氮、钾营养对日光温室黄瓜风味品质的影响

EFFECT OF NITROGEN AND POTASSIUM ON FLAVOR QUALITY OF CUCUMBER

以“津优3号”黄瓜为试材，采用D-饱和最优设计的方法，研究了氮、钾用量对日光温室黄瓜芳香物质、主要营养成分及硝酸盐含量的影响。试验结果经计算机运算，建立了氮、钾用量与黄瓜果实特征风味物质2E，6Z～壬二烯醛、可溶性糖、可溶性蛋白质、Vc、硝酸盐含量等关系的回归方程，并按照它们对黄瓜风味品质的重要性设定加权分值，建立了氮钾用量与综合品质得分的回归方程，利用计算机模拟，得出本试验田肥力条件下综合品质达到80分以上的优化组合为N29．07kg／667m^2-51．45kg／667m^2，K2037．88kg／667m^2-62．60kg／667m^2。

Effect of nitrogen and potassium on aromatic compounds, major nutrition compounds and nitrate content of cucumber friuts in solargreenhouse were sdudied using the D-saturated optimatation design, with Jinyou No. 3＂as a material. The result were calculated by cumputer, and the regression equation of N and K2O application related to 2E ,6Z - nonadienal relative content, soluble sugar, soluble protein, Vc and nitrate content were set up. The value percent of the indexes were also set by their significance to flavor quality, and a regression equation of N and K2O related to the scores of comprehensive quality was set up. The optimum combination to get the score over 80 by computer simulating is N 29.07kg/667m^2 ～ 51.45kg/667m^2, K2O 37.88kg/667m^2 ～ 62.60 kg/667m^2.