The Compound Effect of SA and Sodium Bisulfite on Reducing Nitrate Accumulation in the Leaf of Non-heading Chinese Cabbage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: The Compound Effect of SA and Sodium Bisulfite on Reducing Nitrate Accumulation in the Leaf of Non-heading Chinese Cabbage

Author(s):: FU Xue-qing¹; LI Hong-li¹; ZHU Cui-min¹; GAO Zhi-kui¹; WANG Jun-ling²; 1.College of Horticulture，Agricultural University of Hebei，Baoding，Hebei 071000；
2.College of Life Science，Agricultural University of Hebei，Baoding，Hebei 071000

Keywords:: non-heading Chinese cabbage; nitrate reduction; salicylic acid(SA); NaHSO₃; nitrogen-sulfur metabolism

Abstract:: Taking non-heading Chinese cabbage ‘Jiahui’ as material，aimed at resolving the problem of nitrate accumulated in the leaf vegetables influencing the quality of agricultural products badly，basing itself on the nitrogen and sulfur metabolism correlation，the effect of different ratios of salicylic acid (SA) and sodium bisulfite (NaHSO₃) on the nutritional quality and nitrate content in the leaf of non-heading Chinese cabbage were studied.The results showed that，on the 12th day，when spraying 3 mmol/L SA or 10 mmol/L NaHSO₃，they could reduce the nitrate content in the leaves of non-heading Chinese cabbage for 39.71% or 35.91%，but when the ratios of SA was 2 mmol/L and the NaHSO₃ was 8 mmol/L，the mixture brought the best effect，reducing the nitrate content to 56.35%，showed an obvious combined effect.At the same time，the fresh weight，dry weight and fresh weight/dry weight were significantly improved except the height；however the activity of key enzymes of nitrogen metabolism such as NR，GS，GOT and GPT were increased by 43.65%，40.83%，32.37% and 80.21% respectively.In addition，the soluble sugar，the soluble protein，the amino acids and the vitamin C content were increased 32.47%，24.55%，30.50% and 55.56% respectively.

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Last Update: 2014-08-07