The sweetness of the fruit is related to nitrogen fertilizer

The sweetness of a fruit is determined by the amount of sugar in its cells, while the accumulation of sugar is closely related to nitrogen. Therefore, the sweetness of the fruit is related to nitrogen fertilizer. From the fruit tree Xiehua to the 28th day after the flowering, the cells of the young fruit are in a state of division. The cells are filled with protein-based cytoplasm. After that, the cell division stops and begins to rapidly absorb and expand, and the cell wall extends outward. At this time, the cytoplasm gradually adheres to the periphery of the cell membrane, forming a large vacuole in the center, which is a bubble liquid, which is the main place for the fruit to store starch, organic acids and the like. When the fruit matures, the vacuole is almost full of starch, and is gradually decomposed into fructose, glucose and sucrose, so that the sweetness of the fruit increases 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 single-core side-by-side delay and the corresponding vacuole volume to become smaller, directly impeding the storage of starch. At the same time, excessive application of nitrogen fertilizer will make the new shoots of the fruit trees grow vigorously, and the sugar produced by the leaves will be consumed in a large amount in terms of growth, and the transportation to the fruit will be reduced, which will affect the sweetness of the fruit.

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