三种降低硝酸盐含量水培技术对菜心品质的影响研究

A Comparative Study on the Effects of Three Technologies for Reducing Nitrate Content in Hydroponic Vegetables on the Nitrate Content and Quality of Chinese Flowering Cabbages(FCCs)

以广州乾农农业科技发展有限公司"特青迟心4号菜心"为试验材料,先采用日本园试营养液配方以水培方式来进行种植,当达到采收标准前两周时,各取五十株菜心,分别采用酰胺态氮来全部代替营养液配方中的硝态氮的方法、收获前直接在营养液中中断硝态氮供给的方法和将种植方式转为基质培的方法种植两周,并测定相应指标,研究不同培养技术对降低菜心硝酸盐含量的变化规律和对菜心品质的影响。实验结果表明,三种技术均能有效降低水培蔬菜硝酸盐含量,然而替代法和中断法均会对蔬菜的品质带来较严重的影响,而基质培方法则不会。

Taking "Teqingchixin No. 4" of Guangzhou Qiannong Agricultural Science and Technology Development Co., Ltd. as the test material, Japanese-style Garden Nutrient Solution is used for hydroponic cultivation. Fifty FCCs are collected two weeks before reaching the harvesting standard. The method of replacing the nitrate nitrogen in the nutrient solution formula with the amide nitrogen, the method of directly interrupting the supply of nitrate nitrogen in the nutrient solution before harvesting, and the method of transforming the planting mode into the substrate culture are used for planting for two weeks to study the effects of different technologies for reducing nitrate content in vegetables on the change law of FCCs and nitrate content and the quality of FCCs. The experimental results show that the three technologies can effectively reduce nitrate content in hydroponic vegetables. However, the first two methods will have a serious impact on the quality of vegetables, while the third one will not.