| 氨基酸态氮对番茄产量、品质及风味的影响 |
| |
| 引用本文： | 刘伟,陈殿奎,李式军.氨基酸态氮对番茄产量、品质及风味的影响[J].沈阳农业大学学报,2006,37(3):399-403. |
| |
| 作者姓名： | 刘伟 陈殿奎 李式军 |
| |
| 作者单位： | 1. 国家蔬菜工程技术研究中心,北京,100089
2. 南京农业大学,园艺学院,南京,210095 |
| |
| 基金项目： | 国家自然科学基金资助项目(30500345) |
| |
| 摘 要： | 在温室基质栽培条件下,以不同比例(28.57%和57.14%)的氨基酸态氮分别代替无机营养液里的硝态氮,制成低浓度和高浓度氨基酸营养液。研究了不同浓度氨基酸态氮对番茄产量、品质及风味的影响。结果表明:在营养液总氮含量相同的条件下,低浓度和高浓度氨基酸态氮对番茄的增产效应都与硝态氮相当。低浓度氨基酸态氮提高了番茄可溶性糖含量,高浓度氨基酸态氮降低了番茄Vc的含量,氨基酸态氮一定程度降低了番茄的硝酸盐含量。感官评价结果显示,氨基酸态氮营养液与无机营养液种植的番茄相比,风味没有显著差异。因此,氨基酸可以作为番茄的氮源,但在总氮中的比例不宜超过50%。
|
| 关 键 词： | 氨基酸态氮 产量 品质 风味 番茄 |
| 文章编号： | 1000-1700(2006)03-0399-05 |
| 收稿时间： | 2006-03-20 |
| 修稿时间： | 2006年3月20日 |
Effects of Amino-acid Nitrogen on Yield, Quality and Flavor of Tomato |
| |
| LIU Wei,CHEN Dian-kui,LI Shi-jun.Effects of Amino-acid Nitrogen on Yield, Quality and Flavor of Tomato[J].Journal of Shenyang Agricultural University,2006,37(3):399-403. |
| |
| Authors: | LIU Wei CHEN Dian-kui LI Shi-jun |
| |
| Institution: | 1National Engineering Research Center for Vegetables, Beijing 100089, Chino; 2College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China |
| |
| Abstract: | Using substrate culture in greenhouse,the effects of high and low concentrations of amino acid nitrogen on the yield,quality and flavor of tomato were studied.The low and high concentration amino acid solution was made by replacing the nitrate in the inorganic nutrient solution with glycine at the rate of 28.57% and 57.14% respectively.The result showed that,when the total nitrogen contents in the three solution were kept at the same level,the low or high concentration amino acid nitrogen had the same effects on increasing the production of tomato as that of nitrate.Compared to nitrate,Low concen-tration amino acid nitrogen increased soluble carbohydrate content of tomato.High concentration amino acid nitrogen decreased Vc content of tomato.Amino acid nitrogen slightly lowered nitrate content in both the leaves and fruits of tomato.Sensory e-valuation indicated that,the flavor of tomato wasn't significantly affected by the nitrogen forms.So,amino acid nitrogen could be used as nitrogen source to feed tomato,which the content is better no more than 50% of the total nitrogen content. |
| |
| Keywords: | amino acid nitrogen yield quality flavor tomato |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
