BA He-dan,QIN Yong,JIANG Xiu-mei,et al.Botanic Characteristics and Nutritional Value of Leaf Radish[J].Northern Horticulture,2012,36(07):32-34.
叶用萝卜植物学特性及营养价值研究
- Title:
- Botanic Characteristics and Nutritional Value of Leaf Radish
- 文章编号:
- 1001-0009（2012）07-0032-03
- Keywords:
- leaf radish; botanic characteristics; nutritional contents
- 分类号:
- S 631.1
- 文献标志码:
- A
- 摘要:
- 调查了叶用萝卜品种“叶美人”、“叶太郎”、“日本樱桃”以及“叶大根”的生物学特性及营养价值，以期为叶用萝卜生产提供科学依据。结果表明：4个参试品种“叶太郎”的叶色为深绿，而“叶美人”、“日本樱桃”和“叶大根”为绿色，“日本樱桃”的叶片略带毛刺；植株生长习性均为半直立；“日本樱桃”萝卜风味甘平，而“叶美人”、“叶太郎”、“叶大根”则略辛辣。“日本樱桃”萝卜肉质根外表皮为红色，肉质为白色，其余3个品种的外表皮和肉质部分均为白色。营养成分方面，“叶太郎”的可溶性糖含量略高，而“日本樱桃”萝卜的蛋白质含量最高。叶用萝卜生长速度快、易管理，可以作为绿叶类蔬菜进行栽培。
- Abstract:
- Botanic characteristics and nutritional value of leaf radish varieties including ‘Yemeiren’,‘Yetailang’,‘Japanese cherry’ and ‘Yedagen’ were investigated in order to provide scientific basis to leaf radish production. The results showed that among the four tested varieties,leaf color of ‘Yedagen’was dark green,while‘Yemeiren’ and ‘Japanese cherry’were green and leaf of‘Japanese cherry’was also a bit burr. The plants were all semierect. ‘Japanese cherry’tasted mildly,while ‘Yemeiren’,‘Yetailang’and‘Yedagen’ were slightly spicy. The skin of root of‘Japanese cherry’ was red and the flesh was white,while the skin and flesh of the other three varieties were all white. ‘Yetailang’was slightly higher in soluble sugar and ‘Japanese cherry’was the highest in protein regarding nutritional contents. Leaf radish could be produce as foliage vegetables as it grows rapidly and easy to manage.
参考文献/References:
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备注/Memo
第一作者简介：巴合旦（1974-），男，本科，农艺师，现主要从事农业技术的推广与研究工作。
责任作者：秦勇（1962-），男，硕士，教授，现主要从事蔬菜栽培的科研与教学工作。E-mail：xjndqinyong@sina.com。
基金项目：新疆维吾尔自治区高校科研计划科学研究重点资助项目（XJEDU2009I16）；新疆维吾尔自治区“十二五”重大专项资助项目（201130104-2）；新疆维吾尔自治区农村工作办公室资助项目。
收稿日期：2011-12-27