不同土壤盐度对胡萝卜品质的影响  

Effects of Soil Salinity on the Quality of Carrot

作　　者：汤惠华[1] 胡宏友[2] 叶明鑫 晋宏[1] 林贤坤 

机构地区：[1]厦门市农产品质量安全检验测试中心,福建厦门361009 [2]厦门大学环境与生态学院,福建厦门361005 [3]厦门市翔安区农林水局,福建厦门361100 [4]厦门市菁园果蔬保鲜有限公司,福建厦门361101

出　　处：《亚热带植物科学》2013年第2期113-116,共4页Subtropical Plant Science

基　　金：厦门市科学技术局项目(3502Z20071098)

摘　　要：采用土壤盆栽试验,设置6个盐度水平(0、500、1000、1500、2000、2500 mg/kg),研究胡萝卜种植过程中盐度对其叶绿素、维生素C、可溶性糖、可溶性蛋白质及硝酸盐含量的影响。结果表明,种植胡萝卜的土壤盐度控制在500 mg/kg,可以提高胡萝卜的品质,减少盐分对土壤的损伤。具体表现为,500 mg/kg盐度处理对胡萝卜叶绿素含量无显著影响,而高盐度使胡萝卜叶绿素总含量降低;500～1000 mg/kg盐度可增加胡萝卜维生素C和可溶性蛋白质含量;可溶性总糖含量以500 mg/kg处理的降低幅度最小,500～2000 mg/kg处理使胡萝卜硝酸盐含量呈降低趋势,但高盐度(2500 mg/kg)则会增加其硝酸盐含量。A soil pot experiment with different levels of saltnity （0, 500,1500, 2000, 2500 mg/kg） were carried out to study the effects of salinity on the quality of carrot. The results showed that controlling certain salinity 500 mg/kg, could improve the quality of carrot. Because the salinity of 500 mg/kg had no effect on the chlorophyll content of carrot, and high salinity caused total chlorophyll content decreased, low salinity was conducive to the promotion of carrot synthesis of vitamin C and soluble protein, soluble sugar content of carrot was decreased by the increasing of salinity levels, Nitrate content in carrots increased at the high salinity （ 2500 mg/kg ） treatment.

关 键 词：胡萝卜 土壤盐度 叶绿素 可溶性糖 维生素C 可溶性蛋白质 硝酸盐 

分 类 号：S631[农业科学—蔬菜学]