Effects of foliage application of sodium chloride on fruit compression tolerance and quality in processing tomato

中国人. 以加工番茄品种里格尔87-5和石红12为试材，研究了在果实发育期叶面喷施不同质量浓度NaCl对果实耐挤压性和品质的影响。结果表明，在适宜质量浓度范围内,叶面喷施NaCl可以提高加工番茄果实硬度、耐压力和产量，改善果实品质，但两个品种对NaCl质量浓度的反应有一定差异。对品种里格尔87-5，3.0 g/L NaCl处理使产量和果实硬度极显著提高，果实耐压力、可溶性总糖、还原糖和Vc含量增加；6.0 g/L NaCl处理可显著增加还原糖和可溶性总糖含量，对果实硬度、耐压力、Vc含量和产量的影响不大；9.0 g/L NaCl处理使果实硬度极显著降低，并对果实耐压力和产量有一定的不利影响。对品种石红12，3.0 g/L NaCl处理能显著提高产量，并有增加可溶性总糖、还原糖、Vc含量、果实硬度和耐压力的趋势；6.0 g/L NaCl处理能极显著提高产量，显著增加果实耐压力和Vc含量，但还原糖含量显著降低；9.0 g/L NaCl处理则显著降低果实耐压力和还原糖含量，对其他指标的影响不大。综合各指标分析认为，NaCl处理加工番茄的适宜质量浓度为3.0～6.0 g/L。

英语. The effects of foliage spraying of sodium chloride at different qualities and concentrations during fruit development on fruit firmness, compression tolerance and quality etc were studied with two processing tomato varieties Ligeer 87-5 and Shihong 12 as the experiment materials. The results showed that foliage spraying of sodium chloride could increase the firmness, compression tolerance, quality and yield of fruit, but the same concentration of sodium chloride might result differently on different cultivars. For cv. Ligeer 87-5, 3.0 g/L sodium chloride treatment most significantly increased the fruit yield and compression tolerance, and increased total sugar content, fruit firmness and contents of reducing sugar and vitamin C.6.0 g/L sodium chloride treatment significantly raised the contents of reducing sugar and vitamin C, but had no significant influence on fruit firmness, compression tolerance, yield and the content of total soluble sugar. 9. 0 g/L sodium chloride treatment most significantly decreased fruit firmness, and had bad effects on fruit compression tolerance and yield. For cv. Shihong 12, 3.0 g/L sodium chloride treatment significantly increased the yield, and had the trend to increase the contents of total soluble sugar, reducing sugar, vitamin C and fruit firmness and compression tolerance. 6.0 g/L sodium chloride treatment most significantly increased the yield, significantly increased fruit compression tolerance and vitamin C content, but greatly decreased reducing sugar content. 9. 0 g/L sodium chloride treatment significantly decreased fruit compression tolerance and reducing sugar content, but had no obvious influence on the other index. In comprehensive consideration, the suitable concentration of sodium chloride treatment on processing tomato variety falls in the range of 3.0-6.0 g/L.