A method for increasing the volatile components of acetates in Luli apple fruit

Abstract

The invention relates to a method for increasing acetate volatile components of Luli apple fruits and belongs to the field of agricultural cultivation. The method specifically includes the following steps that firstly, base fertilizer in which carbonized rice hulls, organic nutrients and inorganic nutrients are combined is applied once in the first year, then inorganic nutrient rhizosphere topdressing in which thoroughly decomposed soybean leaching liquor is combined and poured is carried out twice in the second year, and then out-root fruit topdressing of sugar alcohol chelated calcium and a linolenic acid preparation is carried out twice in the second year. Multiple fertilization technologies and fertilizer varieties with different functions are combined, underground root system nutrients are improved, the mode that a modifier and a precursor are directly applied supplementarily to the surfaces of environments and fruits is utilized, and the purposes of synthesizing the fruit acetate volatile components and improving the smell sense, flavor and quality of the fruits are achieved. The content of the acetate volatile components of the cultivated Luli apple fruits is remarkably increased, the smell taste and the flavor of the fruits are stronger, the quality is greatly improved, market requirements are better met, and larger economic benefits can be obtained.

Description

technical field [0001] The invention belongs to the technical field of agricultural cultivation, and in particular relates to a method for increasing the volatile components of acetates in Luli apple fruit. Background technique [0002] my country is the world's largest producer and consumer of apples, and its cultivation area and output both rank first in the world, with obvious advantages in scale. However, because the current apple production management technology blindly pursues the appearance quality such as large fruit and color, and ignores the improvement of the internal quality of the fruit, the flavor quality is generally low, and it is difficult to meet the urgent needs of consumers for fruit with good flavor. The root cause is the lack of a high-efficiency Easy technical measures can significantly increase the content of key volatile components that affect the flavor of apple fruit, so as to improve the overall flavor of the fruit. [0003] Acetate lipids are th...

AI Technical Summary

Problems solved by technology

After identification, the fruit of this variety contains a variety of acetates, including propyl acetate, 2-methyl propyl acetate, butyl acetate, 2-methyl butyl acetate, pentyl acetate, hexyl acetate, But the contents are all low. Only the contents of butyl acetate, 2-methylbutyl acetate and hexyl acetate reach or exceed their olfactory threshold (referring to the lowest concentration of a certain component in the system that can be sensed by the sense of smell), and the aroma The value (the ratio of the concentration of a certain component to the aroma threshold of the component) is not high, and the contribution to the overall aroma of the fruit is limited

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