大豆蛋白肽对水培叶用莴苣硝酸盐含量的影响  

Effects of soybean peptide treatment on controlling content of nitrate of lettuce in hydroponics

作　　者：任广涛[1] 张海霞[1] 金荣荣 栾国红 梁洪涛 

机构地区：[1]哈尔滨市农业科学院,哈尔滨150070 [2]哈尔滨市农产品质量安全检验检测中心,哈尔滨150001

出　　处：《东北农业大学学报》2009年第2期24-27,共4页Journal of Northeast Agricultural University

摘　　要：以叶用莴苣为试验材料,采用深液静止水培技术,在营养液中添加不同浓度的大豆蛋白肽,分析其对叶用莴苣的生长发育、硝酸盐含量、产量及品质的影响。结果表明,在营养液中添加大豆蛋白肽浓度为1/1 000的处理,能促进叶用莴苣的生长发育,产量为11.69 kg·m-2,比CK提高28%;其硝酸盐含量为699.37 mg·kg-1,显著低于其他处理;大豆蛋白肽提高了叶用莴苣VC的含量,改善了叶用莴苣的品质。In order to control nitrate concentration of vegetable in solution culture, this study used lettuce as test material, adopted the deep static hydroponics technique, added different concentration of soybean peptide to nutrient solution, analyzed the effects of soybean peptide on growth, nitrate content, yield and quality of lettuce in hydroponics. The results showed that added soybean peptide could promote growth and increase the yield of lettuce. With the 1/1 000 treatment, the yield was 11.69 kg·m^-2, 28% higher than that of control; and the content of nitrate for the same treatment was 699.37 mg· kg^-1, significantly lower than that of other treatments. Increasing concentration of soybean peptide also increased content of VC and improved quality of lettuce.

关 键 词：大豆蛋白肽 水培 莴苣 硝酸盐 

分 类 号：S561[农业科学—作物学]