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Improving Tomato Fruit Volatiles through Organic Instead of Inorganic Nutrient Solution by Precision Fertilization

文献类型： 外文期刊

作者： Li, Youli 1 ; Han, Xiaobei 1 ; Li, Si 3 ; Shi, Rongchao 1 ; Xu, Jiu 1 ; Zhao, Qian 1 ; Liu, Tianxiang 4 ; Guo, Wenzhong 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Res Ctr Intelligent Equipment, Beijing 100097, Peoples R China

2.Jiangsu Univ, Sch Agr Engn, Zhenjiang 212013, Peoples R China

3.Tongxin Cty Vocat & Tech Sch, Wuzhong 751300, Ningxia, Peoples R China

4.Ningxia Acad Agr & Forestry Sci, Inst Agr Econ & Informat Technol, Yinchuan 750000, Peoples R China

关键词： organic nutrient solution; different developmental stages; volatiles; flavor quality; tomato

期刊名称：APPLIED SCIENCES-BASEL （ 影响因子：2.5； 五年影响因子：2.7 ）

ISSN：

年卷期： 2024 年 14 卷 11 期

页码：

收录情况： SCI

摘要： This study investigated the effects of irrigation with a fully inorganic nutrient solution (control; NNNN) and an organic instead of an inorganic nutrient solution (OIINS) at the flowering-fruit setting (ONNN), fruit expanding (NONN), color turning (NNON), and harvest (NNNO) stages of the first spike on the type and content of tomato fruit volatiles to provide a theoretical basis for tomato aroma improvement and high-quality cultivation. Compared with the control (NNNN), the results showed that all OIINS-related treatments decreased the number of fruit volatiles and increased the relative content of common volatile compounds, characteristic effect compounds, aldehydes, and cis-3-hexenal. In particular, the relative order of performance of the OIINS-related treatments was NNNO > NNON > ONNN > NONN in terms of the relative content of characteristic compounds. For all treatments, the relative cis-3-hexenal and trans-2-hexenal percentages were 20.99-51.49% and 20.22-27.81%, respectively. Moreover, hexanal was only detected in tomato fruits under the NNNN and NNNO treatments. The effects of irrigation with OIINS on tomato fruit volatiles were related to the fruit developmental stage. At the mature stage, the organic nutrient solution was conducive to the accumulation of characteristic compounds and improved the fruit aroma quality.

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