Effect of soybean cake co-application with urea on esters aroma components and key enzymes in Cucumis melo var. makuwa Makino

doi:10.14088/j.cnki.issn0439-8114.2019.24.023

Abstract

Abstract: Cucumis melo var. makuwa Makino used as materials, the effects of soybean cake, urea and soybean cake co-application with urea on esters aroma components and key enzymes activity were investigated. The results showed that urea treatment obviously promoted the synthesis of C6 and C9 alcohols and aldehydes in fruits and suppressed the synthesis of acetic esters and non-acetic esters. Soybean cake co-application with urea treatment significantly promoted the content and kinds of esters, especially increasing the content of ethyl acetate, hexyl acetate, Ethyl-2-Methylbutyrate and ethyl isobutyrate, which are 4 kinds of characteristic esters; Nevertheless, soybean cake treatment mainly promoted the increasing of kind and content on non-specific esters. In addition, the synthesis of esters in melon fruits under different treatments was related to the changes of key enzyme activities, especially the activities of ADH and AAT enzymes.

Key words: soybean cake, urea, Cucumis melo var. makuwa Makino, ester, enzymes activity

CLC Number:

S652.2

CHEN Ye-wen, JIN Ya-zhong, ZHANG Xing-mei, LIU Chun-mei, WANG Peng, CHEN Fei, CHEN Ying-tong, YANG Lian, HE Shu-ping. Effect of soybean cake co-application with urea on esters aroma components and key enzymes in Cucumis melo var. makuwa Makino[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(24): 96-100.

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