The flavor of the fruit is a combination of the nature and composition of the numerous cells that make up it. How sweet a fruit is, although it is determined by the amount of sugar in its cells, however, the accumulation of sugar is closely related to the application of nitrogen fertilizer. It turns out that from 3 to 4 weeks after Xiehua to Xiehua, the cells of the young fruit are in a state of division. The cells are filled with protein-based cytoplasm. After that, cell division stops and begins to rapidly absorb and expand. External extension, at this time, the cytoplasm gradually adheres to the periphery of the cell membrane, forming a large vacuole in the center, which is the bubble liquid, which is the main place for the fruit to store starch, organic acids and other substances. When the fruit matures, the cytosol is almost It is full of starch and is gradually broken down into fructose, glucose and sucrose, which makes the fruit's sweetness increase dramatically.
If the nitrogen fertilizer is too much, although it is conducive to the formation of protein, it will increase the cytoplasm in the cell, causing the cytoplasmic delay and the corresponding decrease of the vacuole volume, which directly hinders the storage of starch. At the same time, due to the excessive application of nitrogen fertilizer, the new shoots will grow vigorously, and the sugars produced by the leaves will be consumed in a large amount in terms of growth, which will reduce the transportation to the fruit, which will affect the sweetness of the fruit.
If the nitrogen fertilizer is too much, although it is conducive to the formation of protein, it will increase the cytoplasm in the cell, causing the cytoplasmic delay and the corresponding decrease of the vacuole volume, which directly hinders the storage of starch. At the same time, due to the excessive application of nitrogen fertilizer, the new shoots will grow vigorously, and the sugars produced by the leaves will be consumed in a large amount in terms of growth, which will reduce the transportation to the fruit, which will affect the sweetness of the fruit.
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