本文主要研究内容
作者（2019）在《The Effect of Different Potassium Fertilizers on Fruit Flavor Quality of ‘Xinliqihao’ Pear》一文中研究指出：[Objectives] This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit. [Methods] With ‘Xinliqihao’ as a research object, such three treatments as potassium sulfate（T1）, potassium nitrate（T2） and potassium chloride（T3） were set up, with no application of potassium fertilizer as control（CK）. All the fertilizers were applied into soil in the growing season. [Results] The total sugar content of ‘Xinliqihao’ was significantly higher in the potassium fertilizer treatments than that of the control. The total sugar content of T2（the potassium sulfate treatment） was the highest, which was 34.55% higher than that of the control, sequentially followed by T3（the potassium nitrate treatment） and T1（the potassium chloride treatment）. The contents of fructose, glucose and sucrose in the potassium sulfate treatment were all the highest, which were 15.96%, 27.32% and 52.81% higher than those of the potassium chloride treatment, respectively, and 11.36%, 27.75% and 20.45% higher than the potassium nitrate treatment, respectively. The total acid content of ‘Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control. The total acid content of the potassium nitrate treatment was the highest, which was 103.68% higher than that of the control, sequentially followed by the potassium sulfate treatment and the potassium chloride treatment. Both the control and potassium treatments of ‘Xinliqihao’ had the highest malic acid content, and except the potassium chloride treatment with the lowest fumaric acid content, other treatments all had the lowest tartaric acid content. Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘Xinliqihao’ fruit. The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly higher than the control. The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments. Specifically, 78 kinds of aroma substances were detected in the potassium chloride treatment, and the total content of aroma components was the highest at 746.609 ng/g in the fruit of the potassium sulfate treatment. [Conclusions] The potassium fertilizer treatments improved the flavor and quality of ‘Xinliqihao’ pear fruit, and the potassium sulfate treatment exhibited the best effects.
Abstract
[Objectives] This study was conducted to investigate the effects of different types of potassium fertilizers on the flavor and quality of pear fruit. [Methods] With ‘Xinliqihao’ as a research object, such three treatments as potassium sulfate（T1）, potassium nitrate（T2） and potassium chloride（T3） were set up, with no application of potassium fertilizer as control（CK）. All the fertilizers were applied into soil in the growing season. [Results] The total sugar content of ‘Xinliqihao’ was significantly higher in the potassium fertilizer treatments than that of the control. The total sugar content of T2（the potassium sulfate treatment） was the highest, which was 34.55% higher than that of the control, sequentially followed by T3（the potassium nitrate treatment） and T1（the potassium chloride treatment）. The contents of fructose, glucose and sucrose in the potassium sulfate treatment were all the highest, which were 15.96%, 27.32% and 52.81% higher than those of the potassium chloride treatment, respectively, and 11.36%, 27.75% and 20.45% higher than the potassium nitrate treatment, respectively. The total acid content of ‘Xinliqihao’ fruit treated with different types of potassium fertilizers was higher than that of the control. The total acid content of the potassium nitrate treatment was the highest, which was 103.68% higher than that of the control, sequentially followed by the potassium sulfate treatment and the potassium chloride treatment. Both the control and potassium treatments of ‘Xinliqihao’ had the highest malic acid content, and except the potassium chloride treatment with the lowest fumaric acid content, other treatments all had the lowest tartaric acid content. Different types of potassium fertilizer treatments had different effects on the organic acid content of ‘Xinliqihao’ fruit. The types and contents of volatile aroma substances in the fruit of ‘Xinliqihao’ treated with potassium fertilizers were significantly higher than the control. The aroma substances in ‘Xinliqihao’ differed among different potassium fertilizer treatments. Specifically, 78 kinds of aroma substances were detected in the potassium chloride treatment, and the total content of aroma components was the highest at 746.609 ng/g in the fruit of the potassium sulfate treatment. [Conclusions] The potassium fertilizer treatments improved the flavor and quality of ‘Xinliqihao’ pear fruit, and the potassium sulfate treatment exhibited the best effects.
论文参考文献
论文详细介绍
论文作者分别是来自Agricultural Biotechnology的，发表于刊物Agricultural Biotechnology2019年05期论文，是一篇关于,Agricultural Biotechnology2019年05期论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自Agricultural Biotechnology2019年05期论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。