| Effects of nitrogen application rate on composition and content of aromatic substances in Marselan grape |
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| DOI：10.7606/j.issn.1000-7601.2022.05.22 |
| Key Words: nitrogen application rate grape aromatic substances content characteristic aroma aroma type |
| Author Name | Affiliation | | MA Zonghuan | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | HE Yajuan | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | LI Wei | College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | LI Wenfang | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | ZUO Cunwu | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | GUO Yanlan | Wuwei Academy of Forestry Science, Wuwei, Gansu 733000, China | | MAO Juan | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China | | CHEN Baihong | College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu 730070, China |
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| Abstract: |
| To examine the effect of nitrogen application rate on composition and content of aromatic substances in Marselan grape, four nitrogen application treatments were set up. The treatments included 150 kg·hm-2 (N150), 300 kg·hm-2 (N300), 450 kg·hm-2 (N450) and 600 kg·hm-2 (N600) of urea and the control without nitrogen fertilizer (N0) during the whole growth period. Fruit samples were collected at 55 days after flowering (DAF55), 85 days after flowering (DAF85) and 116 days after flowering (DAF116). The results showed that aldehydes were the main aromatic substances in Maseran fruit, and the relative content reached more than 68% of the total content. Nitrogen application treatments increased the content of volatile substances in the fruit before DAF85, up to 20 122.28 μg·kg-1, while the content of volatile substances in the control fruit at the harvest time (DAF116) was 7 776.13 μg·kg-1, more than 3.56 times higher than the nitrogen treatment. Laurene was one of the characteristic aromatic substances in Maseran fruit. It was mainly rich in mature fruit, and the aroma value reached the highest under N300 treatment, with a content of 55.86 μg·kg-1. 3-vinyl aldehyde was the characteristic aromatic substance in fruits without nitrogen application. The aroma type of Marselan grape was mainly ointment aroma and flower aroma. Nitrogen application increased the proportion of original aroma type but did not change the aroma type of berries in the whole growth period. However, at maturity, the berries aroma type without nitrogen application was mainly grass aroma type, which changed the original aroma characteristics. |
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