Abstract
To investigate the impact of CO2 enrichment coupled with water and nitrogen on the formation of key aroma compounds in tomato quality, researchers characterized tomatoes from two consecutive seasons using electronic nose and gas chromatography-mass spectrometry techniques. The E-nose technique indicated W3C, W1C, W5C, W3S, and W6S being the main sensors distinguishing growth seasons. GC–MS technique identified 51 and 49 typical compounds in spring and autumn, respectively. In spring,1-Octen-3-ol and Benzyl alcohol were mainly affected by CO2, followed by I. In autumn, Hexyl alcohol, Leaf alcohol, (E)-2-Hexen-1-ol and 1-Heptanol are mainly affected by I, followed by N. Cluster analysis identified 28 different tomato aroma substances mainly in floral, grassy, and sweet compounds. Phenylethanol, β-ionone, and (E,E)-2,4-nonadienal had odor activity values exceeding 100 in both seasons. The combined application of 80 % N and 50 % ET at enriched CO2 increased the levels of characteristic volatile organic compounds in tomato.
Published Version
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