水培蔬菜与传统蔬菜的品质对比研究

Comparative Study on the Quality of Hydroponic Vegetables and Traditional Vegetables

水培技术是一种安全可控的新型蔬菜种植模式,但水培蔬菜与传统土培蔬菜在品质方面的对比研究鲜有报道。本研究选用小白菜、生菜、油麦菜作为实验材料,从Vc含量、亚硝酸盐含量、总抗氧化能力以及总类胡萝卜素含量4个方面对水培蔬菜与传统蔬菜的品质进行比较。结果显示,水培生菜和油麦菜中Vc含量高于传统蔬菜;水培白菜和油麦中亚硝酸盐含量低于传统蔬菜;水培白菜的总抗氧化能力和类胡萝卜素总量均高于传统蔬菜。水培种植蔬菜在品质上较传统蔬菜体现出一定的优势,但不同类型蔬菜结果不同。针对不同蔬菜开发专用的水培营养液,将有利于进一步发挥水培蔬菜的品质优势。

Hydroponics is a safe and controllable new vegetable planting mode, but the comparative study on the quality of hydroponics vegetables and traditional soil-cultured vegetables is seldom reported.In the current study, Pakchoi, Romaine Lettuce and Lactuca sativa L.were used as experimental materials to compare the quality of hydroponic vegetables with traditional vegetables from four aspects: Vc content, nitrite content total antioxidant capacity, and total carotenoid content.The results showed that Vc content in Hydroponic Romaine Lettuce and Lactuca sativa ￡.was higher than that in traditional vegetables, nitrate content in hydroponic Pakchoi and Lactuca satwa ￡.was lower than that in traditional vegetables, and total antioxidant capacity and carotenoid content in hydroponic Pakchoi were higher than those in traditional vegetables.The quality of hydroponic vegetables is better than that of traditional vegetables, but the results are varied with different types of vegetables .Develop special hydroponic nutrient solution for diflerent vegetables will be helpful to further display the quality advantages of hydroponic vegetables.The results of this study can provide reference for consumers and growers.