亳州地区蒸菜资源调查与开发利用研究

Investigation, Development and Utilization of Steamed Vegetable Resources in Bozhou Region

[目的]调查亳州地区蒸菜资源现状并加以分析,提出蒸菜产业化发展建议。[方法]通过文献考证、实地调查、基源鉴定等方法。[结果]亳州地区常用蒸菜品种基源共有23科44种,多集中于高等植物,其中野生品种14种,栽培品种19种,包括亳州道地药材1种。[结论]提出加强蒸菜制作工艺和质量评价标准、蒸菜产品保健功能的研究以及蒸菜产品开发建议。

[Objective]The research aimed to investigate the current situation of steamed vegetable resources in Bozhou region and analyze them,and put forward suggestions for the development of steamed vegetables.[Method]Through literature research,field investigation and the identification of origin.[Result]There were 23 families and 44 species of steamed vegetables in Bozhou region,which were concentrated in higher plants,including 14 species of wild species and 19 species of cultivars,including 1 species of medicinal materials in Bozhou.[Conclusion]The research is to strengthen the research on the production process and quality evaluation standard of steamed vegetables,the health care function of steamed vegetables and the development of steamed vegetables.