高品質トマト生産のための塩利用(Application of Salt Stress in Production of High Quality Tomato)
- 標題
- 高品質トマト生産のための塩利用(Application of Salt Stress in Production of High Quality Tomato)
- 作者
- 圖師 一文(Kazufumi ZUSHI)
- 文件屬性
- 日本研究
- 知識分類
- 礦物質分離
- 出版年
- 2008
- 刊名
- 日本海水学会誌
- 卷
- 62
- 期
- 4
- 頁
- p. 179-185
- 點閱數
- 2599
摘要
Recently, salt stress (salt or seawater irrigation) has been applied to improve the quality of tomatoes; however, detailed information about the changes in chemical compositions of salt-stressed fruits is not available. This review focuses on the effects and the mechanism of salt stress on the organoleptic and nutraceutic properties of fruits. Although salt stress reduces fruit growth, an overall increase in the flavor intensity was observed on sensory evaluation. Several studies have shown an increase in the sugar and organic acid contents on the fresh weight basis of salt-stressed fruit. Furthermore, on the dry weight basis, these contents increase in salt-stressed fruit, at least partially. Therefore, sugar and organic acid contents in salt-stressed fruit may not only be enhanced by the concentration effect caused by reduced water content but also because of metabolic changes. In addition, glutamic acid and γ-aminobutyric acid (GABA) content are increased by salt stress. This is a newly found characteristic of salt-stressed fruit. Although lycopene content is increased by salt stress, ascorbic acid (vitamin C) content is not always increased. Thus, from a nutraceutic viewpoint, salt stress does not always produce high-quality fruit. The changes in lycopene and ascorbic acid contents may result from the up-regulation of biosynthetic pathways in saltstressed fruits or by the change in the antioxidant system against salt-induced oxidative stress. Finally, we discuss a new approach of deep seawater irrigation, which is suitable for high quality tomato production. This review may help in interdisciplinary studies to produce high-quality tomatoes by salt stress.