| 温度对绿豆芽苗菜产量和营养成分的影响 |
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| 引用本文： | 佘冬芳,邹琴.温度对绿豆芽苗菜产量和营养成分的影响[J].安徽农业科学,2007,35(11):3247-3247,3275. |
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| 作者姓名： | 佘冬芳 邹琴 |
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| 作者单位： | 贵州大学农学院,贵州贵阳,550025;贵州大学农学院,贵州贵阳,550025 |
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| 摘 要： | 研究了不同温度对绿豆芽苗菜产量和营养成分的影响.结果表明:处理④绿豆芽苗菜生长速度最快且产量最高.其次是处理③,处理④与处理③的产量达显著差异,处理③、④与处理①、②的产量达极显著差异;营养成分中,Ve与胡萝卜素含量的大小是处理④＞处理③＞处理②、处理①;K+含量的大小是处理③＞处理④＞处理②=处理①.
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| 关 键 词： | 绿豆 芽苗菜 温度 产量 营养成分 |
| 文章编号： | 0517-6611（2007）11-03247-02 |
| 收稿时间： | 2007-01-11 |
| 修稿时间： | 2007-01-11 |
Influence of Temperature on Yield and Nutrient Component of Mungbean Sprouting Vegatable |
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| SHE Dong-fang, et al.Influence of Temperature on Yield and Nutrient Component of Mungbean Sprouting Vegatable[J].Journal of Anhui Agricultural Sciences,2007,35(11):3247-3247,3275. |
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| Authors: | SHE Dong-fang |
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| Institution: | College of Agronomy, Guizhou University, Guiyang, Guizhou 550025 |
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| Abstract: | Mungbean sprouts were cultivated in winter under different temperatures.Results showed that mungbean sprouts in treatment 4 grew the fastest and the yield was the highest.Treatment 3 took the second place.Yields of treatment 3 and 4 had significant difference.Yields of treatment 3 and 4 was significant different with those of treatment 1 and 2.Vitamin C and carotin contents in mungbean sprouts were treatment 4 >treatment 3>treatment 2=treatment 1,while potassium content was treatment 3>treatment 4>treatment 2=treatment 1. |
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| Keywords: | Mungbean Sprouting vegetable Temperature Yield Nutrient component |
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