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夏季高温对叶用芥菜外观与营养品质的影响

刘文琦 胡齐赞 岳智臣 陶鹏 雷娟利 李必元 赵彦婷 王华森

浙江农业学报2025,Vol.37Issue(6):1262-1271,10.
浙江农业学报2025,Vol.37Issue(6):1262-1271,10.DOI:10.3969/j.issn.1004-1524.20240704

夏季高温对叶用芥菜外观与营养品质的影响

Effects of high temperature in summer on the appearance and nutritional quality of Brassica juncea

刘文琦 1胡齐赞 2岳智臣 2陶鹏 2雷娟利 2李必元 2赵彦婷 2王华森3

作者信息

  • 1. 浙江农林大学园艺科学学院,浙江 杭州 311300||浙江省农业科学院蔬菜研究所,浙江 杭州 310021
  • 2. 浙江省农业科学院蔬菜研究所,浙江 杭州 310021
  • 3. 浙江农林大学园艺科学学院,浙江 杭州 311300
  • 折叠

摘要

Abstract

The leaf mustard(Brassica juncea)in Zhejiang Province is characterized by its rich variety,unique flavor,and strong stress resistance,making it an excellent resource for the development and utilization of heat-tolerant and fast-growing leafy vegetables.To explore the impact of high temperature in summer on the growth and quality of leaf mustard,20 germplasms of leaf mustard were used as materials to comparatively analyze the leaf mustard planted in different seasons from three aspects:appearance,nutrition and taste.The results showed that,compared with leaf mustard in fall-winter,leaf mustard in summer exhibited phenomena such as leaf color fading from purple,petiole e-longation,and reduced leaf area.The nutritional quality of leaf mustard in summer was excellent,with contents of glucosinolates,soluble sugar,and ascorbic acid significantly higher than those in fall-winter.Most leaf mustard germplasms in summer had a bitter taste,and no correlation was found between bitterness and quality traits including glucosinolates.In summary,although the nutritional quality of leaf mustard is excellent,the reduced leaf area and bitter taste still need further optimization to enhance their overall value.

关键词

叶用芥菜/夏季/秋冬季/外观品质/营养品质/苦味

Key words

leaf mustard/summer/fall-winter/appearance quality/nutritional quality/bitter taste

分类

农业科技

引用本文复制引用

刘文琦,胡齐赞,岳智臣,陶鹏,雷娟利,李必元,赵彦婷,王华森..夏季高温对叶用芥菜外观与营养品质的影响[J].浙江农业学报,2025,37(6):1262-1271,10.

基金项目

浙江省瓜菜种质资源表型精准鉴定(芥菜)种质资源鉴定(2023JZJD001) (芥菜)

浙江农业学报

OA北大核心

1004-1524

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