Piñero Maria C, Otálora Ginés, Porras Manuel E, Sánchez-Guerrero Mari C, Lorenzo Pilar, Medrano Evangelina, Del Amor Francisco M
Departamento de Hortofruticultura, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA) , C/Mayor s/n, 30150 Murcia, Spain.
Agricultural Research and Development Centre of Almería (IFAPA-Almería) , Autovía del Mediterráneo, Sal. 420, Paraje San Nicolás, 04745 La Mojonera, Almería, Spain.
J Agric Food Chem. 2017 Feb 1;65(4):711-717. doi: 10.1021/acs.jafc.6b04118. Epub 2017 Jan 17.
We investigated the effect of supplying nitrogen, as NO or as NO/NH, on the composition of fruits of sweet pepper (Capsicum annuum L. cv. Melchor) plants grown with different CO concentrations ([CO]): ambient or elevated (800 μmol mol). The results show that the application of NH and high [CO] affected the chroma related to the concentrations of chlorophylls. The concentrations of Ca, Cu, Mg, P, and Zn were significantly reduced in the fruits of plants nourished with NH, the loss of Fe being more dramatic at increased [CO], which was also the case with the protein concentration. The concentration of total phenolics was increased by NH, being unaffected by [CO]. Globally, the NH was the main factor that affected fruit free amino acid concentrations. Polyamines were affected differently: putrescine was increased by elevated [CO], while the response of cadaverine depended on the form of N supplied.
我们研究了以一氧化氮（NO）或NO/铵（NH）形式供应氮对在不同二氧化碳浓度（[CO₂]）下生长的甜椒（Capsicum annuum L. cv. Melchor）植株果实成分的影响，[CO₂]分别为环境浓度或升高浓度（800 μmol mol⁻¹）。结果表明，铵的施用和高[CO₂]浓度影响了与叶绿素浓度相关的色度。在施用铵的植株果实中，钙、铜、镁、磷和锌的浓度显著降低，在[CO₂]升高时铁的损失更为显著，蛋白质浓度也是如此。总酚类物质的浓度因铵的施用而增加，不受[CO₂]的影响。总体而言，铵是影响果实游离氨基酸浓度的主要因素。多胺受到的影响不同：腐胺因[CO₂]升高而增加，而尸胺的反应则取决于供应的氮的形式。
