2004•Europe PMC (PubMed Central)Requires access
Effects of nitrogen levels on strawberry fruit aroma components in plastic shed
Songzhong Liu, Yuanmao Jiang, Futian Peng, Liping Wang
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Abstract
Aroma components of mature fruits of strawberry (Fragaria ananassa Duch.) after nitrogen application were extracted by solvent extraction and analyzed by GC/MS. The results showed that four N treatments (high-N, middle-N, low-N, CK) contained 28,25,29,28 aroma components and represented 93.55%,93.40%,92.79%,83.07% of the total peak area respectively. Characteristic aroma components, such as Butanoic acid, ethyl ester; Butanoic acid, ethyl ester; Hexanoic acid, methyl ester; Hexanoic acid, ethyl ester; 2,5-Dimethyl-Hydroxy-3 (2H)-Furanone;2,5-dimethyl-4-methoxy-3(2H)-Furanone etc. were difference between N treatments, and indicated that various nitrogen levels had distinct effect on aroma of mature fruit of strawberry.