摘要
经1000ppm的氯化钾、600ppm的甘氨酸和800ppm的钼酸钠水溶液处理,均能增强小白菜体内的NRA,提高其叶绿素、可溶性糖和蛋白质含量,并相应降低了硝酸盐的积累量,因而能有效地改善蔬菜的营养及卫生品质。采前叶面喷施的效果优于浸种,其中氯化钾与甘氨酸混合喷施有一定的加成效应。相关分析的结果表明,硝酸盐的积累量与蛋白质、可溶性糖、叶绿素含量等都存在极显著相关关系。
Chinese cabbage was treated with KCl Gly. and Mo that concentration is respectivety 1000 ppm, 600 ppm and 800 ppm. It was showed the content of chlorophyll, soluble sugar, protein and NRA were increased; the accumulation of nitrate was reduced. Therefore, it can effectively improve the nutritional quality and hygienic quality of the vegetable. Foliage spray before harvest is better than immersed seed. The mix concentration of kCl and Gly has certain addition effect. Correlation analysis showed that accumulation of nitrate prominently correlates with the content of protein, soluble sugar, chlorophyll and NRA ect.
关键词
硝酸盐
营养品质
氯化钾
小白菜
Vegetable
Nitrate
Nutritional quality
KGl
Gly.
Mo
