| 李桂花1，谈近强2，陈汉才1，陆美莲3，张 艳1，黎庭耀1，叶莹莹4，张 慧5.不同品种小白菜的营养品质比较试验[J].广东农业科学,2016,43(9):26-32 |
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不同品种小白菜的营养品质比较试验 |
| Comparison of nutrional quality of different varieties of Chinese cabbage |
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| DOI：10.16968/j.issn.1004-894X.2016.09.004 |
| 中文关键词: 小白菜 种质资源 营养品质 隶属函数法 |
| 英文关键词: Chinese cabbage germplasm resources nutrional quality membership function method |
| 基金项目:广东省科技计划项目（2014A020208042，2015B070701014）；广州市科技计划项目（201508020004） |
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| 摘要点击次数: 1889 |
| 全文下载次数: 727 |
| 中文摘要: |
| 以41 个小白菜种质资源为材料，进行了Vc、还原糖、粗纤维和蛋白质含量的测定和评价。结
果表明：4 个营养成分含量在小白菜材料间均存在显著差异。除Vc 含量与还原糖含量有一定正相关关系
外，其他营养成分含量两两之间未表现出相关性。采用隶属函数法对小白菜综合营养品质进行评价的结
果显示，优良品种或材料有09 马蹄峪♀、黑叶耐热小青菜、杂交白菜薹♀ F1、09 马蹄峪♀×♂ F1、奶白4
号。以上材料可作为优质杂交亲本用于配制杂交组合，同时在选育优质品种时要选择综合营养品质中上的
材料做父母本。 |
| 英文摘要: |
| Forty-one varieties of Chinese cabbage originated from China were collected，the contents of and vitamin C，reducing sugar，crude fiber，protein of them were analyzed and evaluated. The results showed that the four nutrient contents of Chinese cabbage were different among these varieties，there was a certain positive correlation between vitamin C content and reducing sugar content，the other factors had no relationship. The method of membership grade function was used to evaluate comprehensive nutritional quality，“09 horseshoe valley ♀”，“black heat small green vegetables”，“white extraction ♀ F1 hybrid”，“09 horseshoe valley ♀ white x came F1” and“ Naibai No. 4”had good performance. They could be used be cross parents. |
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