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作 者 ：徐坤范;李明玉;艾希珍

期 刊 ：植物营养与肥料学报 2006年 12卷 5期 页码：717-721

关键词：氮；呈味物质；硝酸盐；产量；风味品质；黄瓜；

Keywords:nitrogen, taste compounds, nitrate, yield, flavor quality, cucumber,

摘 要 ：为了探讨氮肥用量与日光温室黄瓜风味品质及产量的关系,采用单因素试验设计,在日光温室条件下研究了氮素水平对新泰密刺黄瓜主要呈味物质和硝酸盐含量及其相关酶活性的影响。结果表明,在0～900.kg/hm²范围内,随着施氮量的增加,黄瓜果实中可溶性糖和Vc含量逐渐降低,有机酸、单宁及硝酸盐含量逐渐增加。黄瓜果实可溶性糖含量与其叶片的蔗糖磷酸合成酶(SPS)活性、Vc含量与过氧化物酶(APX)活性及硝酸盐含量与硝酸还原酶(NR)活性有较明显的相关性,叶片SPS、APX和NR活性均显著大于果实的。不同氮水平下日光温室黄瓜产量差异较大,N₃₀₀和N₆₀₀显著高于N0,而N₉₀₀则较明显低于N0。在本试验土壤肥力条件下,施氮不宜超过600.kg/hm²。

Abstract:In order to examine the relationship between nitrogen rate,flaver quality,and yield of cucumber,an experiment was conducted to study the effect of nitrogen on taste compounds,nitrate concentration and enzyme activities of cucumber fruits in solar-greenhouse using single factor design.Results showed that the soluble sugar and Vc contents decreased with the increase of N application rate within the range of 0—900 kg/ha,while organic acids,tannin and nitrate concentration increased gradually with increasing of N.There was a significant correlation between soluble sugar of cucumber fruits and SPS activities in leaves,Vc content and APX activities,and nitrate concentration and NR separately.The SPS,APX and NR activities of leaves were all higher than those of fruits.There were significant difference among different treatments on yield.The yield of N₃₀₀ and N₆₀₀ were higher than that of N₀ remarkably,but N₉₀₀ was lower than that of N₀ obviously.600kg/ha N could be considered as the top limit under this experimental condition.

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