Differences in Flavor Quality of Huangdu Tomato (Solanum lycopersicum) under Different Soil Conditions

doi:10.7525/j.issn.1673-5102.2025.02.008

Abstract

Abstract:

To investigate the differences of flavor quality and soil influencing factors of Huangdu tomato（Solanum lycopersicum） produced by farmers and commercial base， the variety “Hezuo 903” of Huangdu tomato， which was planted in Nigang village of Anting Town and Baidikai base respectively， was used as experimental material， and tomato fruit and rhizosphere soil were collected separately. The fruit quality and related enzyme activities， relative expression of genes encoding the enzymes，as well as the enzyme activities， and the contents of nitrogen， phosphorus and potassium in soil were determined and analyzed respectively. The results showed that contents of soluble sugar， soluble protein and lycopene in tomato fruits grown in farmers’ planting greenhouse were increased by 62.1%-141.1%， 57.8%-66.1% and 36.6%-212.6%， respectively， compared with those grown in Baidikai base. The fruit titrable acid content was reduced by 51.2%-71.9%， but there was no significant difference in Vc content between the two groups. The activities of soil urease and sucrase in farmers’ planting greenhouse were significantly increased by 3.9%-106.9% and 28.1%-47.5%， but the acid phosphatase activity was significantly decreased by 33.3%-56.1%. The contents of total nitrogen and available potassium in soil of farmers’ planting greenhouse were decreased by 34.1%-44.8% and 76.5%-84.5%， respectively， and the content of available phosphorus in soil of farmers’ planting greenhouse 2 was significantly lower by 63.1% than that in B091 greenhouse. In addition， compared with other greenhouses， the sucrose synthetase activity in tomato fruits of farmers’ planting greenhouse 1 was significantly increased by 36.5%- 140.5%， and the fructokinase activity in fruits of farmers’ planting greenhouse 2 and B091 was significantly increased by 29.2%-73.1% and 40.7%-88.5% respectively. The expression levels of LeSS， LeFRK2， LeHXK3 and LeME genes in tomato fruits from farmers’ planting greenhouse 1 were significantly higher than those in Baidikai base， but the expression level of LePFK gene was the highest in the B077 greenhouse of Baidikai base. The expression of LeLYCB gene was the highest in the farmers’ planting greenhouse 2， the expression of LeLYCE gene was the highest in B085， and the expression of LePSY gene was the highest in farmers’ planting greenhouse. In conclusion， with the changes of soil enzyme activities， the contents of available nitrogen， phosphorus and potassium in soil were regulated， and the enzyme activities and the expression of genes coding the enzymes related to tomato fruit flavor quality were changed， which led to the differences in flavor quality of Huangdu tomato.

Key words: tomato, soil enzyme, flavor quality

CLC Number:

S641.2

Yao TONG, Danrong ZOU, Yuqi HUANG, Huijuan TAO, Yazhong JIN, Xueqing GENG. Differences in Flavor Quality of Huangdu Tomato (Solanum lycopersicum) under Different Soil Conditions[J]. Bulletin of Botanical Research, 2025, 45(2): 217-227.

Figures/Tables 7

Table 1

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