| 芽球菊苣软化栽培前后营养成分含量比较 |
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| 引用本文： | 尹庆珍,申书兴,戴素英,王国华,张立永.芽球菊苣软化栽培前后营养成分含量比较[J].河北农业科学,2008,12(1):31-32. |
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| 作者姓名： | 尹庆珍 申书兴 戴素英 王国华 张立永 |
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| 作者单位： | 河北省农林科学院经济作物研究所,河北,石家庄,050051;河北农业大学园艺学院,河北,保定,071001;石家庄三鹿集团股份有限公司,河北,石家庄,050071 |
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| 摘 要： | 研究了菊苣软化栽培前后叶片和根株的Vc、可溶性糖以及可溶性蛋白含量的变化。结果表明：软化栽培后芽球以及根株的可溶性糖和可溶性蛋白含量急剧上升，Vc含量下降。软化后的芽球是一种营养价值较高的蔬菜，软化后的根株是一种营养价值较高的饲料。软化栽培为菊苣有效的栽培方式之一。
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| 关 键 词： | 芽球菊苣 软化栽培 营养成分 Vc 可溶性糖 可溶性蛋白 |
| 文章编号： | 1008-1631（2008）01-0031-02 |
| 收稿时间： | 2007-09-15 |
| 修稿时间： | 2007年9月15日 |
Study on Change in Nutrition Elements of Chicory before and after Blanching Culture |
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| YIN Qing-zhen,SHEN Shu-xing,DAI Su-ying,WANG Guo-hua,ZHANG Li-yong.Study on Change in Nutrition Elements of Chicory before and after Blanching Culture[J].Journal of Hebei Agricultural Sciences,2008,12(1):31-32. |
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| Authors: | YIN Qing-zhen SHEN Shu-xing DAI Su-ying WANG Guo-hua ZHANG Li-yong |
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| Institution: | YIN Qing-zhen , SHEN Shu-xing , DAI Su-ying , WANG Guo-hua , ZHANG Li-yong ( 1. Institute of Cash Crops, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China; 2. College of Horticulture, Hebei Agricultural University, Baoding 071001, China; 3. Shijiazhuang Sanlu Group Co. , Ltd. , Shijiazhuang 050071, China) |
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| Abstract: | The change of the nutrition elements before and after blanching culture of chicory was studied.The results showed that the soluble sugar and protein became higher after blanching culture,but Vc content was dropped.Bud ball was a high nutrition vegetable after blanching culture;and the root was a high nutrition feedstuff.Blanching culture was one of a effective method. |
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| Keywords: | Chicory Blanching culture Nutrition elements Vc Soluble sugar Soluble protein |
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