Eleven nutrition elements and 5 quality elements of garlic （Allium sativum L.） in different Se, S level and their interaction pot experiments were analyzed by atom absorbing spectrophotometer, titration and fixing s...Eleven nutrition elements and 5 quality elements of garlic （Allium sativum L.） in different Se, S level and their interaction pot experiments were analyzed by atom absorbing spectrophotometer, titration and fixing sulfur method. The mineral elements were analyzed by the Principal Component Analysis and the Factor Analysis on the SPSS 10.0 and three main factors were picked. The results showed that Se, S and Se-S cooperated application enhanced the garlic nutrition quality by increasing mineral nutrition. The garlic Vc was the highest after using higher Se compared middle S level （S 20 mg/kg soil ＋ Se 40 mg/kg soil）. Lower Se level compared middle S level （S 40 mg/kg soil ＋ Se 20 mg/kg soil） get the highest garlic abio-Se in all treatments. The garlic organic Se content was the highest after using higher Se compared middle S （S 40 mg/kg soil ＋ Se 40 mg/kg soil）. The treatment lower S compared lower Se level get the highest garlic allicin in all treatment. It showed that the fresh eating factor was affected by the element Se. The flavor factor and health care factor were affected by both Se and S.展开更多
文摘Eleven nutrition elements and 5 quality elements of garlic （Allium sativum L.） in different Se, S level and their interaction pot experiments were analyzed by atom absorbing spectrophotometer, titration and fixing sulfur method. The mineral elements were analyzed by the Principal Component Analysis and the Factor Analysis on the SPSS 10.0 and three main factors were picked. The results showed that Se, S and Se-S cooperated application enhanced the garlic nutrition quality by increasing mineral nutrition. The garlic Vc was the highest after using higher Se compared middle S level （S 20 mg/kg soil ＋ Se 40 mg/kg soil）. Lower Se level compared middle S level （S 40 mg/kg soil ＋ Se 20 mg/kg soil） get the highest garlic abio-Se in all treatments. The garlic organic Se content was the highest after using higher Se compared middle S （S 40 mg/kg soil ＋ Se 40 mg/kg soil）. The treatment lower S compared lower Se level get the highest garlic allicin in all treatment. It showed that the fresh eating factor was affected by the element Se. The flavor factor and health care factor were affected by both Se and S.
