三种基因型樱桃番茄混种对果实品质和硒含量的影响

doi:10.3969/j.issn.1004-1524.2021.10.10

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (10): 1870-1878.DOI: 10.3969/j.issn.1004-1524.2021.10.10

三种基因型樱桃番茄混种对果实品质和硒含量的影响

梁乐¹(), 刘娟², 李晓梅³^,⁴, 廖继超¹, 李焕秀⁵, 唐懿⁵^,^*()

1.四川农业大学园艺学院,四川成都 611130
2.四川省园艺作物技术推广总站,四川成都 610041
3.四川省农业科学院水稻高粱研究所,四川德阳618000
4.蔬菜种质与品种创新四川省重点实验室,四川成都 610300
5.四川农业大学果蔬研究所,四川成都 611130

收稿日期:2020-08-16 出版日期:2021-10-25 发布日期:2021-11-02
作者简介:*唐懿,E-mail: 95459425@qq.com
梁乐 (1994—),女,甘肃兰州人,硕士研究生,主要从事蔬菜生物技术与育种研究。E-mail: 15294410767@163.com
通讯作者: 唐懿

Effects of intercropping with different genotypes of cherry tomato on fruit quality and selenium content

LIANG Le¹(), LIU Juan², LI Xiaomei³^,⁴, LIAO Jichao¹, LI Huanxiu⁵, TANG Yi⁵^,^*()

1. College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
2. Sichuan Horticultural Crop Technology Promotion Station, Chengdu 610041, China
3. Rice and Sorghum Institute, Sichuan Academy of Agricultural Sciences, Deyang 618000, China
4. Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, Chengdu 610300, China
5. Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China

Received:2020-08-16 Online:2021-10-25 Published:2021-11-02
Contact: TANG Yi

摘要/Abstract

摘要：

为研究混种对樱桃番茄富硒栽培的影响,采用盆栽试验,以红(Y20-1)、黄(小番茄-4-1)、紫(咖番-13-1)樱桃番茄为材料,研究了不同混种模式(红色、黄色、紫色单种,红黄、红紫、黄紫两两混种,红黄紫混种)对果实品质和硒含量的影响。结果表明,不同混种模式降低了红色和黄色樱桃番茄的单果质量和果形指数,提高了紫色樱桃番茄的单果质量和果形指数,提高了3种樱桃番茄根、茎、叶与果实中的硒含量。黄色和紫色混种提高了紫色樱桃番茄的番茄红素、类胡萝卜素和花青素含量。3种基因型混种提高了红色樱桃番茄维生素C和类胡萝卜素含量。相互混种提高了红色和紫色樱桃番茄的果实品质,并且提高了3种樱桃番茄各部位的硒含量,所以混种有利于樱桃番茄的富硒栽培。

关键词: 混种, 樱桃番茄, 果实品质, 硒

Abstract:

In order to study the effect of intercropping on selenium rich cultivation of cherry tomato, pot experiment was used, and the effects of different intercropping modes (red, yellow, purple monoculture, red and yellow intercropping, red and purple intercropping, yellow and purple intercropping, red, yellow and purple intercropping) on fruit quality and selenium content were studied. The results showed that different intercropping patterns decreased the single fruit weight and fruit shape index of red and yellow cherry tomato, increased the single fruit weight and fruit shape index of purple cherry tomato, and increased the selenium content in root, stem, leaf and fruit of three cherry tomato varieties. The contents of lycopene, carotenoid and anthocyanin in purple cherry tomato were increased by yellow and purple intercropping. The contents of vitamin C and carotenoid in red cherry tomato were increased by intercropping three genotypes. Intercropping improved the fruit qualities of red and purple cherry tomatoes, and increased the selenium content in each part of three genotypes of cherry tomato. Therefore, intercropping was conducive to the selenium rich cultivation of cherry tomato.

Key words: intercropping, cherry tomato, fruit quality, selenium

中图分类号:

S641.2

梁乐, 刘娟, 李晓梅, 廖继超, 李焕秀, 唐懿. 三种基因型樱桃番茄混种对果实品质和硒含量的影响[J]. 浙江农业学报, 2021, 33(10): 1870-1878.

