摘要
通过施用不同量的平菇菌糠栽培辣椒,测定辣椒Vc、可溶性蛋白、可溶性糖、有机酸、果实硝酸盐含量等指标,深入研究菌糠有机肥对辣椒品质的影响。结果表明:试验中处理C的可溶性糖含量是对照的4.2倍,处理F的可溶性蛋白含量是对照的1.46倍;且适量的菌糠有利于提高辣椒的Vc含量及有机酸含量,以处理D的Vc含量最高,比对照提高85.7%。处理C的有机酸含量最高,比对照提高了10.39%。各处理的硝酸盐含量未超标,达到生食标准。研究结果表明,平菇菌糠能显著改善辣椒品质,并符合食品安全要求,适宜在茄果类蔬菜上施用。平菇菌糠在辣椒生产上最适施用量为800 kg·667 m-2,该施用量不但改善辣椒的品质,而且使辣椒的产量提高47.75%。
In this paper , effect of different dosages of residues of Pleurotus ostreatus on the quality of pepper such as the content of vitamin C , soluble protein , soluble sugar and organic acid content and nitrate were determined .The results showed that the contents of soluble sugar and soluble protein in various treatments were significantly higher than the control .The soluble sugar content in treatment C and the soluble protein content in treatment F were 4.2 fold and 1.46 fold higher than the control respectively .Application with optimal dosages of residues of Pleurotus os-treatus could improve the content of Vc and organic acid in pepper , indicating that the content of Vc in treatment D was increased by 85.7%compared with the control , and the content of organic acid in treatment C was increased by 10.39%compared with the control .Therefore, the results indicated that the residues of Pleurotus ostreatus can signifi-cantly improve the quality of pepper in accordance with food safety requirements , which was also suitable for solana-ceous vegetable .The optimum dosage of residues of Pleurotus ostreatus in pepper production was 800 kg· 667 m-2 , which could not only improve the quality of pepper , but also could increase the yield of pepper by 47.75%.
出处
《浙江农业学报》
CSCD
北大核心
2013年第6期1293-1297,共5页
Acta Agriculturae Zhejiangensis
关键词
菌糠
辣椒
可溶性蛋白
VC
可溶性糖
有机酸
mushroom residue
Capsicum annuum L.
soluble protein
Vc
soluble sugar
organic acid
