Effects of Water and Nitrogen on Flavor Quality of Cucumber of Different Growing Seasons in Solar Greenhouse

doi:10.7668/hbnxb.2010.03.033

Abstract

Abstract: This study used cucumber( Cucumis sativus L.cv.Jingyu No.5) as material and investigated the effects of different water and nitrogen treatments on flavor quality of cucumber in solar greenhouse.The results showed that: The kinds of cucumber flavor of autumn-winter season were more than those of winter-spring season, and the changes of flavor were different between the two different plant growing seasons; Except the control, other treatments showed that the ratios between relative contents of the primary aromatic compounds and 2E,6Z-nonadienal/2E-nonenal in autumn-winter season were higher than those in winter-spring season, and the ratio of PSNT fertilizer supply was higher than that of conventional fertilizer supply; Comparing with winter-spring season, cucumber soluble sugar and protein contents showed an increased trend in autumn-winter season,Vc and solids contents were slightly reduced, and no obvious change was found in the nitrite content; Except the soluble solid content, no other flavor quality showed significant difference( P ＞0.05) between differenct treatments; The content of nitrate in both growing seasons significantly decreased( P<0.05) under PSNT fertilizer supply．

Key words: Water and nitrogen treatments, PSNT, Cucumber, Aromatic compounds, Quality

CLC Number:

S143.1

WANG Shi-juan, WANG Yong-quan, WANG Shu-zhong, ZHANG Zhen-xian, GAO Li-hong. Effects of Water and Nitrogen on Flavor Quality of Cucumber of Different Growing Seasons in Solar Greenhouse[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2010, 25(3): 153-158. doi: 10.7668/hbnxb.2010.03.033.

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