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1 材料与方法1.1 供试品种1.1.1 春菜品种:苋菜:绿苋、彩色苋;菜心:四九菜心;结球生菜:大湖159。1.1.2 夏菜品种:绿菜花:青绿、里绿;紫甘兰:东农紫甘兰、紫阳甘兰;荷兰豆:大荚豌豆;木耳菜:绿叶落葵;空心菜:白花子蕹;莴笋:尖叶京白笋;苦瓜:北京长白苦瓜。
1 Materials and methods 1.1 The test varieties 1.1.1 Harvest varieties: amaranth: amaranth, color amaranth; Apricot: Brassica campestris; Knot lettuce: Great Lakes 159.1.1.2 summer vegetables varieties: green cauliflower: green, in the Green; purple cabbage: Dongnong purple cabbage, purple cabbage; Dutch beans: peas; Aparicides: green leaf Lakui; convolvulus: Pulsatilla; lettuce: Jianpi white shoots; bitter gourd: Beijing Changbai bitter gourd.