| 施肥对甜瓜风味物质的影响 |
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| 引用本文： | 胡国智,熊韬,冯炯鑫,翟文强,吴海波.施肥对甜瓜风味物质的影响[J].干旱地区农业研究,2020,38(2):93-98. |
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| 作者姓名： | 胡国智 熊韬 冯炯鑫 翟文强 吴海波 |
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| 作者单位： | 新疆农业科学院哈密瓜研究中心，新疆 乌鲁木齐 830091 |
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| 基金项目： | 国家自然基金（31460543）；新疆自治区重点研发计划（2016B01009-1）；现代农业产业技术体系建设专项（CARS-25） |
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| 摘 要： | 以新疆主栽甜瓜品种"黄皮9818"为试材,在设施栽培条件下研究不同施肥处理(NPK:施氮、磷、钾;N_0:缺氮;P_0:缺磷;K_0:缺钾;CK:不施肥)对新疆甜瓜风味物质组成及含量的影响。结果表明:不同施肥条件下,甜瓜芳香物质的种类和含量有一定差异,以2015年数据为例,5个施肥处理共检测出60种芳香物质,主要由酯类、醇类、醛类、酮类和其他物质构成,N_0和CK处理所检出芳香物质较少,分别为36种和37种;在芳香物质含量上,各处理酯类和醇类物质所占比重最大,其次为醛类物质,其中NPK处理酯类物质含量最高,达50%以上,其次为P_0、K_0处理。甜瓜折光糖、Vc和总糖含量在NPK处理下分别较N_0、K_0和CK处理增加0.51%～2.47%、0.57～19.06 mg·100g~(-1)和1.14%～4.10%。
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| 关 键 词： | 芳香物质 呈味物质 施肥 甜瓜 新疆吐鲁番 |
Effect of fertilization on flavor compounds of muskmelon |
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| HU Guozhi,Xiong Tao,Feng Jiongxin,Zhai Wenqiang,Wu Haibo.Effect of fertilization on flavor compounds of muskmelon[J].Agricultural Research in the Arid Areas,2020,38(2):93-98. |
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| Authors: | HU Guozhi Xiong Tao Feng Jiongxin Zhai Wenqiang Wu Haibo |
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| Institution: | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China |
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| Abstract: | Analysis of the effects of different fertilization could offer guidance for the utilization in melon production. The main variety of Yellow Peel 9818 in Xinjiang was used as the experimental material to study the effects of different fertilization: NPK (nitrogen, phosphorus, and potassium Fertilizers), N0 (nitrogen deficiency), P0 (phosphorus deficiency), K0 (potassium deficiency), and CK (no fertilizer) on aromatic substances and flavor substances of muskmelon under the condition of facility cultivation. The results showed that there were some differences in the types and contents of aromatic substances in muskmelon under different fertilization conditions. In the case of 2015 data, 60 kinds of aromatic substances were detected in 5 fertilization treatments, which were mainly composed of esters, alcohols, aldehydes, ketones and other substances. Relatively fewer aromatic substances were detected with N0 and CK treatments, 36 species and 37 species. In terms of aroma content, the proportion of esters and alcohols in each treatment was the largest, followed by aldehydes and NPK treatments with the highest content of more than 50%, followed by P0, K0 treatment. Compared with N0, K0 and CK treatments, the refractive sugar, Vc and total sugar contents of melon increased by 0.51%~2.47%, 0.57~19.06 mg·100g-1 and 1.14%~4.10% under NPK treatment. |
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| Keywords: | aroma compound taste compound fertilization melon Xinjiang Turpan |
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