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《Journal of Shandong Agricultural University》 2004-02
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THE EFFECTS OF NITROGEN TREATMENT ON THE AROMA COMPONENTS STRAWBERRY FRUIT

LIU Song-zhong 1,JIANG Yuan-mao 1* ,PENG Fu-tian 1,WANG Li-ping 2 (1.College of Horticulture,Shandong Agricultural University,Taian 271018,China; 2.Center of Instrumental Analysis, Southern Yangtze University,Wuxi 214036,China)  
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.
【Fund】: 山东省博士后基金资助课题 (0 2 - 76 0 39)
【CateGory Index】: S668.4
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