|
|
|
| Effects of Salt Stress on Changes in Sugar and Acid Components of Cherry Tomato Fruits at Different Developmental Stages |
| SUN Yeshuo，ZHANG Guoxin*，DING Shoupeng，MA Ruiping |
| Coastal Agriculture Institute，Hebei Academy of Agriculture and Forestry Sciences，Tangshan 063299，Hebei，China |
|
|
|
|
Abstract Taking cherry tomato as experimental material，this paper studied the changes in sugar and acid contents during cherry tomato fruit development process under different soil saline conditions（CK：0.05%，T1：0.15%，T2：0.30%，T3：0.45%，T4：0.60%）；and effect on plant growth．The results showed that the fructose content of cherry tomato fruit at all fruit development stages was higher than that of the contrast under salt stress．While，the glucose content would by and large increase gradually along with the fruit development process and was all higher than that of the contrast after entering color breaking stage．The sucrose content would show a variation trend of first increase and then decrease．Except for T1 at red ripening stage，the sucrose contents of the other treatments were all higher than that of the contrast．The content of citric acid all showed a variation trend of first increase and then decrease．The contents of citric acid in T2 at color change stage and red ripening stage were the highest．Especially at red ripening stage，it was significantly higher than that of the contrast．The content of malic acid showed a variation trend of first decrease and then increase．While，the content of malic acid of the contrast would continue to decrease．The results indicated that salt stress could promote the accumulation of glucose，fructose，sucrose，citric acid，malic acid，etc. substances in cherry tomato fruit．Under low concentration salt stress（0.15% salt content），cherry tomato plant would grow normally，and there was no significant difference in single fruit weight between that of the contrast．But，under high concentration salt stress（0.60% salt content），plant growth was significantly inhibited，and single fruit weight was notably decreased．
|
|
Received: 19 May 2022
|
|
|
|
|
|
|
