现代农业科技
現代農業科技
현대농업과기
XIANDAIHUA NONGYE
2011年
23期
156-158,160
,共4页
董海泉%张冬冬%刘琦%邢文鑫%宋卫堂
董海泉%張鼕鼕%劉琦%邢文鑫%宋衛堂
동해천%장동동%류기%형문흠%송위당
NaCl%KCl%盐胁迫%处理时间%樱桃番茄%产量%品质%影响
NaCl%KCl%鹽脅迫%處理時間%櫻桃番茄%產量%品質%影響
NaCl%KCl%염협박%처리시간%앵도번가%산량%품질%영향
NaCl%KCl%salt stress%duration%cherry tomato%yield%quality%effect
通过向营养液中分别添加NaCl和KCl,在2种EC值（4.0、8.0 mS/cm）和3种处理时间（10、20、30 d）下,对比研究2种盐胁迫对番茄产量和果实品质的影响。结果表明：NaCl比KCl处理更能提高番茄果实的VC含量,其中EC值为4.0 mS/cm的NaCl处理30 d与EC值为8.0 mS/cm的NaCl处理10 d的2种处理的果实中VC含量最高;可溶性固形物的含量在处理后都有不同程度的提高,在EC值为4.0 mS/cm情况下,NaCl处理和KCl处理的提升率差异不明显,当EC值增大至8.0 mS/cm后,KCl处理比NaCl处理的提升率更大;盐胁迫降低了果实的糖酸比,在相同处理下,除EC值为4.0 mS/cm、时间为30 d的处理外,KCl处理的下降率大于NaCl处理;盐胁迫使得番茄的单株产量减少,NaCl处理和KCl处理下降幅度最小都发生在EC值为4.0 mS/cm、处理时间为10 d时,分别为33.8%和5.5%;另外,相同处理条件下,NaCl处理的单株产量下降率明显大于KCl处理。为了改善番茄果实品质,建议采用EC值为4.0 mS/cm的NaCl或KCl营养液对番茄在开花后进行盐胁迫处理10 d。
通過嚮營養液中分彆添加NaCl和KCl,在2種EC值（4.0、8.0 mS/cm）和3種處理時間（10、20、30 d）下,對比研究2種鹽脅迫對番茄產量和果實品質的影響。結果錶明：NaCl比KCl處理更能提高番茄果實的VC含量,其中EC值為4.0 mS/cm的NaCl處理30 d與EC值為8.0 mS/cm的NaCl處理10 d的2種處理的果實中VC含量最高;可溶性固形物的含量在處理後都有不同程度的提高,在EC值為4.0 mS/cm情況下,NaCl處理和KCl處理的提升率差異不明顯,噹EC值增大至8.0 mS/cm後,KCl處理比NaCl處理的提升率更大;鹽脅迫降低瞭果實的糖痠比,在相同處理下,除EC值為4.0 mS/cm、時間為30 d的處理外,KCl處理的下降率大于NaCl處理;鹽脅迫使得番茄的單株產量減少,NaCl處理和KCl處理下降幅度最小都髮生在EC值為4.0 mS/cm、處理時間為10 d時,分彆為33.8%和5.5%;另外,相同處理條件下,NaCl處理的單株產量下降率明顯大于KCl處理。為瞭改善番茄果實品質,建議採用EC值為4.0 mS/cm的NaCl或KCl營養液對番茄在開花後進行鹽脅迫處理10 d。
통과향영양액중분별첨가NaCl화KCl,재2충EC치（4.0、8.0 mS/cm）화3충처리시간（10、20、30 d）하,대비연구2충염협박대번가산량화과실품질적영향。결과표명：NaCl비KCl처리경능제고번가과실적VC함량,기중EC치위4.0 mS/cm적NaCl처리30 d여EC치위8.0 mS/cm적NaCl처리10 d적2충처리적과실중VC함량최고;가용성고형물적함량재처리후도유불동정도적제고,재EC치위4.0 mS/cm정황하,NaCl처리화KCl처리적제승솔차이불명현,당EC치증대지8.0 mS/cm후,KCl처리비NaCl처리적제승솔경대;염협박강저료과실적당산비,재상동처리하,제EC치위4.0 mS/cm、시간위30 d적처리외,KCl처리적하강솔대우NaCl처리;염협박사득번가적단주산량감소,NaCl처리화KCl처리하강폭도최소도발생재EC치위4.0 mS/cm、처리시간위10 d시,분별위33.8%화5.5%;령외,상동처리조건하,NaCl처리적단주산량하강솔명현대우KCl처리。위료개선번가과실품질,건의채용EC치위4.0 mS/cm적NaCl혹KCl영양액대번가재개화후진행염협박처리10 d。
Comparative experiments of effect on two salts added in nutrient solution with NaCl and KCl in two different conductivities（EC value were 4.0,8.0 mS/cm）and three treatment durations（10,20,30 d）on the yield and quality of cherry tomato fruit were conducted.The results showed that NaCl treatment did better than KCl treatment in enhancing the VC content of tomato fruit,and VC content in fruit of following two treatments were the highest in all trials：NaCl with EC value of 4.0 mS/cm treated 30 days,and NaCl with EC value of 8.0 mS/cm treated 10 days.Soluble solids content also increased in different degrees after salt stress.In the treatment of EC value of 4.0 mS/cm,the results of NaCl treatment and KCl treatment had no significant difference in increasing soluble solids content,but in the treatment of EC value of 8.0 mS/cm,the rising rate of soluble solids content in KCl treatment was higher than that in NaCl treatment.In the same treatment,salt stress reduced the sugar to acid ratio of fruit,and greater declining rate in KCl with EC value of 4.0 mS/cm treated 30 days treatment than that in NaCl treatment.Salt stress made the reduction of tomato yield per plant,the smallest declining rate in NaCl and KCl treatment occurred when EC was 4.0 mS/cm and treatment duration was 10 days,reached 33.8% and 5.5% respectively.In addition,in the same treatment of EC and duration,NaCl treatments decreased yield per plant significantly higher than that in KCl treatment.To improve fruit quality,it was recommended that tomato should be treated by EC value of 4.0 mS/cm of nutrient solution and treatment duration of 10 days with NaCl or KCl salt stress after flowering.
