|Title:||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||Other Titles:||Comparison on Nitrate, Vitamin C and Soluble Solid Content of Different Vegetables||Authors:||羅英妃
|Keywords:||蔬菜;硝酸鹽;維生素C;可溶性糖;vegetables;nitrate;Vitamin C;soluble solid||Issue Date:||Mar-2012||Publisher:||中華種苗學會||Journal Volume:||14||Journal Issue:||1||Start page/Pages:||41-54||Source:||植物種苗||Abstract:||
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.
|Appears in Collections:||農場管理組|
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