatment T6. The combined application of calcium and zinc also significantly influenced the composition and content of amino acids in tomato fruit. The contents of various taste-active amino acids and essential amino acids were the highest in treatment T6, showing that this treatment improved the flavor quality of tomatoes. Additionally, the combined application significantly affected the types and contents of volatile flavor compounds in tomato fruit, increasing the levels of substances that contribute positively to tomato flavor. Principal component analysis (PCA) showed that treatment 6 gained the highest comprehensive score. In conclusion, compared with individual applications, the combined application of calcium and zinc more effectively promoted fruit growth and development, enhanced overall nutritional quality, and facilitated the accumulation of flavor compounds. The combination of 0.1 g/L zinc and 5 g/L calcium chloride demonstrated the best promoting effect on tomato fruit quality.

Key words: tomato; combined application of calcium and zinc; fruit quality; amino acids; flavor substances

中图分类号:

S641.2

王飞，周为彤，梁利婷，张铖锋，杨小慧，张毅，侯雷平，石玉. 钙锌配施对番茄果实品质的影响[J]. 食品科学, 2025, 46(9): 11-19.

WANG Fei, ZHOU Weitong, Liang Liting, ZHANG Chengfeng, YANG Xiaohui, ZHANG Yi, HOU Leiping, SHI Yu. Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato[J]. FOOD SCIENCE, 2025, 46(9): 11-19.

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钙锌配施对番茄果实品质的影响

Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato

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