五个苋菜品种的硝酸盐积累及品质比较

Comparison on Quality and Nitrate Accumulation of Five Different Amarranth Varieties

以湛江地区常见的"香港油青尖叶"、"正泰圆叶"、"新一代改良港种大圆叶"、"农蔬大叶"和"台选白尖叶"5个苋菜品种为试材,研究了相同施肥水平下不同苋菜品种的硝酸盐积累及营养品质的差异及相关性,以期筛选品质较高、硝酸盐含量较少的苋菜品种。结果表明:不同苋菜品种之间的形态特征、硝酸盐含量、营养品质及经济产量有显著差异,茎部硝酸盐含量与可溶性蛋白质含量、可溶性糖含量及维生素C含量呈负相关,5个品种中,以"农蔬大叶"红苋菜的硝酸盐含量最低、营养品质较高、经济产量较好。

Taking five different Amaranthus mangostanus L. varieties that were common planted in Zhanjiang city as materials,the difference and relavent of five different Amaranthus mangostanus L. varieties on nitrate accumulation and quality were studied. The results showed that there was significant difference about morphological characters, nitrate accumulation,quality and economic yield. Analysis suggested that nitrate level in the amaranth was in a negative correlation with soluble protein content, soluble sugars content and vitamin C content to different extents. Among five varieties,＇ Nongshudaye＇ had the lowest nitrate content,the best quality and highest yield as well.