不同栽培方式对鸡毛菜贮藏保鲜品质的影响

The influence on preservation quality in fresh storage of pakchoi by different cultivation methods

中文关键词:  鸡毛菜  基质栽培  营养液栽培  土壤栽培  品质  保鲜

英文关键词:Brassica campestris ssp. chinensis  substrate cultivation  hydroponics  soil cultivation  quality  preservation

中文摘要:

      目的 探究不同栽培方式(土壤栽培、营养液栽培、基质栽培)对鸡毛菜保鲜品质的影响。方法 采用理化分析、感官评定和多指标GSI(general stability index)综合分析方法, 测定了含水量、叶绿素、维生素C、硝态氮等品质指标。结果 不同的栽培方式对鸡毛菜营养品质和保鲜指标存在不同的影响; 土壤栽培方式下, 硝酸盐含量远远高于其他两种栽培方式。结论 无土栽培的鸡毛菜营养品质优于土壤栽培; 随着贮藏时间的延长, 鸡毛菜的品质逐渐衰退, 在4 ℃的低温贮藏条件下, 适宜的保质期为5天。

英文摘要:

      Objective To discuss the effects of different cultivation patterns (soil culture, hydroponics, substrate cultivation) to pakchoi fresh quality. Methods The physical and chemical analysis, sensory evaluation and GSI (General Stability Index) comprehensive analysis method were adopted to measure several quality indicators including the water content, chlorophyll, vitamin C and nitrate nitrogen. Results The nutrition and fresh quality indexes from three cultivation modes of pakchoi were different. The Nitrate content under soil cultivation was far higher than other two kinds of cultivation modes. Conclusion The soilless way for pre-serving pakchoi quality was better than that of soil cultivation. As time went on, the quality of Chinese little greens gradually declined. Under the condition of 4 ℃, the shelf life was 5 d.