Effects of nitrogen levels on strawberry fruit aroma components in plastic shed

Aroma components of mature fruits of strawberry (Fragaria ananassa Duch.) after nitrogen application were extracted by solvent extraction and analyzed by GC/MS. The results showed that four N treatments (high-N, middle-N, low-N, CK) contained 28,25,29,28 aroma components and represented 93.55%,93.40%,92.79%,83.07% of the total peak area respectively. Characteristic aroma components, such as Butanoic acid, ethyl ester; Butanoic acid, ethyl ester; Hexanoic acid, methyl ester; Hexanoic acid, ethyl ester; 2,5-Dimethyl-Hydroxy-3 (2H)-Furanone;2,5-dimethyl-4-methoxy-3(2H)-Furanone etc. were difference between N treatments, and indicated that various nitrogen levels had distinct effect on aroma of mature fruit of strawberry.