SO_2、NO_2及其复合物对青菜体内抗坏血酸含量的影响

Effects of Fumigation with SO_2, NO_2 and their Mixture on Ascorbic Acid in Chinese Cabbage.

探讨了运用田间开顶式熏气装置,在单一及复合熏气条件下,不同浓度SO_2(0.1—0.25ppm)和NO_2(0.05—0.25ppm)对青菜体内抗坏血酸含量的影响。结果表明,青菜体内抗坏血酸含量随SO_2和NO_2复合熏气浓度的增加而减少;当SO_2和NO_2复合熏气浓度之和一定时,分别提高相同比例SO_2、NO_2浓度,SO_2浓度的增加对青菜体內抗坏血酸含量减少率的影响作用大于NO_2;抗坏血酸含昆下降吋叶绿素含量也下降;青菜体内抗坏血酸含量减少率与叶面积伤害率之间呈较好的线性相关。

Effects of different doses of SO2 (0.1-0.25 ppm), NO2 (0.05 - 0.25 ppm) and their mixtures on the contentes of ascorbic acid in Chinese Cabbage (Brassica Chinese) were investigated by using an top-open field chamber device. The results show that the content of ascorbic acid in Chinese Cabbage goes down as the concentraions of SO2 and NO2 increase, and SO2 exerts greater influence on the level of ascorbic acid in the vegetable than NO2. As ascorbic acid in Chinese Cabbage is reduced, the amount of chlorophyll dropped also. A linear correlation exists between the reduction rate of ascorbic acid and the injury rate of leaves of Chinese Cabbage.