Effects of Salt Stress on Sugar Content and Sucrose Metabolism in Tomato Fruit
LU Shao-wei1，QI Fei1，LI Tian-lai2*
1Institute of Facility Agriculture，Chinese Academy of Agricultural Engineering，Beijing 100125，China|2Horticultural College，Shenyang Agricultural University，Key Laboratory of Protected Horticulture of Liaoning Province，Shenyang 110866，Liaoning，China
Abstract：Tomato（Lycopersicon esculentum Mill.）cultivar‘Liaoyuanduoli’was used，salt stress〔50 mmol·L-1 NaCl and iso-osmotic NaNO3、KCl、KNO3、CaCl2 and Ca（NO3）2〕treatments were conducted in the fruit development period（from 20 days after flowering to fruit ripening）to study the effects of different types of salt stress on sugar content and sucrose metabolism in tomato fruit．The results showed that the three Cl- salt treatments had increased the contents of soluble solids，soluble sugar，organic acids and sugar-acid ratio in matured tomato fruit．Further analysis indicated that salt stress treatments had enhanced hexose（fructose + glucose）content in various parts of tomato fruit，strengthened sucrose invertase（acid invertase + neutral invertase）activity．Under various treatments，the changes in contents of soluble sugars and hexose had converted to direct proportion with the changes in sucrose invertase activity．Thus，under salt stress the increase of soluble sugar content in tomato fruit was due to the strengthening of sucrose invertase activity．The best salt for improving tomato quality is KCl．
鲁少尉，齐飞，李天来. 盐胁迫对番茄果实糖含量及蔗糖代谢的影响[J]. 中国蔬菜, 2012, 1(20): 56-61.
LU Shao-wei1，QI Fei1，LI Tian-lai2*. Effects of Salt Stress on Sugar Content and Sucrose Metabolism in Tomato Fruit. , 2012, 1(20): 56-61.
