| 氮素水平对日光温室黄瓜品质的影响 |
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| 引用本文： | 赵青华,王金芬,胡焕平.氮素水平对日光温室黄瓜品质的影响[J].北方园艺,2007(6):13-14. |
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| 作者姓名： | 赵青华 王金芬 胡焕平 |
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| 作者单位： | 山东滨州职业学院生物工程系,256603;山东滨州职业学院生物工程系,256603;山东滨州职业学院生物工程系,256603 |
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| 摘 要： | 采用单因素试验设计,在日光温室条件下研究了氮素水平对新泰密刺黄瓜主要呈味物质的影响.结果表明:在0～900 kg/hm2范围内,随着施氮量的增加,黄瓜果实中可溶性糖和Vc含量逐渐降低,有机酸、单宁含量逐渐增加.在试验土壤肥力条件下,施氮不宜超过600kg/hm2.
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| 关 键 词： | 氮肥 黄瓜 呈味物质 |
| 文章编号： | 1001-0009（2007）06-0013-02 |
| 收稿时间： | 2007-02-21 |
| 修稿时间： | 2007-02-21 |
Effect of Nitrogen on Taste Compounds of Cucumber in Solar-greenhouse |
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| ZHAO Qing-hua,WANG Jin-fen,HU Huan-ping.Effect of Nitrogen on Taste Compounds of Cucumber in Solar-greenhouse[J].Northern Horticulture,2007(6):13-14. |
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| Authors: | ZHAO Qing-hua WANG Jin-fen HU Huan-ping |
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| Institution: | Binzhou Vocational College Biological Engineering Department,Shandong 256603 |
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| Abstract: | In order to examine the relationship between nitrogen rate and flavor quality of cucumber, an experiment was conducted to study the effect of nitrogen on taste compounds of cucumber fruits in solar-greenhouse Using single factor design. Results showed that the soluble sugar and Vc contents decreased with the increase of N application rate within the range of 0-900kg/hm^2, while organic acids,tannin increased gradually with increasing of N. 600kg/hm^2 ,N could be considered as the top limit under this experimental condition. |
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| Keywords: | Nitrogen Cucumber Taste compounds |
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