魏树伟;王少敏;董放;张勇;冉昆;王宏伟;

• 1:山东省果树研究所

摘要(Abstract)：

【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。

关键词(KeyWords)： ‘鸭梨’;氮素形态;施氮量;品质

Abstract:

Keywords:

基金项目(Foundation): 国家梨产业体系(CARS-29-31);; 泰安市科技发展计划(201440774);; 山东省农科院青年基金(2015YQN40);; “十二五”农村领域国家科技计划(2014BAD16B03-4)

作者(Author): 魏树伟;王少敏;董放;张勇;冉昆;王宏伟;

Email:

DOI: 10.13925/j.cnki.gsxb.2016.S.13

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