芽球菊苣软化栽培前后营养成分含量比较

Study on Change in Nutrition Elements of Chicory before and after Blanching Culture

研究了菊苣软化栽培前后叶片和根株的Vc、可溶性糖以及可溶性蛋白含量的变化。结果表明:软化栽培后芽球以及根株的可溶性糖和可溶性蛋白含量急剧上升,Vc含量下降。软化后的芽球是一种营养价值较高的蔬菜,软化后的根株是一种营养价值较高的饲料。软化栽培为菊苣有效的栽培方式之一。

The change of the nutrition elements before and after blanching culture of chicory was studied. The results showed that the soluble sugar and protein became higher after blanching culture, but Vc content was dropped. Bud ball was a high nutrition vegetable after blanching culture; and the root was a high nutrition feedstuff. Blanching culture was one of a effective method.