关键词: 柑桔, 柑桔, 光合特性, 净光合速率

Abstract:

Chromatography and Mass Spectrometry Analysis was used to measure flavor ingredients in tomato fruits grown under three fertilization treatments. More than 50 organic compounds were detected from tomato fruits, with more than 50% of flavor content detected in the first interval (0-3 minutes). In the organic fertilizer treatment, the main flavor ingredients in tomato fruits were amino urea, methyl Alcohol, n-hexane, and pentanal. In the no fertilization treatment, the main flavor compounds were propyl methane ester, 2,2-bionic propane, and hydroxyl-acetaldehyde. In the chemical fertilization treatment, the main flavor compound was O2, which is perhaps one factor leading to poor flavor of tomato fruits. In the second interval (3-13 minutes), 12 compounds were detected for all the three treatments, and the organic compounds were mainly aldehydes, perhaps the basic framework of flavor compounds. In the third interval (13-25 minutes), content of organic compounds was low, 10-15 organic compounds were detected out, and several organic compounds containing silicon were discovered in the tomato fruits only from the no fertilization treatment.