| 蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究 |
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| 引用本文： | 徐岩. 蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究[J]. 连云港职业技术学院学报, 2002, 15(2): 12-14,17 |
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| 作者姓名： | 徐岩 |
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| 作者单位： | 连云港职业技术学院化工系,江苏,连云港,222006 |
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| 摘 要： | 以盆栽试验方式研究了青菜和生菜在喷施不同配方的低硝酸盐制剂后蔬菜体内硝酸盐含量的变化。结果表明，喷施0.05%和0.1%的甲壳素对蔬菜体内硝酸盐有一定的降解作用；而采用甲壳素与抗坏血酸和钼混合后进行叶面喷施会使这种降解作用更加明显。三种物质（甲壳素、抗坏血酸、钼）的混合喷施对生菜生物量的干生增加有促进作用。
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| 关 键 词： | 蔬菜品质 试验研究 蔬菜 硝酸盐污染 低硝酸盐制剂 甲壳素 抗坏血酸 钼 食品卫生 |
| 文章编号： | 1009-4318(2002)02-0012-03 |
An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality |
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| XU Yan. An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality[J]. Journal of Lianyungang Technical College, 2002, 15(2): 12-14,17 |
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| Authors: | XU Yan |
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| Abstract: | The paper studies the content change of nitrite in them after spraying different formulation of hyponitrate preparations over potted greens and lettuce. The results show that 0.05% - 0.1% chitin can lower the content of nitrate in the vegetables, that the mixture of chitin, ascorbic acid and molybdenum can make the degradation more obvious, at the same time will promote the aug of dry weight of lettuce's biomass. |
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| Keywords: | vegetables nitrite hyponitrate preparations |
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