五种绿色食品蔬菜优良品种的筛选及其特征特性

SCREENING OF HIGH-QUALITY GREEN FOOD VEGETABLE VARIETIES WITHIN FIVE SPECIES AND THEIR CHARACTERS AND TRAITS

通过对5种蔬菜（甘蓝、大白菜、白菜、生菜、番茄）不同品种的比较试验和筛选及收获后产品的重金属含量、农药残留量测定等，从中选择出最适合于上海地区栽培、产量较高、品质较好、抗性较强的5种蔬菜的品种各若干个，这些品种可以作为绿色食品蔬菜在上海地区生产上应用，并可在国家审定的绿色食品生产基地上生产后，作为绿色食品供应市场。

Through comparative tests and screening of various varieties within 5 veg-etable species (cabbage,Chinese cabbage,pakchoi,leaf lettuce and tomato)and by determination of heavy metal contents and pesticide residue levels in products after harvest, among them some good varieties with higher yield,better quality, higher resistance and most suitability for growing in Shanghai area were selected. These selected varieties may be used as green food vegetables in vegetable production of Shanghai area and the vegetables of these varieties produced on the state-authorized green food production bases may be supplied for the market as green food.