温度对绿豆芽苗菜产量和营养成分的影响  

Influence of Temperature on Yield and Nutrient Component of Mungbean Sprouting Vegatable

作　　者：佘冬芳[1] 邹琴[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《安徽农业科学》2007年第11期3247-3247,3275,共2页Journal of Anhui Agricultural Sciences

摘　　要：研究了不同温度对绿豆芽苗菜产量和营养成分的影响。结果表明:处理④绿豆芽苗菜生长速度最快且产量最高,其次是处理③,处理④与处理③的产量达显著差异,处理③、④与处理①、②的产量达极显著差异;营养成分中,Vc与胡萝卜素含量的大小是处理④>处理③>处理②、处理①;K+含量的大小是处理③>处理④>处理②=处理①。Mungbean sprouts were cultivated in winter under different temperatures. Results showed that mungbean sprouts in treatment 4 grew the fastest and the yield was the highest. Treatment 3 took the second place, Yields of treatment 3 and 4 had significant difference. Yields of treatment 3 and 4 was significant different with those of treatment 1 and 2. Vitamin C and carotin contents in mungbean sprouts were treatment 4 〉treatment 3〉treatment 2 = treatment 1, while potassium content was treatment 3〉treatment 4〉treatment 2= treatment 1.

关 键 词：绿豆 芽苗菜 温度 产量 营养成分 

分 类 号：S153.61[农业科学—土壤学]