2004•Shandong Nongye Daxue xuebaoRequires access
THE EFFECTS OF NITROGEN TREATMENT ON THE AROMA COMPONENTS STRAWBERRY FRUIT
Songzhong Liu
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Abstract
Aroma components of mature strawberry furits after nitrogen applying were extracted by solvent extraction, and then analyzed by GC/MS. Results indicated that the four treatments (high-N, middle-N, low-N, CK)contained 27,29,28,26 aroma components, and they respresented 94.01%,91.18%,94.79%,94.53% of the total peak area respectively. Characteristic aroma components ,such as Butanoic acid,ethyl ester; Butanoic acid,ethyl ester;Hexanoic acid,methyl ester;2,5-Dimethyl-4-Hydroxy-3(2h)-Furanone;2,5-dimethyl-4-methoxy-3(2H)-Furanone;etc. were different in the three treatments;total contents of characteristic aroma components of strawberry applying middle level nitrogen was the highest,and that of CK was the lowest.