| Effect of fertilization on flavor compounds of muskmelon |
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| DOI：10.7606/j.issn.1000-7601.2020.02.13 |
| Key Words: aroma compound taste compound fertilization melon Xinjiang Turpan |
| Author Name | Affiliation | | HU Guozhi | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China | | Xiong Tao | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China | | Feng Jiongxin | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China | | Zhai Wenqiang | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China | | Wu Haibo | The Research Center of Hami\|melon, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang 830091, China |
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| Abstract: |
| Analysis of the effects of different fertilization could offer guidance for the utilization in melon production. The main variety of Yellow Peel 9818 in Xinjiang was used as the experimental material to study the effects of different fertilization: NPK (nitrogen, phosphorus, and potassium Fertilizers), N0 (nitrogen deficiency), P0 (phosphorus deficiency), K0 (potassium deficiency), and CK (no fertilizer) on aromatic substances and flavor substances of muskmelon under the condition of facility cultivation. The results showed that there were some differences in the types and contents of aromatic substances in muskmelon under different fertilization conditions. In the case of 2015 data, 60 kinds of aromatic substances were detected in 5 fertilization treatments, which were mainly composed of esters, alcohols, aldehydes, ketones and other substances. Relatively fewer aromatic substances were detected with N0 and CK treatments, 36 species and 37 species. In terms of aroma content, the proportion of esters and alcohols in each treatment was the largest, followed by aldehydes and NPK treatments with the highest content of more than 50%, followed by P0, K0 treatment. Compared with N0, K0 and CK treatments, the refractive sugar, Vc and total sugar contents of melon increased by 0.51%~2.47%, 0.57~19.06 mg·100g-1 and 1.14%~4.10% under NPK treatment. |
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