王彦华+赵婷婷+李会佳+李景富+许向阳+姜景彬

摘要：通过对50份番茄（Lycopersicon esculentum Mill.）材料进行维生素C含量的种质资源筛选，挑选4份具有代表性的材料“13003”、“13573”、“13582”、“13719”，测定不同成熟时期果实中维生素C的含量。结果表明，50份番茄种质资源中筛选出高维生素C材料3份，分别为“13582”、“13633”、“13469”，其中材料“13582”完熟期果实中维生素C含量最高；同一番茄材料不同成熟期果实中维生素C含量不同，但不同材料维生素C含量在整个熟期的变化规律相同，即从绿熟期到白熟期明显升高，之后趋于平缓，转色期略有下降，到完熟期达到最高。

关键词：番茄（Lycopersicon esculentum Mill.）；维生素C；成熟期；紫外分光光度法

中图分类号：S641.2 文献标识码：A 文章编号：0439-8114（2014）19-4641-03

DOI：10.14088/j.cnki.issn0439-8114.2014.19.035

Changes of Vitamin C in Tomato Fruit During Ripening Period

WANG Yan-hua， ZHAO Ting-ting， LI Hui-jia， LI Jing-fu， XU Xiang-yang， JING Jing-bin

（College of Horticulture，Northeast Agricultural University，Harbin 150030，Heilongjiang，China）

Abstract： VC content of 50 tomato（Lycopersicon esculentum Mill.） germplasm were screened. Four “13003”，“13573”，“13582”，“13719” were selected as representative materials. The vitamin C content of different ripe periods of the same tomato variety was analyzed. The results showed that 3 varieties with high VC content obtained from 50 varieties were “13582”，“13633”，“13469”. The variety “13582” had the highest content of vitamin C and was significantly different from other varieties. The content of vitamin C of different ripe periods of the same tomato variety were different. The variation of vitamin C content in the tomato fruit throughout the whole ripe periods was the same among different varieties. The fruit VC content was significantly increased from green ripening stage to white ripening stage， and decreased slightly at the turning stage， and then increased to the maximum at the ripe stage.

Key words：tomato（Lycopersicon esculentum Mill.）；vitamin C；mature period；ultraviolet-visible spectrophotometer

番茄（Lycopersicon esculentum Mill.）系茄科番茄属一年生或多年生草本植物，起源于南美洲的秘鲁、厄瓜多尔、玻利维亚等地。番茄是一种高营养价值的食用作物，维生素C是衡量番茄品质的重要指标。维生素C又名抗坏血酸，是一种水溶性维生素[1]。在植物中，维生素C与植物的抗逆性呈正相关，增加植物细胞内维生素C的含量，能够增强植物耐热、耐冷和抗盐碱等特性，具有预防牙龈萎缩、牙龈出血、动脉硬化等功效，还是胶原蛋白合成的重要成分[2]。李秀锦等[3]通过对不同豆种和培养时期豆芽维生素C含量分析得出，不同豆种间维生素C含量差异显著，同一豆种随培养时间的延长维生素C含量有明显升高的趋势；刘金兵等[4]通过对辣椒果实成熟过程中维生素C含量变化的分析，结果表明辣椒果实从青熟果到紫熟果直至红熟果过程中果实中维生素C含量变化呈增长趋势；……