【摘要】 通过田间叶面喷施氨基酸钙、腐植酸钙和硫酸钾肥料,研究其对菠萝成熟时香气的影响。结果表明:酯类、内酯类、呋喃类、含硫化合物是主要的香气类型。与对照相比,3个处理香气成分明显多,并且氨基酸钙处理香气含量最高。3-甲硫基丙酸乙酯、辛酸乙酯和癸酸乙酯是3个处理中含量较高的香气成分,2-甲基丁酸甲酯、α-古巴醇和辛酸甲酯是对照中含量较高的成分。喷施氨基酸处理更有利于菠萝的香气。更多还原

【Abstract】 The experiment was carried out by foliar spray of amino acid,humic acid and potassium sulfate in order to research the effect of nutrition on pineapple aroma.The result showed that esters,lactones,furanoids and sulfur compounds were the important compounds of pineapple.Compared to CK experiment,nutrition experiments had more aroma compounds,and the aroma contents of amino acid experiment had the highest.3-(Methylthio)propanoic acid ethyl ester,ethyl ester octanoic acid,ethyl ester decanoic acid were the important compounds in nutrition experiments,2-methyl-butanoic acid methyl ester,methyl ester octanoic acid,α-Copaene had the higher contents in CK experiment.So foliar spray of amino acid contributed more to aroma of pineapple.更多还原