The effect of fertigation system on the contents and composition of non-protein-N, carbohydrate and crude lipid of sweet pepper (Capsicum annum L.)
2001
Sui, F. (Kagoshima Univ. (Japan). Faculty of Agriculture) | Wang, Y. | Nagatomo, M. | Chishaki, N. | Inanaga, S.
The effects of fertigation system on non-protein-N, carbohydrate and crude lipid of sweet pepper were investigated, by comparison with habitual method. The results obtained are as follows: 44 Fanggong SUI, Yunhua WANG, Makoto NAGATOMO Naoya CHISHAKI and Shunji INANAGA. The amount of NO3-N in the fruit containing about 500 gkg-1 in the habitual method decreased with the decreasing of N applied in the fertigation system. The total amino acid in the fruit was the lowest in the lower N level, while it was the highest in the middle N level. The free amino acid in the fruit of sweet pepper was mainly prolin, glycin, alanin, leucin and isoleucin. However, the composition of amino acid was affected with the N level applied. The sucrose and fructose contents of fruit harvested in Feb. was lower both in the lower N level, and in the higher N level, while those of fruit harvested in Apr. in the fertigation system treatment remarkably became higher compared with those in the habitual method. Compared with fertigation system the control treatment increased the crude starch contents of lateral branch and the fruits harvested in April. By decreasing the amount of nitrogen applied in fertigation system, some effect could be observed in the branch and both fruits. The crude lipid content in the fruit harvested in Feb. increased with the decreasing of N amount applied on Apr. but there were no significant differences. In the high N level it was higher in anaphase than in early fruit. To increase the sugar, total amino acid and cystein content of the fruit in sweet pepper, fertigation system may be desirable.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center