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Updated: Jun 20, 2025

Herbivore-induced Blueberry Volatiles and Intra-plant Signaling
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传统或通过纳米颗粒的甲基斯酸盐和/或尿素在树叶上的应用对葡萄的挥发性成分的影响

Lesly L Torres-Díaz1, Eva P Pérez-Álvarez1, Belén Parra-Torrejón2

  • 1Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Logroño, Spain.

Journal of the science of food and agriculture
|July 20, 2024
PubMed
概括

在叶子上应用无形酸纳米颗粒 (ACP),添加甲基斯酸盐 (MeJA) 和尿素 (Ur),提高了葡萄的芳香质量. 纳米技术减少了不必要的C6和碳化合物,同时增加了关键的芳香化合物,从而降低了生物刺激剂剂量.

关键词:
葡萄葡萄是葡萄中的一种.甲基斯蒙酸盐是什么纳米颗粒是一种纳米粒子.尿素 urea 的使用方法挥发性化合物 挥发性化合物姆普拉尼罗的时间

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