氮素运筹对甜瓜芳香物质的影响  

Effects of nitrogen fertilization on aromatic compounds of muskmelon

作　　者：张浩 刘熠 周勃[1,2] 黄远 符小发[1,2] 马跃[4] 吴海波 胡国智[5] 毛建才 陈积豪[1,2] 梁其干[1,2] 王敏[6] ZHANG Hao;LIU Yi;ZHOU Bo;HUANG Yuan;FU Xiaofa;MA Yue;WU Haibo;HU Guozhi;MAO Jiancai;CHEN Jihao;LIANG Qigan;WANG Min(Hainan Sanya Crops Breeding Trial Center of Xinjiang Academy Agricultural Sciences,Sanya Hainan 572000,China;Sanya Mingzhu Melon and Watermelon Variety Demonstration Evaluation and Research Center,Sanya Hainan 572000,China;Huazhong Agricultural University,Wuhan 430070,China;Fruit Research Institute of Chinese Academy Agricultural Sciences in Zhengzhou,Zhengzhou 450000,China;The Research Center of Hami Melon,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Vegetable Research Institute of Hainan Academy Agricultural Sciences,Haikou 570100,China)

机构地区：[1]新疆农业科学院海南三亚农作物育种试验中心,海南三亚572000 [2]三亚明珠甜瓜西瓜展示评价研究中心,海南三亚572000 [3]华中农业大学,武汉430070 [4]中国农业科学院郑州果树研究所,郑州450000 [5]新疆农业科学院哈密瓜研究中心,乌鲁木齐830091 [6]海南省农业科学院蔬菜研究所,海口570100

出　　处：《新疆农业科学》2023年第12期2993-3007,共15页Xinjiang Agricultural Sciences

基　　金：海南省院士创新平台科研专项(YSPTZX202141);海南省院士创新平台;海南省自然科学基金青年基金项目(321QN382);新疆维吾尔自治区自然科学基金项目(2021D01B59);新疆农业科学院自主培育专项(xjnkyzzp-2022006)。

摘　　要：【目的】研究氮素运筹对甜瓜果实芳香物质变化的影响,为提高甜瓜风味品质的技术措施提供依据。【方法】以甜瓜品种黄梦脆为试材,在设施栽培条件下研究氮素运筹6个处理(N_(0):缺氮;N_(1):低氮;N_(2):中氮;N_(3):高氮;CK:不施肥;M:有机肥)对甜瓜芳香物质变化规律。【结果】6个处理共检出346种芳香物质,其中共有的芳香物质为25种,主要为醇类、醛类和酯类。低氮处理芳香物质总种类及特有种类最多,分别有167和12种。随着氮素水平增加而出现的芳香物质有:丁酸乙酯、丙酸乙酯、2-甲基丁酸乙酯、2-Butyn-1-one,1-cyclohexyl-4,4-diethoxy-、(E)-non-6-en-1-ol等;高氮处理酯类含量最高为12.28%,缺氮处理酯类最低为4.81%。特征芳香物质乙酸乙酯随着施氮量的增加有增加趋势,乙酸甲酯施氮量的增加有先升后降的趋势;高氮处理中心可溶性固形物含量最高为15.40%,M处理中心可溶性固形物含量最低为13.40%。中氮处理单瓜重最高为1.95 kg,CK最低为1.74 kg。【结论】不同氮素水平条件下会引起甜瓜芳香物质的成分、含量的变化,导致共有芳香物质种类含量的差异以及特有特征成分的存在;低氮处理有利于丰富甜瓜芳香物质的种类和提高甜瓜特征芳香物质乙酸丁酯、乙酸己酯的相对含量;中氮、高氮处理分别提高单果重和中心可溶性固形物含量。【Objective】To study the effects of nitrogen application on the flavor quality of melon at maturity stage in the hope of enhancing technical measures to improve its flavor quality.【Methods】The melon variety Huang Mengcui melon fruits were taken as the test material to study of nitrogen transport effects under different nitrogen fertilizations:N_(0)(Nitrogen deficiency),N_(1)(Low nitrogen),N_(2)(Medium nitrogen),N_(3)(High nitrogen),CK(no fertilization)and M(Organic fertilizer)on the aromatic compounds and nutritional quality of the fruit in Sanya.【Results】In terms of the types of aromatic substances,a total of 346 aromatic substances were detected in the six treatments,of which 25 were commonly found,mainly alcohols,aldehydes,and esters.The total and unique types of aromatic substances under low nitrogen treatment are the highest,with 167 and 12 species,respectively.Aromatic substances that appear with increasing nitrogen levels include ethyl butyrate,ethyl propionate,ethyl 2-methylbutyrate,2-Butyn-1-one,1-cyclohexyl-4,4-diethoxy-,(E)-non 6-en 1-ol,etc;the highest ester content in high nitrogen treatment was 12.28%,while the lowest ester content in nitrogen deficiency treatment was 4.81%.The characteristic aromatic substance ethyl acetate showed an increasing trend with the increase of nitrogen application rate,while the increase of methyl acetate nitrogen application rate showed a trend of first increasing and then decreasing;the highest soluble solid content in the high nitrogen treatment center was 15.40%,while the lowest soluble solid content in the M treatment center was 13.40%.The maximum weight of a single melon under medium nitrogen treatment is 1.95 kg,and the minimum CK is 1.74 kg.【Conclusion】Under the condition of different nitrogen levels,the composition and content of aromatic substances in melon changed,resulting in the difference in the content of common aromatic substances and the existence of unique characteristic components.N_(1)treatment was beneficial to increase the type and re

关 键 词：氮素 甜瓜 芳香 品质 

分 类 号：S562[农业科学—作物学] S14