LIANG Le, LIU Juan, LI Xiaomei, LIAO Jichao, LI Huanxiu, TANG Yi. Effects of intercropping with different genotypes of cherry tomato on fruit quality and selenium content[J]. Acta Agriculturae Zhejiangensis, 2021, 33(10): 1870-1878.

图/表 5

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处理 Treatment	纵径 Vertical diameter/mm	横径 Transverse diameter/mm	果形指数 Fruit shape index	单果质量 Single fruit weight/g
红色樱桃番茄 Red cherry tomato
红CK Red CK	32.45±1.36 a	22.02±1.04 a	1.47	10.42±0.48 a
红T1 Red T1	29.62±1.42 b	22.37±0.79 a	1.32	9.38±0.59 b
红T2 Red T2	32.69±1.39 a	22.46±1.68 a	1.46	10.87±0.67 a
红T3 Red T3	29.56±1.31 b	20.88±1.35 a	1.42	8.16±0.66 c
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	24.23±1.66 a	23.62±1.01 a	1.03	8.61±0.65 a
黄T1 Yellow T1	22.67±1.93 a	22.83±1.09 a	0.99	7.56±0.49 b
黄T2 Yellow T2	23.08±1.23 a	23.57±0.93 a	0.98	7.99±0.41 ab
黄T3 Yellow T3	22.93±1.06 a	23.01±1.36 a	1.00	7.69±0.51 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	24.52±0.49 b	25.70±0.65 b	0.95	10.32±0.88 b
紫T1 Purple T1	26.13±0.89 a	26.69±0.38 a	0.98	11.97±0.81 a
紫T2 Purple T2	25.46±0.36 a	26.26±0.65 ab	0.97	11.51±0.68 a
紫T3 Purple T3	26.09±0.47 a	26.65±0.71 a	0.98	12.07±0.76 a

处理 Treatment	纵径 Vertical diameter/mm	横径 Transverse diameter/mm	果形指数 Fruit shape index	单果质量 Single fruit weight/g
红色樱桃番茄 Red cherry tomato
红CK Red CK	32.45±1.36 a	22.02±1.04 a	1.47	10.42±0.48 a
红T1 Red T1	29.62±1.42 b	22.37±0.79 a	1.32	9.38±0.59 b
红T2 Red T2	32.69±1.39 a	22.46±1.68 a	1.46	10.87±0.67 a
红T3 Red T3	29.56±1.31 b	20.88±1.35 a	1.42	8.16±0.66 c
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	24.23±1.66 a	23.62±1.01 a	1.03	8.61±0.65 a
黄T1 Yellow T1	22.67±1.93 a	22.83±1.09 a	0.99	7.56±0.49 b
黄T2 Yellow T2	23.08±1.23 a	23.57±0.93 a	0.98	7.99±0.41 ab
黄T3 Yellow T3	22.93±1.06 a	23.01±1.36 a	1.00	7.69±0.51 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	24.52±0.49 b	25.70±0.65 b	0.95	10.32±0.88 b
紫T1 Purple T1	26.13±0.89 a	26.69±0.38 a	0.98	11.97±0.81 a
紫T2 Purple T2	25.46±0.36 a	26.26±0.65 ab	0.97	11.51±0.68 a
紫T3 Purple T3	26.09±0.47 a	26.65±0.71 a	0.98	12.07±0.76 a

