不同供硼水平对菜心光合作用和品质的影响  

Effects of different boron levels on photosynthesis and quality of flowering Chinese cabbage in hydroponics

作　　者：柴喜荣[1] 于文杰[1] 杨暹[1] 樊胜南[2] 康云艳[1] 张雪莲[3] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]珠海市农业科学研究中心,广东珠海519075 [3]华南农业大学生命科学学院,广东广州510642

出　　处：《广东农业科学》2013年第12期37-39,共3页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2012B020303001);广东省现代农业产业技术体系特色蔬菜产业创新团队项目(粤农[2009]380号);高等学校博士学科点专项科研基金(4600-C12046)

摘　　要：以油绿粗薹早熟菜心为试材,采用水培方法,研究不同供硼水平对菜心光合速率及菜薹品质的影响。结果表明:适宜的硼营养处理可以明显改善植株的光合特性,提高菜薹碳水化合物和蛋白质含量,降低亚硝酸盐含量,改善菜薹品质,提高菜心的食用安全性。当硼浓度为0.4 mg/L时,能有效提高菜心叶绿素、蔗糖、果糖、淀粉、可溶性蛋白及游离氨基酸的含量,降低亚硝酸盐含量,菜薹综合品质最好。Using flowering Chinese cabbage ＂Youlti Cutai＂ as material,the experiment was conducted to investigate the effects of different boron levels on the photosynthesis and quality of plants in hydroponics. The results showed that the appropriate concentrations of boron could improve the photosynthetic characteristics, increase the content of carbohydrates and soluble proteins, and decrease the nitrite content, and thus improve the quality and the edible safety. Within the concentrations, treatment of 0.4 mg/L boron significantly improved the contents of chlorophyll, sucrose, fructose, starch, soluble protein, free amino acid, and decreased the nitrite content of flowering Chinese cabbage, and thus improve comprehensive quality.

关 键 词：菜心 硼 光合作用 碳水化合物 品质 

分 类 号：S634.5[农业科学—蔬菜学]