摘要
以津育五号黄瓜为材料,研究了不同水氮处理对日光温室黄瓜风味品质的影响。结果表明:黄瓜主要风味物质种类秋冬茬要多于冬春茬且各处理在不同茬口风味物质变化趋势不同;主要特征风味物质2E,6Z-壬二烯醛和2E-壬烯醛相对含量的比值,秋冬茬除对照外各处理均高于冬春茬,且表现出PSNT施肥的比值要高于常规施肥;与冬春茬相比,秋冬茬黄瓜可溶性糖,可溶性蛋白质含量呈增加趋势,Vc和可溶性固形物含量稍有减少,亚硝酸盐含量基本不变;除可溶性固形物含量外,各处理其他品质均没有显著差异(P>0.05),两茬试验中采用PSNT处理均显著降低了(P<0.05)黄瓜硝酸盐的含量。
This study used cucumber（Cucumis sativus L.cv.Jingyu No.5） as material and investigated the effects of different water and nitrogen treatments on flavor quality of cucumber in solar greenhouse.The results showed that： The kinds of cucumber flavor of autumn-winter season were more than those of winter-spring season,and the changes of flavor were different between the two different plant growing seasons;Except the control,other treatments showed that the ratios between relative contents of the primary aromatic compounds and 2E,6Z-nonadienal/2E-nonenal in autumn-winter season were higher than those in winter-spring season,and the ratio of PSNT fertilizer supply was higher than that of conventional fertilizer supply;Comparing with winter-spring season,cucumber soluble sugar and protein contents showed an increased trend in autumn-winter season,Vc and solids contents were slightly reduced,and no obvious change was found in the nitrite content;Except the soluble solid content,no other flavor quality showed significant difference（P 0.05） between differenct treatments;The content of nitrate in both growing seasons significantly decreased（P 0.05） under PSNT fertilizer supply.
出处
《华北农学报》
CSCD
北大核心
2010年第3期153-158,共6页
Acta Agriculturae Boreali-Sinica
基金
国家"十一五"科技支撑项目(2008BADA6B03)
农业行业科技(nyhyzx07-007)
关键词
水氮处理
PSNT
黄瓜
风味物质
品质
Water and nitrogen treatments
PSNT
Cucumber
Aromatic compounds
Quality
