The Form in Which Nitrogen Is Supplied Affects the Polyamines, Amino Acids, and Mineral Composition of Sweet Pepper Fruit under an Elevated CO2 Concentration

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• 作者：Maria C. Piñero ; Ginés Otálora ; Manuel E. Porras ; Mari C. Sánchez-Guerrero ; Pilar Lorenzo ; Evangelina Medrano ; Francisco M. del Amor
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：February 1, 2017
• 年：2017
• 卷：65
• 期：4
• 页码：711-717
• 全文大小：397K
• ISSN：1520-5118

文摘

We investigated the effect of supplying nitrogen, as NO₃^– or as NO₃^–/NH₄⁺, on the composition of fruits of sweet pepper (Capsicum annuum L. cv. Melchor) plants grown with different CO₂ concentrations ([CO₂]): ambient or elevated (800 μmol mol^–1). The results show that the application of NH₄⁺ and high [CO₂] affected the chroma related to the concentrations of chlorophylls. The concentrations of Ca, Cu, Mg, P, and Zn were significantly reduced in the fruits of plants nourished with NH₄⁺, the loss of Fe being more dramatic at increased [CO₂], which was also the case with the protein concentration. The concentration of total phenolics was increased by NH₄⁺, being unaffected by [CO₂]. Globally, the NH₄⁺ was the main factor that affected fruit free amino acid concentrations. Polyamines were affected differently: putrescine was increased by elevated [CO₂], while the response of cadaverine depended on the form of N supplied.