出口香葱标准化周年生产技术的研究  

Study on Standard All-season Production Techniques of Export Oriented Fresh Chive

作　　者：倪佰仁 朱忠南 邱源 陆步明 朱爱萍 王世忠 

机构地区：[1]上海市崇明县中兴镇农技中心,上海202163 [2]上海市崇明县蔬菜科学技术推广站,上海202150 [3]上海都市农业有限公司,上海202174

出　　处：《天津农业科学》2010年第4期89-92,共4页Tianjin Agricultural Sciences

基　　金：上海市科委重点攻关项目(043919324);上海市农业四新技术推广项目(农推字2002第1-3-3号)

摘　　要：为满足真空冷冻干燥食品生产流水线的需要,生产出符合出口要求的优质小香葱产品,对国内外部分小香葱材料进行品比试验,筛选出德国小香葱为主推品种;并制定了《出口香葱标准化生产技术规程》,结果表明,按规程种植香葱增产率达21%,采收期可延长3个月。In order to meet the need of streamlined coordination production of food through vacuum freeze-drying,and to deliver chive products that measure up to the export requirements,some chive varieties were collected domestically and from abroad,and through quality comparison experiments according to the export requirements,a German variety was determined as recommendable.A standard production practice of export oriented chive was also established.The results showed that the yield of chive increased 21% based on the standard growth,harvest time could delay 3 months.

关 键 词：香葱 加工性状 葱管直径 栽培技术 标准化 

分 类 号：S633.1[农业科学—蔬菜学]