The flavor of the fruit is a comprehensive manifestations of which it is composed of numerous cells of the nature and composition. How sweet of a fruit, although its intracellular determines how much sugar, however, the accumulation of sugar but is closely related to nitrogen fertilization. The original, from flower to 3 after Xie Xie Flowers - four weeks, young fruit cell division is in a state, the cell is full of protein as the main component of the cytoplasm, after which cell division stops, and began to rapidly expand water absorption, the cell wall 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. Nitrogen and because too much fat will lead to strong growth of new shoots, to get to the sugar manufacturing blade, consume a lot of growth in terms of reduced transport to the fruit, which will affect the sweetness of the fruit.
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