处理 Treatment	番茄红素 Lycopene/(μg·g^-1)	类胡萝卜素 Carotenoid/(μg·g^-1)	花青素 Anthocyanin/(mg·g^-1)
红色樱桃番茄 Red cherry tomato
红CK Red CK	164.37±9.91 ab	165.79±7.13 b	1.05±00.04 a
红T1 Red T1	161.40±4.24 bc	172.19±5.85 ab	0.78±0.06 b
红T2 Red T2	143.41±7.28 c	158.83±5.13 b	0.45±0.04 d
红T3 Red T3	182.00±8.85 a	186.62±9.24 a	0.65±0.03 c
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	4.56±0.29 a	20.82±0.79 a	0.85±0.05 a
黄T1 Yellow T1	4.28±0.28 a	20.68±1.26 a	0.72±0.06 a
黄T2 Yellow T2	3.28±0.16 b	12.39±0.91 b	0.38±0.02 b
黄T3 Yellow T3	4.78±0.24 a	18.70±0.73 a	0.30±0.02 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	131.14±9.53 c	153.51±7.91 c	2.09±0.18 c
紫T1 Purple T1	117.59±7.36 c	149.53±8.08 c	2.71±0.11 a
紫T2 Purple T2	163.90±6.34 b	195.72±2.98 b	2.42±0.12 ab
紫T3 Purple T3	205.97±8.14 a	238.85±12.59 a	2.32±0.10 bc

处理 Treatment	番茄红素 Lycopene/(μg·g^-1)	类胡萝卜素 Carotenoid/(μg·g^-1)	花青素 Anthocyanin/(mg·g^-1)
红色樱桃番茄 Red cherry tomato
红CK Red CK	164.37±9.91 ab	165.79±7.13 b	1.05±00.04 a
红T1 Red T1	161.40±4.24 bc	172.19±5.85 ab	0.78±0.06 b
红T2 Red T2	143.41±7.28 c	158.83±5.13 b	0.45±0.04 d
红T3 Red T3	182.00±8.85 a	186.62±9.24 a	0.65±0.03 c
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	4.56±0.29 a	20.82±0.79 a	0.85±0.05 a
黄T1 Yellow T1	4.28±0.28 a	20.68±1.26 a	0.72±0.06 a
黄T2 Yellow T2	3.28±0.16 b	12.39±0.91 b	0.38±0.02 b
黄T3 Yellow T3	4.78±0.24 a	18.70±0.73 a	0.30±0.02 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	131.14±9.53 c	153.51±7.91 c	2.09±0.18 c
紫T1 Purple T1	117.59±7.36 c	149.53±8.08 c	2.71±0.11 a
紫T2 Purple T2	163.90±6.34 b	195.72±2.98 b	2.42±0.12 ab
紫T3 Purple T3	205.97±8.14 a	238.85±12.59 a	2.32±0.10 bc

处理 Treatment	L值 L value	a值 a value	b值 b value	a/b a/b
红色樱桃番茄 Red cherry tomato
红CK Red CK	32.52±1.09 b	24.01±1.78 a	24.76±1.05 a	0.97±0.04 a
红T1 Red T1	32.96±0.78 b	23.33±0.79 ab	22.83±0.86 b	1.02±0.03 a
红T2 Red T2	34.98±1.54 a	21.33±1.66 b	22.25±1.39 bc	0.96±0.07 a
红T3 Red T3	34.62±1.08 a	21.00±1.49 b	20.68±0.99 c	1.01±0.02 a
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	38.39±0.83 b	10.74±0.86 a	28.03±1.29 c	0.38±0.02 a
黄T1 Yellow T1	42.85±0.84 a	9.20±0.56 bc	36.09±1.35 a	0.26±0.01 b
黄T2 Yellow T2	38.95±1.02 b	9.71±0.78 ab	26.62±1.16 c	0.36±0.02 a
黄T3 Yellow T3	41.73±1.24 a	8.32±0.5 6c	30.03±1.33 b	0.28±0.02 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	33.08±1.07 ab	7.92±0.56 b	7.00±0.19 a	1.13±0.08 b
紫T1 Purple T1	33.10±1.04 ab	6.69±0.44 c	6.75±0.29 a	1.19±0.09 b
紫T2 Purple T2	31.41±0.99 b	9.71±0.78 a	4.53±0.21 c	2.14±0.12 a
紫T3 Purple T3	33.37±1.24 a	6.88±0.43 c	5.88±0.32 b	1.17±0.08 b

三种基因型樱桃番茄混种对果实品质和硒含量的影响

Effects of intercropping with different genotypes of cherry tomato on fruit quality and selenium content

