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葡萄果实成熟过程中含氮化合物的变化 被引量:4

The changes of nitrogen compounds during maturing of grape berry
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摘要 本文通过对琼瑶浆、玫瑰香、赤霞珠、小白玫瑰4个葡萄品种在果实成熟过程中硝态氮、氨态氮、总氮含量的测定,探讨了葡萄果实成熟过程中不同氮化物的变化。结果表明:4个品种在果实成熟过程中果肉和种子中硝态氮、氨态氮、总氮含量呈逐渐升高的趋势,接近成熟时其含量趋于稳定;4个品种果实种子中的硝态氮、氨态氮、总氮含量均高于果肉中的含量。 The main nitrogen compounds (nitrate nitrogen, ammonia nitrogen and total nitrogen) in grape berry (pulp and seed) of grapevine cv. Gewurtraminer, Muscat Hamburg, Cabernet Sauvignon and Muscat Blanc were extracted and analyzed during grape berry maturing. The results showed that nitrate nitrogen, ammonia nitrogen and total nitrogen contents had an increasing trend in pulps and seeds of all four varieties, their changes were relatively evenly when grape berry reached ripeness. The contents of nitrate nitrogen, ammonia nitrogen and total nitrogen in seed were higher than those in the pulp of the four varieties.
作者 惠竹梅 周起
出处 《中外葡萄与葡萄酒》 2010年第6期8-11,共4页 Sino-Overseas Grapevine & Wine
基金 现代农业产业技术体系建设专项资金资助(nycytx-30-zp-04)
关键词 葡萄 含氮化合物 成熟过程 种子 果肉 grape berry nitrogen compound during maturing seed pulp
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