不同萝卜品种营养成分比较  

Comparison of Nutrition Components in Different Radish Cultivars

作　　者：张丽[1] 宋曙辉[1] 王文琪[1] 何洪巨[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《北方园艺》2010年第20期57-58,共2页Northern Horticulture

基　　金：国家科技支撑计划资助项目(2008BADB1B03);北京市科委资助项目(D08070500690803)

摘　　要：以6个萝卜品种为试材,测定不同萝卜品种肉质根中VC、可溶性固形物、可溶性糖、膳食纤维及可溶性蛋白含量。结果表明:从综合品质来看,改良满堂红的营养成分最高,除VC外,其它4项指标均排在6个品种的首位。京研水果型萝卜的VC含量最高,红丰1号营养成分含量相对较低,该研究结果可为萝卜品质育种及指导萝卜消费提供依据。Taking 6 different cultivars of radish as text material.The concent of Vitamin C,soluble solids,soluble sugar,dietary fibre and soluble protein in radish roots were mensurated.The results showed that the nutrition contents varied in different radish varieties,the dietary quality of ＂Improved Mangtanghong＂ was excellent.This variety contained high soluble solids,soluble sugar,dietary fibre and soluble protein.The VC contents best high was ＂Jingyan Fruits radish＂,the ＂Hongfeng No.1＂ contained low nutrition.The aboved results could guide the quality breeding and the edible methods of radish.

关 键 词：萝卜 品种 营养成分 

分 类 号：S631.1[农业科学—蔬菜学]