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处理 Treatment	可溶性蛋白 Soluble protein/(mg·g^-1)	可溶性糖 Soluble sugar/%	维生素C Vitamin C/(mg·100g^-1)	硬度 Hardness/N
红色樱桃番茄 Red cherry tomato
红CK Red CK	3.27±0.26 a	6.32±0.31 a	27.59±0.78 ab	3.54±0.08 b
红T1 Red T1	2.55±0.22 b	5.38±0.35 b	23.71±1.19 c	5.27±0.25 a
红T2 Red T2	1.97±0.11 c	6.09±0.32 a	25.95±1.21 bc	5.56±0.46 a
红T3 Red T3	2.13±0.19 bc	4.81±0.16 b	28.40±1.49 a	3.73±0.15 b
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	2.88±0.13 ab	5.65±0.29 ab	21.35±0.86 b	1.80±0.12 a
黄T1 Yellow T1	2.85±0.18 ab	5.20±0.22 bc	19.10±0.58 c	1.41±0.06 b
黄T2 Yellow T2	3.16±0.13 a	4.82±0.18 c	26.41±0.73 a	1.50±0.07 b
黄T3 Yellow T3	2.54±0.22 b	6.14±0.32 a	25.49±1.49 a	1.69±0.04 a
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	2.64±0.19 bc	6.93±0.42 a	28.44±0.34 a	1.49±0.09 b
紫T1 Purple T1	3.62±0.31 a	6.02±0.27 bc	25.80±0.98 b	1.60±0.03 b
紫T2 Purple T2	2.98±0.13 b	5.50±0.10 c	25.65±1.35 b	1.80±0.08 a
紫T3 Purple T3	2.35±0.12 c	6.39±0.36 ab	22.20±1.31 c	1.54±0.09 b

处理 Treatment	根系 Root/(mg·kg^-1)	茎秆 Stem/(mg·kg^-1)	叶片 Leaf/(mg·kg^-1)	果实 Fruit/(mg·kg^-1)	转运系数 Translocation factor
红色樱桃番茄 Red cherry tomato
红CK Red CK	11.65±0.14 d	8.53±0.09 b	7.18±0.10 c	5.61±0.15 c	0.55±0.02 a
红T1 Red T1	14.91±0.18 b	9.02±0.13 a	7.49±0.06 bc	6.03±0.14 b	0.45±0.03 b
红T2 Red T2	13.17±0.20 c	9.03±0.21 a	7.88±0.11 b	6.39±0.07 a	0.53±0.02 a
红T3 Red T3	15.81±0.16 a	9.05±0.12 a	8.85±0.09 a	6.44±0.06 a	0.47±0.01 b
黄色樱桃番茄 Yellow cherry tomato
黄CK Yellow CK	10.85±0.21 b	7.41±0.13 d	7.02±0.11 b	5.70±0.16 b	0.58±0.01 a
黄T1 Yellow T1	13.50±0.11 a	8.79±0.07 b	7.52±0.14 a	6.23±0.13 a	0.53±0.01 b
黄T2 Yellow T2	13.46±0.07 a	9.10±0.10 a	7.73±0.12 a	6.18±0.15 a	0.53±0.02 b
黄T3 Yellow T3	13.40±0.14 a	8.04±0.13 c	7.70±0.09 a	6.21±0.11 a	0.52±0.04 b
紫色樱桃番茄 Purple cherry tomato
紫CK Purple CK	13.84±0.24 b	7.41±0.12 c	7.17±0.08 c	5.71±0.08 c	0.45±0.03 a
紫T1 Purple T1	17.46±0.27 a	7.84±0.12 b	7.54±0.10 b	5.87±0.13 bc	0.36±0.02 b
紫T2 Purple T2	17.66±0.35 a	8.47±0.11 a	7.72±0.12 b	6.00±0.14 ab	0.37±0.01 b
紫T3 Purple T3	17.47±0.16 a	8.45±0.13 a	8.12±0.13 a	6.04±0.09 a	0.38±0.02 b

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