浸种时间对豌豆芽苗菜产量及蛋白质和Vc含量的影响  

Effects of Soaking Time on Yield and Contents of Protein and Vitamin C of Pea Bud Seedling Vegetable

作　　者：王静 刘福霞[2] 刘乃森[2] 田璟[2] 郑阳霞[3] 

机构地区：[1]东方双语学校,江苏淮安223300 [2]淮阴师范学院江苏省环洪泽湖生态农业生物技术重点实验室,江苏淮安223300 [3]四川农业大学林学园艺学院,四川雅安625014

出　　处：《安徽农业科学》2009年第9期3918-3919,共2页Journal of Anhui Agricultural Sciences

基　　金：淮安市科技局项目(SN0770)

摘　　要：研究浸种时间对豌豆芽苗菜产量和品质的影响。结果表明,适当延长浸种时间可提高豌豆芽苗菜的产量和品质,浸种30 h的处理芽苗菜产量最高,浸种24 h的处理芽苗菜蛋白质和Vc含量最高,综合考虑各方面因素,豌豆芽苗菜适宜的浸种时间为24 h。Studied the effects of soaking time on yield and quality of pea bud seedling vegetable.The results showed that properly prolonging soaking time could improve the yield and quality of pea bud seedling vegetable.The yield of pea bud seedling vegetable was the highest when soaking time was 30 h,and the contents of protein and Vc was the highest when soaking time was 24 h.Comprehensively considered each factor,the suitable soaking time was 24 h.

关 键 词：豌豆芽苗菜 浸种时间 产量 蛋白质含量 Vc含量 

分 类 号：S649[农业科学—蔬菜学]