不同蔬菜種類硝酸鹽、維生素C及可溶性糖含量之比較研究

Abstract

本試驗在同一田區栽培31種蔬菜、共計393品種，比較硝酸鹽、維生素C及可溶性糖之含量。硝酸鹽含量由高至低依序為葉菜類＞花菜類＞雜果類＞十字花科根莖類＞葫蘆科果菜類＞茄科果菜類。維生素C含量依序為茄科果菜類＞葉菜類＞雜果類＞十字花科根莖類＞花菜類＞葫蘆科果菜類。可溶性糖則為雜果類＞茄科果菜類＞十字花科根莖類＞葫蘆科果菜類＞花菜類＞葉菜類。採收前提早停止施肥，可使硝酸鹽含量落在較低範圍內。蔬菜之維生素C含量依蔬菜種類而不同，葉色深綠及成熟果之維生素C含量較高。 The content of nitrate, Vitamin C, and soluble solid of 31 kinds of vegetables, including 393 cultivars, grown in the same filed were determined. The results indicated that nitrate content in different vegetables declined in the following order: leafy vegetables, flower vegetables, fruit vegetables, root and stem vegetables of Brassrcaceae, cucurbitaceae vegetables, and Solanaceae vegetables. Solanaceae vegetables showed the highest Vitamin C content, followed by leafy vegetables, fruit vegetables, root and stem vegetables of Brassrcaceae, flower vegetables and Cucurbitaceae vegetables in sequence. However, the content of soluble solid declined in the order of: fruit vegetables, solanaceae vegetables, root and stem vegetables, cucurbit vegetables, flower vegetables, and leafy vegetables. The way to control nitrate content of vegetables within lower ranges was not to apply nitrogen fertilizer earlier before harvesting. Vitamin C content of vegetables were majorly depended on the species. The dark-green leaf species-dependent and ripen fruits had high content of Vitamin C.