Effect of Combined Application of Enzyme Bacteria Agents and Organic Fertilizers on Nutritional Components of Luffa
In order to study the effect of enzyme bacteria agents on the nutritional components of luffa,Baiguan luffa(a product registered with the National Geographical Indication of Agricultural Products)was used as the experimental object.Through the combined application of liquid enzyme bacteria agents and organic fertilizers,the changes in the main nutritional components affecting the flavor of the fruit were analyzed and compared.The results showed that after the combined application of liquid enzyme bacteria agents and organic fertilizers,the glutamine content in the sample reached 169.02 mg/100g,which was 62.3%higher than the control sample treated with organic fertilizers alone.The free amino acids that are sweet,fresh,and fragrant increased by 38.3%-118.4%,with an increase of 87.2%in the content of fresh amino acids significantly contributing to the flavor,namely aspartic acid and a decrease of 33.2%in the content of bitter amino acids,namely arginine.The content of protein,soluble solids,calcium,and iron increased by 10.6%,5.7%,21.6%,and 62.5%respectively,compared to the control sample.
NETL
NSTL
万方数据
维普
