Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits

Autor:	Y.T. Wang, Rong-Le Liu, Shao-Wen Huang, Ji-Yun Jin
Rok vydání:	2009
Předmět:	Phenylacetaldehyde biology Physiology Chemistry Potassium Organoleptic chemistry.chemical_element Titratable acid biology.organism_classification Hexanal chemistry.chemical_compound Cherry tomato Botany Food science Agronomy and Crop Science Plant nutrition Flavor
Zdroj:	Journal of Plant Nutrition. 32:1451-1468
ISSN:	1532-4087 0190-4167
DOI:	10.1080/01904160903092663
Popis:	A pot experiment was conducted to determine the effects of potassium (K) application on volatile compounds, taste compounds, and firmness of fresh tomato fruits. Each pot was filled with 8 kg of clean sand. The experiment consisted of six K application rates with 0, 1.25, 2.5, 5.0, 10.0, and 20.0 mmol K L−1 in the nutrient solution. Volatile compounds, soluble sugars, soluble solids, titratable acidity, and firmness of fresh tomato fruits were measured. The results show that the concentrations of 3-methylbutanal, 1-penten-3-one, hexanal, cis-3-hexenal, 2-methyl-4-pentenal, trans-2-hexenal, 2E-4E-hexadienal, 6-methyl-5-hepten-2-one, phenylacetaldehyde, phenylethanol, soluble sugars, and soluble solids tended to increase at first and then decrease between 0 to 10.0 mmol K L−1. K application rate obtaining the highest values of the concentrations ranged from 1.4 to 3.0 mmol K L−1, with the exception of cis-3-hexenal (1.1 mmol K L−1), phenylacetaldehyde (4.5 mmol K L−1), and phenylethanol (4.8 mmol K...
Databáze:	OpenAIRE
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