离体条件下酒石酸钾对菠菜硝酸盐累积及其品质的影响  

Effects of Potassium Tartrate on Nitrate Accumulation and Quality of Spinach in Vitro

作　　者：丁永华[1] 魏永胜[1] 王朝辉[2] 王竹承[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]西北农林科技大学资源与环境学院,陕西杨凌712100

出　　处：《西北农业学报》2011年第1期124-127,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家自然科学基金(30871596)

摘　　要：为研究酒石酸钾对菠菜硝酸盐积累的影响,采用圆片法,测定了不同质量浓度酒石酸钾与酒石酸钠处理的菠菜叶片硝酸盐含量,以及最佳浓度、时间处理下,菠菜硝酸还原酶活性、叶绿素含量、维生素C、可溶性糖及可溶性蛋白含量。结果表明:2 g/L酒石酸钾处理2 h可使叶圆片中的硝酸盐含量显著降低至对照的60%,硝酸还原酶活性显著提高至原来的9.3倍,且在不影响维生素C、可溶性糖及可溶性蛋白含量的前提下,提高叶绿素含量。因此,酒石酸钾可以用来处理菠菜叶片以降低叶内硝酸盐含量。A discs experiment was conducted to study the effects of potassium tartrate on nitrate content of spinach.The nitrate content of spinach were measured under different potassium and sodium,and the activity of nitrate reductase,vitamin C,soluble sugar,soluble protein,chlorophyll content were measured under the suitable conditions.The results showed that,the treatment with 2 g/L potassium tartrate for 2 hours reduced the nitrate in leaf discs significantly,60% decrease compared to the control,the activity of nitrate reductase increased 9.3 times compared to the control,and the chlorophyll content could be improved without decrease of vitamin C,soluble sugar,and soluble protein.Therefore,the potassium tartrate can be used to decrease the nitrate content of spinach.

关 键 词：钾 菠菜 硝酸盐 品质 

分 类 号：S636.1[农业科学—蔬菜学]