木醋液对温室番茄产量及营养品质的影响
Effect of Pyroligneous Acid on the Productivity and Nutritional Quality of Greenhouse Tomato.
作者信息
Ofoe Raphael, Qin Dengge, Gunupuru Lokanadha R, Thomas Raymond H, Abbey Lord
机构信息
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Halifax, NS B2N 5E3, Canada.
School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada.
出版信息
Plants (Basel). 2022 Jun 22;11(13):1650. doi: 10.3390/plants11131650.
Pyroligneous acid (PA) is a reddish-brown liquid obtained through the condensation of smoke formed during biochar production. PA contains bioactive compounds that can be utilized in agriculture to improve plant productivity and quality of edible parts. In this study, we investigated the biostimulatory effect of varying concentrations of PA (i.e., 0%, 0.25%, 0.5%, 1%, and 2% PA/ddH2O (v/v)) application on tomato (Solanum lycopersicum ‘Scotia’) plant growth and fruit quality under greenhouse conditions. Plants treated with 0.25% PA exhibited a significantly (p < 0.001) higher sub-stomatal CO2 concentration and a comparable leaf transpiration rate and stomatal conductance. The total number of fruits was significantly (p < 0.005) increased by approximately 65.6% and 34.4% following the application of 0.5% and 0.25% PA, respectively, compared to the control. The 0.5% PA enhanced the total weight of fruits by approximately 25.5%, while the 0.25% PA increased the elemental composition of the fruits. However, the highest PA concentration of 2% significantly (p > 0.05) reduced plant growth and yield, but significantly (p < 0.001) enhanced tomato fruit juice Brix, electrical conductivity, total dissolved solids, and titratable acidity. Additionally, total phenolic and flavonoid contents were significantly (p < 0.001) increased by the 2% PA. However, the highest carotenoid content was obtained with the 0.5% and 1% PA treatments. Additionally, PA treatment of the tomato plants resulted in a significantly (p < 0.001) high total ascorbate content, but reduced fruit peroxidase activity compared to the control. These indicate that PA can potentially be used as a biostimulant for a higher yield and nutritional quality of tomato.
木醋液（PA）是一种红棕色液体，通过生物炭生产过程中形成的烟雾冷凝而获得。木醋液含有生物活性化合物，可用于农业领域，提高植物生产力及可食用部分的品质。在本研究中，我们调查了在温室条件下，不同浓度的木醋液（即0%、0.25%、0.5%、1%和2%木醋液/去离子水（v/v））对番茄（Solanum lycopersicum‘Scotia’）植株生长和果实品质的生物刺激作用。用0.25%木醋液处理的植株气孔下二氧化碳浓度显著更高（p<0.001），且叶片蒸腾速率和气孔导度相当。与对照相比，分别施用0.5%和0.25%木醋液后，果实总数显著增加（p<0.005），分别增加了约65.6%和34.4%。0.5%木醋液使果实总重量提高了约25.5%，而0.25%木醋液增加了果实的元素组成。然而，最高浓度2%的木醋液显著（p>0.05）降低了植株生长和产量，但显著（p<0.001）提高了番茄果汁的糖度、电导率、总溶解固体和可滴定酸度。此外，2%木醋液使总酚和类黄酮含量显著增加（p<0.001）。然而，0.5%和1%木醋液处理的果实类胡萝卜素含量最高。此外，对番茄植株进行木醋液处理导致总抗坏血酸含量显著更高（p<0.001），但与对照相比，果实过氧化物酶活性降低。这些结果表明，木醋液有可能用作生物刺激剂，以提高番茄的产量和营养品质。
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