《植物生理学报》 2016, 52(12): 1842-1850

碘离子(I−)对辣椒和番茄果实品质及抗氧化酶活性的影响

刘会萍¹, 洪春来², 李睿¹, 戴之希¹, 刘嘉伟¹, 周骏¹, 翁焕新^1,*

¹浙江大学环境与生物地球化学研究所, 杭州310027; ²浙江省农业科学院环境资源与土壤肥料研究所, 杭州310021

通信作者：翁焕新；E-mail: gswenghx@zju.edu.cn

摘　要：

用外源碘改善缺碘生态环境并提高作物碘含量, 是人体通过自然补碘消除碘缺乏病(IDD)的有效途径。本文以碘离子(I−)为外源碘, 对比了吸收I−前后辣椒(Capsicum annuum)和番茄(Lycopersicon esculentum)果实维生素C、可溶性糖和总酸度的水平, 系统观察了辣椒在不同生长期各生化参数随I−浓度的变化, 分析了I−影响果类蔬菜品质的生化因素。结果表明, 0.5 mg•L^-1 I−处理的番茄果实品质最佳, 此时果实维生素C达218.63 mg•kg^-1、可溶性糖含量达7.04 mg•kg^-1、总有机酸仅为5.4%; 0.5~5.0 mg•L^-1 I−处理的辣椒可以获得维生素C和可溶性糖含量高、总酸度较低的果实。辣椒吸收适量I− (0.5~2.5 mg•L^-1)后, 叶片的叶绿素含量增加, 过氧化氢酶(CAT)、过氧化物酶(POD)和超氧化物歧化酶(SOD)的活性增强, 分别为对照组(CK)的1.04~3.15、1.47~3.92、1.69~5.01和1.36~2.11倍; 丙二醛(MDA)含量降低, 为CK的40.3%~95.8%, 辣椒果实品质的提高与作物有利的生理生化条件相关联。

关键词：碘离子(I−); 生化因素; 果实品质; 自然补碘

收稿：2016-06-02   修定：2016-11-20

资助：浙江省国土资源厅地质勘查项目(〔省资〕2014002)和国家自然科学基金(40873058和40373043)。

Effects of iodide (I−) on Capsicum annuum and tomato fruit quality and their antioxidant enzyme activities

LIU Hui-Ping¹, HONG Chun-Lai², LI Rui¹, DAI Zhi-Xi¹, LIU Jia-Wei¹, ZHOU Jun¹, WENG Huan-Xin^1,*

¹Institute of Environment and Biogeochemistry, Zhejiang University, Hangzhou 310027, China; ²Institute of Environment Resources and Soil Fertilizer, Zhejiang Agriculture Academy of Sciences, Hangzhou 310021, China

Corresponding author: WENG Huan-Xin; E-mail: gswenghx@zju.edu.cn

Abstract:

It is an effective approach to supply iodine for human body naturally and eliminate the iodine deficiency disorders (IDD) by using exogenous iodine to improve the iodine deficiency environment and enhance the iodine content of crops. In this paper, iodide (I−) was used as the exogenous iodine, then, the contents of vitamin C, soluble sugar and total acidity of Capsicum annuum and tomato (Lycopersicon esculentum) fruits before and after absorbing the exogenous I− were compared. The changes in the values of various biochemical parameters under various iodide concentrations in different growth stages of the C. annuum were systematically surveyed. It was analyzed that how the I− affected the fruit quality through biogeochemical factors. The results show that at the treatment of 0.5 mg•L^-1 I−, the tomato fruit quality achieved the best, amounting to 218.63 mg•kg^-1 vitamin C, 7.04 mg•kg^-1 soluble sugar, and 5.4% total acidity only. While, as treated by 0.5–5.0 mg•L^-1 I−, C. annuum fruits with high vitamin C and soluble sugar contents and low total acidity can be obtained. Furthermore, absorbing proper amount of I− (0.5–2.5 mg•L^-1) could increase chlorophyll (Chl) content, and enhance catalase (CAT), peroxidase (POD) and superoxide (SOD) activities of C. annuum leaves, being 1.04–3.1, 1.47–3.92, 1.69–5.01 and 1.36–2.11 times of the untreated control respectively, while, decrease the malondialdehyde (MDA) content to be only 40.3%–95.8% of the untreated control. The improvement of fruit quality was associated with the optimization of biogeochemical factors.

Key words: iodide (I−); biochemical properties; fruit quality; natural iodine supplement