尿素与豆饼肥配施对薄皮甜瓜果实4种特征性酯类香气物质的影响
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摘要
以薄皮甜瓜为试材,研究了豆饼、尿素及豆饼与尿素配施对薄皮甜瓜果实4种特征性酯类香气物质的影响。结果表明:豆饼与尿素配施明显提高了成熟果实中乙酸乙酯、乙酸己酯、2-甲基丁酸乙酯、异丁酸乙酯这4种特征性酯类物质的含量,而尿素处理则促进了花后20～30d果实中乙酸乙酯和2-甲基丁酸乙酯的含量及成熟期(35d)果实中的乙酸己酯含量;尿素处理以及豆饼肥处理抑制了异丁酸乙酯的合成。因此,尿素与豆饼肥配施可通过调节甜瓜果实特征性酯类物质进而影响果实香味。
In this experiment,oriental melon used as materials,the effects of Soybean Cake,urea and soybean cake co-application with Urea on four kinds of characteristic aroma components and were investigated. The results showed that Soybean cake co-application withurea treatment significantly increased the content of ethyl acetate,hexyl acetate,Ethyl-2-Methylbutyrate and ethyl isobutyrate,which are 4 kinds of characteristic esters;Nevertheless,urea treatment obviously promoted the synthesis of Ethyl acetate and Ethyl-2-Methylbutyrate in fruits from 20 day to 30 day after the flower and of hexyl acetate in fruits at 35 day after the flower. From these results,soybean cake co-application withurea treatment may regulate the aroma of melon fruits by impressing the synthesis of specific esters.
In this experiment,oriental melon used as materials,the effects of Soybean Cake,urea and soybean cake co-application with Urea on four kinds of characteristic aroma components and were investigated. The results showed that Soybean cake co-application withurea treatment significantly increased the content of ethyl acetate,hexyl acetate,Ethyl-2-Methylbutyrate and ethyl isobutyrate,which are 4 kinds of characteristic esters;Nevertheless,urea treatment obviously promoted the synthesis of Ethyl acetate and Ethyl-2-Methylbutyrate in fruits from 20 day to 30 day after the flower and of hexyl acetate in fruits at 35 day after the flower. From these results,soybean cake co-application withurea treatment may regulate the aroma of melon fruits by impressing the synthesis of specific esters.
引文
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[9]魏树伟,张勇,王宏伟,等.施有机肥及套袋对鸭梨果实风味品质的影响[J].植物营养与肥料学报,2012,18(5):1269-1276.
[10]李映晖,吕庆芳,李映志,等.不同肥料对香蕉和粉蕉果实挥发物的影响[J].江苏农业学报,2015,31(1):73-79.
[2]唐贵敏,于喜艳,赵登超,等.不同品种厚皮甜瓜果实成熟过程中挥发性物质成分分析[J].中国蔬菜,2007(4):7-11.
[3]潜宗伟,唐晓伟,吴震,等.甜瓜不同品种类型芳香物质和营养品质的比较分析[J].中国农学通报,2009,25(12):165-171.
[4]李岩.乙烯在薄皮甜瓜果实香气物质合成中的作用与调控[D].沈阳:沈阳农业大学,2012.
[5]蔡东升,李建明,李惠,等.营养液供应量对番茄产量、品质和挥发性物质的影响[J].应用生态学报,2018,29(3):921-930.
[6]罗华,李敏,胡大刚,等.不同有机肥对肥城桃果实产量及品质的影响[J].植物营养与肥料学报,2012,18(4):955-964.
[7]潜宗伟,陈海丽,刘明池.不同氮素水平对甜瓜芳香物质和营养品质的影响[J].植物营养与肥料学报,2011,17(6):1451-1458.
[8]王孝娣,史大川,宋烨,等.有机栽培红富士苹果芳香成分的GCMS分析[J].园艺学报,2005,32(6):27-31.
[9]魏树伟,张勇,王宏伟,等.施有机肥及套袋对鸭梨果实风味品质的影响[J].植物营养与肥料学报,2012,18(5):1269-1276.
[10]李映晖,吕庆芳,李映志,等.不同肥料对香蕉和粉蕉果实挥发物的影响[J].江苏农业学报,2015,31(1):73-79.