Changes Of Aromatic Compounds Content And Effect Of Nitrogen On Flavor Quality Of Cucumber Friuts At Different Season

The purpose of this paper is to clarify the variations of aromatic compounds of cucumber fruits during development and the effect of nitrogen on flavor quality. The develope rate of cucumber fruits, changes of the primary aromatic compounds, fatty acid content and Lipoxygenase (LOX) activity of cucumber fruits during development at different stages in solar-greenhouse, and the effect of nitrogen on the characteristic volatile aromatic compounds, nonvolatile taste compounds, nitrate concentration, mineral and dry matter content,et al. of cucumber and their relativity were studied with Xintaimici. The results showed as follows.1. The develope rate of cucumber fruits at different stages were different obviously. The fruits developed with slower speed in Jan., and came to market products on 20d after blossom, while those of in May on 12d.2. The relative content of the characteristic flavor compounds, 2E,6Z-nonadienal of cucumber fruits developed in May was the highest, then in Jan., and that of in Nov. was the lowest. 2E,6Z-nonadienal relative content, the ratio of 2E, 6Z-nonadienal and 2E-nonenal all increased by a big margine as fruits development, but they came to decrease when the...