论文部分内容阅读
通过水培试验研究了不同氮形态配比对菠菜可食部位硝酸盐、草酸、维C含量及POD、CAT、SOD抗氧化酶活性的影响。结果表明:随铵态氮比例的增加,菠菜可食部位的硝酸盐、草酸含量逐渐减少,在完全供铵时含量最少。硝态氮/铵态氮比为25/75时Vc含量最高。在增加铵态氮比例时,POD、SOD和CAT活性有所下降,而在完全供铵时,P0D、S0D、CAT活性最高,MDA含量也最高。
The hydroponic experiment was conducted to study the effects of different nitrogen forms on the contents of nitrate, oxalic acid, vitamin C and the activities of antioxidant enzymes of POD, CAT and SOD in edible parts of spinach. The results showed that the content of nitrate and oxalic acid in the edible part of spinach decreased gradually with the increase of the ratio of ammonium to nitrogen, and the content of ammonium and oxalic acid was the lowest when the ammonium was supplied completely. The content of Vc was the highest when nitrate nitrogen / ammonium nitrogen ratio was 25/75. POD, SOD and CAT activities decreased with the increase of NH4 + -N ratio, while P0D, SOD, CAT activities were highest and MDA content was the highest when NH4 + -N was completely supplied.