Effect Of Different Organic Fertilizers On Flavor,Texture And Nutritional Quality Of White Radish

Fertilizers can destroy the ecological environment,cause a decline in productive capacity and various soil and water quality problems,and affect the quality and safety of vegetable produced.Organic agriculture is aprogressive and sustainable agricultural system that can effectively solve the above problems.However,at present,the researches on the effect of organic fertilizer produced with different raw materials on vegetables such as radish are mostly with regard to the analysis of agronomic indicators,and few as for their edible quality,which seriously restricts the comprehensive and objective evaluation of vegetable quality and greatly limits the healthy development of vegetable industry.The characteristic vegetable of Bashang white radish was used as the research object in this study to explore the effect of different organic fertilizers on its flavor compounds,texture property and nutritional quality.Firstly,white radish was planted by organic production method.Six experimental groups were designed as follows: no fertilization control(CK),pig manure raw material organic fertilizer(PMOF),sheep manure raw material organic fertilizer(SMOF),earthworm manure organic fertilizer(EMOF),earthworm manure organic fertilizer combined with microbial agent(EMOF+M)and chemical fertilizer control(CF).The experimental conditions of gas chromatography-ion mobility spectrometry(GC-IMS)were optimized to detect the volatile flavor compounds of white radish sample.Then the fingerprint was established and principal component analysis(PCA)was carried out.In addition,texture properties and nutritional quality of samples in each treatment group were compared and analyzed.The results are as follows:48 kinds of volatile flavor compounds were qualitatively identified.Fingerprints were established and PCA charts was also obtained.2-pentylfuran and the monomers and dimers of hexanal,heptanal,octanal,nonanal,3-pentanone,2-hexanone,ethanol and 5-methyl-2-Furan-methanol were identified as the common characteristic flavor compounds of white radish;trans-2,4-heptadienal and trans-2-hexenol were the characteristic flavor compounds of CK group;2-butanone and 3-octanol were the characteristic flavor compounds of PMOF;SMOF had the most abundant flavor compounds,but the content of ethyl acetate was lower,and the content of trans-2-hexenol was more prominent;the higher content of2-hexanone and acetoin and the low content of trans-2-heptenal and3-octanol is the flavor characteristic of EMOF group;ethyl acetate and acetoin were used as the characteristic flavor compounds to distinguish the use of microbial agents.Skin hardness,pulp hardness and brittleness were suitable as the evaluation indicators for the overall texture quality of white radish;the samples in EMOF+M group had better fresh food quality;the samples in EMOF group had higher hardness,which were suitable for storage and transportation;the samples in PMOF had higher brittleness and moderate performance in other indicators,which were suitable for processing.The content of vitamin C and potassium in organic white radish were higher,and the content of nitrite was lower,which were significantly different from those of conventional samples(P<0.05).There was no significant difference in protein and soluble protein content(P>0.05)between organic and conventional samples.The content of phosphorus was slightly lower than that of conventional samples.The contents of sulforaphane in organic samples were higher than conventional sample on the day of harvest.But the content of sulforaphane in conventional sample was significantly higher(P<0.05)than those in organic samples after 7days of storage,which could affect their fresh food quality.In this study,the differences in the composition and content of volatile flavor compounds between organic and conventional white radish,and their characteristic flavor compounds were obtained.Combined with the texture property and nutrition ingredient analysis,it was proved that the quality of organic white radish was better than that of conventional ones.The effects of different organic fertilizers on the edible and processing quality of white radish were obtained,which provided reliable basic research data for the safe and high-quality development of organic vegetable industry in Bashang area of northwest Hebei,and provided theoretical basis and technical support for further research and establishment of a perfect vegetable evaluation system.