菜用黄麻资源筛选及品质评价  

Evaluation and Selection on Nutritive Quality of Jute Gremplasm for Vegetable Use

作　　者：曾日秋[1] 洪建基[1] 李跃森[1] 杨炎兴[1] 

机构地区：[1]福建省农业科学院甘蔗研究所,福建漳州363005

出　　处：《中国麻业科学》2010年第4期189-192,197,共5页Plant Fiber Sciences in China

基　　金：国家麻类产业技术体系建设专项资金(nycytx-19-S11);福建省科技厅公益类项目(2009R10031-2);福建省财政专项(STIF-Y05);国家"十一五"科技支撑计划项目(2006BAD13B04-2)

摘　　要：对30份菜用黄麻资源从生物学特性、产量、菜用品质等方面进行研究,结果表明,现蕾日数、鲜嫩茎叶产量分别高于对照种(埃及黄麻)的有14份和16份;食味性状鉴定评分评价高于或相当于对照种的有17份;钙含量高于对照种有6份;有6份硒含量达10.2ug/100g DW以上,高于菜花(硒含量7.2ug/100g DW)。综合评价较好的菜用黄麻资源是巴长4号和越南长果,建议进行示范推广。30 jute germplasms have been studied on biological characters,fresh yield and nutritive quality for vegetable use.The results showed that the days of 14 jute germplasms from seedling emgerence to blooming were more than CK（Egpt Jute）,and the yields of fresh young stem and leaf of 16 jute germplasms were higher than CK.17 germplasms were better than CK on taste quality.Calcium content of 6 germplasms was higher than CK.Selenium content of 6 germplasms was over 10.2 ug/100gDW and higher than that of cauliflower（7.2ug/100gDW）.Bachang No.4 and Yuenan Changguo got better evaluation and they were suitable to be popularized and demonstrated.

关 键 词：菜用黄麻资源 产量 品质 评价 

分 类 号：S563.4[农业科学—作物学]