| SO2、NO2及其复合物对青菜体内抗坏血酸含量的影响 |
| 摘要点击 754 全文点击 602 投稿时间：1992-07-20 |
| 查看HTML全文
查看全文 查看/发表评论 下载PDF阅读器 |
| 中文关键词 SO2 NO2 熏气 青菜 抗坏血酸 |
| 英文关键词 Chinese Cabage SO2 NO2 famigation Ascorbic acid |
|
| 中文摘要 |
| 探讨了运用田间开顶式熏气装置,在单一及复合熏气条件下,不同浓度SO2(0.1-0.25ppm)和NO2(0.05-0.25ppm)对青菜体内抗坏血酸含量的影响.结果表明,青菜体内抗坏血酸含量随SO2和NO2复合熏气浓度的增加而减少;当SO2和NO2复合熏气浓度之和一定时,分别提高相同比例SO2、NO2浓度,SO2浓度的增加对青菜体內抗坏血酸含量减少率的影响作用大于NO2;抗坏血酸含昆下降吋叶绿素含量也下降;青菜体内抗坏血酸含量减少率与叶面积伤害率之间呈较好的线性相关. |
| 英文摘要 |
| Effects of different doses of SO2 (0.1-0.25 ppm), NO2 (0.05-0.25 ppm) and their mixtures on the contentes of ascorbic acid in Chinese Cabbage (Brassica Chinese) were investigated by using an top-open field chamber device. The results show that the content of ascorbic acid in Chinese Cabbage goes down as the concentraions of SO2 and NO2 increase, and SO2 exerts greater influence on the level of ascorbic acid in the vegetable than NO2. As ascorbic acid in Chinese Cabbage is reduced, the amount of chlorophyll dropped also. A linear correlation exists between the reduction rate of ascorbic acid and the injury rate of leaves of Chinese Cabbage. |
