不同氮素形态和施氮量对‘鸭梨’果实品质的影响

Effect of nitrogen forms and nitrogen application on fruit quality of ‘Yali' pear

【目的】探讨不同氮素形态和施氮量对梨果实香气品质的影响。【方法】以‘鸭梨’为研究对象,不同氮素形态试验设置了6个处理T1~T6:100%尿素(酰胺态),100%硝态氮,硝铵比为70∶30,硝铵比为50∶50,硝铵比为30∶70,100%氨态氮,以喷清水为对照,于生长季节进行果面喷施试验;不同施氮量以酰胺态尿素进行试验,设置了高氮、中氮、低氮3个处理。【结果】不同处理均提高了果实的营养品质,T1处理的总糖量最高,不同氮素形态处理对‘鸭梨’果实香气品质的影响不同,100%氨态氮香气物质含量最高,100%硝铵香气物质含量最低,其余介于2者之间。不同氮素施用量试验结果表明,中氮处理‘鸭梨’果实香气物质总量最高,为684 ng·g-1,低氮处理香气物质种类最多为40种,高氮处理香气物质总量较中氮处理减少了43.36%。【结论】铵态氮处理果实香气最高,全硝态最低,高氮处理不利于‘鸭梨’果实香气提升。

【Objective】Experiments was performed to investigate the effect of nitrogen forms and nitrogenapplication on fruit quality of‘Yali’pear.【Methods】Treatments of urea Tl(amide-state),nitrate T2(100%N03--N),mixed nitrogen T3,T4,T5(N03--N/NH4+-N=70/30,50/50,30/70),ammonium nitrogenT6(100%NH4+-N)and water contral were used as foliar spray in three times in the pear growing season.The results showed that there are different effects on‘Yali’pear aroma quality of different nitrogen forms,100%ammoniacal nitrogen content of aroma components of highest,100%ammonium nitrate content ofaroma components of lowest,and the rest somewhere in between.【Results】The amount of total sugar arethe highest under the Tl treatments.Different nitrogen fertilizer dosage experiment results show that pearfruit with medium dosage of nitrogen has the highest aroma content 684 ng·g-1which is 43.36%higherthan high nitrogen treatment,and low nitrogen dosage treatment has 40 volatile ingredients which is themost.【Conclusion】To sum up,there are different effects on‘Yali’pear aroma quality of different nitrogenforms,high nitrogen is not conducive to enhance the aroma of pear fruit.