Effects of nitrogen application on flavor compounds of cherry tomato fruits

文献类型： 外文期刊

第一作者： Wang, Yu-Tao

作者： Wang, Yu-Tao;Huang, Shao-Wen;Liu, Rong-Le;Jin, Ji-Yun

作者机构：

关键词： fertilization;firmness;L. esculentum var carasiforme;volatile compounds;soluble solids;taste

期刊名称：JOURNAL OF PLANT NUTRITION AND SOIL SCIENCE-ZEITSCHRIFT FUR PFLANZENERNAHRUNG UND BODENKUNDE （ 影响因子：2.426； 五年影响因子：3.029 ）

ISSN： 1436-8730

年卷期： 2007 年 170 卷 4 期

页码：

收录情况： SCI

摘要： A pot experiment was conducted to determine the effects of N application on volatile compounds, taste compounds, and firmness of fresh tomato fruits. Each pot was filled with 8 kg of clean sand. The experiment consisted of six nitrogen (N)-application rates with 0, 2.25, 4.50, 9.00, 18.00, and 36.00 mmol NL-1 in the nutrient solution. Volatile compounds, soluble sugars, soluble solids, titratable acidity, and firmness of fresh tomato fruits were measured. The results show that increasing N application increased the concentrations of 1-penten-3-one, hexanal, cis-3-hexenal, 2-methyl-4-pentenal, trans-2-hexenal, 6-methyl-5-hepten-2-one, titratable acidity, soluble sugars, and soluble solids. By contrast, increasing N supply decreased the concentration of phenyl-acetaldehyde and first increased and then decreased the concentrations of 2E-4E-hexadienal and the firmness of fresh tomato fruits. Close relationships between the concentration of various volatile compounds, titratable acidity, soluble sugars, and soluble solids were found. However, concentrations of these flavor compounds were very poorly correlated with fruit firmness. Based on contributions of these compounds to tomato flavor, we assume that moderate high N supply improves tomato flavor, whereas excessive N supply can deteriorate it.

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