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dc.contributor.author汤惠华
dc.contributor.author胡宏友
dc.contributor.author叶明鑫
dc.contributor.author晋宏
dc.contributor.author林贤坤
dc.date.accessioned2016-05-17T03:00:39Z
dc.date.available2016-05-17T03:00:39Z
dc.date.issued2013-06-15
dc.identifier.citation亚热带植物科学,2013,42(119):25-28
dc.identifier.issn1009-7791
dc.identifier.otherYRDT201302005
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/108223
dc.description.abstract采用土壤盆栽试验,设置6个盐度水平(0、500、1000、1500、2000、2500 Mg/kg),研究胡萝卜种植过程中盐度对其叶绿素、维生素C、可溶性糖、可溶性蛋白质及硝酸盐含量的影响。结果表明,种植胡萝卜的土壤盐度控制在500 Mg/kg,可以提高胡萝卜的品质,减少盐分对土壤的损伤。具体表现为,500 Mg/kg盐度处理对胡萝卜叶绿素含量无显著影响,而高盐度使胡萝卜叶绿素总含量降低;500~1000 Mg/kg盐度可增加胡萝卜维生素C和可溶性蛋白质含量;可溶性总糖含量以500 Mg/kg处理的降低幅度最小,500~2000 Mg/kg处理使胡萝卜硝酸盐含量呈降低趋势,但高盐度(2500 Mg/kg)则会增加其硝酸盐含量。
dc.description.abstractA soil pot experiment with different levels of saltnity(0,500,1500,2000,2500 mg/kg) were carried out to study the effects of salinity on the quality of carrot.The results showed that controlling certain salinity 500 mg/kg,could improve the quality of carrot.Because the salinity of 500 mg/kg had no effect on the chlorophyll content of carrot,and high salinity caused total chlorophyll content decreased,low salinity was conducive to the promotion of carrot synthesis of vitamin C and soluble protein,soluble sugar content of carrot was decreased by the increasing of salinity levels,Nitrate content in carrots increased at the high salinity(2500 mg/kg) treatment.
dc.description.sponsorship厦门市科学技术局项目(3502Z20071098)
dc.language.isozh_CN
dc.subject胡萝卜
dc.subject土壤盐度
dc.subject叶绿素
dc.subject可溶性糖
dc.subject维生素C
dc.subject可溶性蛋白质
dc.subject硝酸盐
dc.subjectcarrot
dc.subjectsoil salinity
dc.subjectVC
dc.subjectchlorophyll
dc.subjectsoluble sugar
dc.subjectsoluble protein
dc.subjectnitrate
dc.title不同土壤盐度对胡萝卜品质的影响
dc.title.alternativeEffects of Soil Salinity on the Quality of Carrot
dc.typeArticle


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