磷钾肥、光照、贮藏加工对蔬菜硝酸盐含量的影响

EFFECTS OF PHOSPHORUS AND POTASSIUM FERTILIZERS, SHINING, STORAGE AND PROCESSING ON NITRATE CONTENT IN VEGETABLE

在等氮量条件下,增施磷肥,盆栽试验表明,菠菜植株硝酸盐含量降低37.8％,差异显著。光照周期的缩短和弱光照都将导致蔬菜作物体内硝酸盐的积累。商品蔬菜经烧煮后,硝酸盐含量下降幅度为50％-74％。亚硝酸盐含量没有增加。雪里蕻(可食部分)经盐渍加工成咸菜后,不仅亚硝酸盐含量成倍增加,而且当暴露在空气中发霉腐烂时,其亚硝酸盐含量更会急剧增加,但硝酸盐含量却出现下降趋势。

The result of pot experiment with the same application amount of nit- rogen showed that nitrate content in spinach was reduced by 87.8% in treatment inc- luding P application. Shortening of light period and weakening of light intensity would lead to the accumalation of nitrate content in vegetables. When some vegetables were cooked, the nitrate contents decreased by 50%-74% while the nitrite content was not affected. The nitrite content in potherb mustard doubled when pickled. When pickled po- therb mustard was exposed to air, the nitrite content increased greatly while the ni- trate content decreased.