Grafting effects on vegetable quality
Grafting effects on vegetable quality
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DOI：
10.21273/hortsci.43.6.1670
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发表时间：
2008-10-01
期刊：
影响因子：
1.9
通讯作者：
Zhang, Xingping
中科院分区：
文献类型：
--
作者：
Davis, Angela R.;Perkins-Veazie, Penelope;Zhang, Xingping
蔬菜嫁接始于20世纪20年代，利用抗性砧木来控制土传病害。这一过程现在在亚洲、欧洲部分地区和中东地区很常见。在日本和韩国，种植的大多数葫芦科植物和番茄（Lycopersicon esculentum Mill.）都是嫁接的。这种做法在美国很少见，而且很少有实验来确定美国不同地理和气候区域的最佳嫁接生产方法。由于甲基溴的逐步淘汰，这种情况开始改变。美国的葫芦科植物和番茄产业正在评估嫁接作为一种控制病害的可行选择。因为有报告表明砧木的类型会改变接穗果实的产量和品质特性，一些种子公司正在研究嫁接作为一种提高品质的方法。据报道，pH值、风味、糖分、颜色、类胡萝卜素含量和质地会受到嫁接以及所用砧木类型的影响。关于嫁接效果是有利还是有害的报道各不相同，但人们通常认为必须仔细选择砧木/接穗组合以获得最佳果实品质。此外，在多种气候和地理条件下研究砧木/接穗组合很重要，因为许多砧木有最佳的温度和湿度范围。这份报告概述了嫁接对蔬菜品质的影响。
Vegetable grafting began in the 1920s using resistant rootstock to control soilborne diseases. This process is now common in Asia, parts of Europe, and the Middle East. In Japan and Korea, most of the cucurbits and tomatoes (Lycopersicon esculentum Mill.) grown are grafted. This practice is rare in the United States, and there have been few experiments to determine optimal grafting production practices for different geographical and climatic regions in America. This is beginning to change as a result of the phase out of methyl bromide. The U.S. cucurbit and tomato industries are evaluating grafting as a viable option for disease control. Because reports indicate that type of rootstock alters yield and quality attributes of the scion fruit, some seed companies are investigating grafting as a means to improve quality. It has been reported that pH, flavor, sugar, color, carotenoid content, and texture can be affected by grafting and the type of rootstock used. Reports vary on whether grafting effects are advantageous or deleterious, but it is usually agreed that the rootstock/scion combination must be carefully chosen for optimal fruit quality. Additionally, it is important to study rootstock/scion combinations under multiple climatic and geographic conditions because many rootstocks have optimal temperature and moisture ranges. This report gives an overview of the effect of grafting on vegetable quality.