中国蔬菜Issue(8)：142-150,9.DOI:10.19928/j.cnki.1000-6346.2026.3024
不同韭黄品种在贵州地区的适应性评价及营养品质分析
Adaptability Evaluation and Nutritional Quality Analysis of Different Chives Varieties in Guizhou Region
摘要
Abstract
To screen high-yield and high-quality chives varieties suitable for cultivation in Guizhou region,a randomized block design was adopted,with the locally cultivated variety'Fujiuhuang No.2'as the control.The resistance(lodging resistance,rust resistance,gray mold resistance),morphological characteristics during the green stage,yield,and nutritional quality of 11 varieties were systematically compared,and a comprehensive evaluation was conducted.The results showed that'Jiuboshi'and'Zhonghuashenjian'had the best comprehensive resistance,exhibiting resistance to lodging and gray mold.Both varieties showed good growth vigor in the field,with thick leaves,sturdy pseudostems,and strong growth potential and adaptability.The yields of'Jiuboshi','Zhonghuashenjian','Jinhuangjinjiu',and'Fusheng 2909'were significantly higher than that of'Fujiuhuang No.2'(CK),with an increase of more than 13%,among which'Jiuboshi'had the highest yield increase,reaching 21.09%.'Fujiuhuang No.2'had the highest content of calcium,zinc,total sulfur,crude fiber,and crude fat,ranking first in the comprehensive evaluation of nutritional quality.'Fusheng No.2'and'Jiuboshi'also had good comprehensive quality,while'Jinhuangjinjiu'had relatively lower comprehensive quality.Considering all factors,'Jiuboshi'can be widely promoted and applied as a high-yield and high-quality chive variety in open fields in Guizhou and similar regions,while'Fujiuhuang No.2'should be promoted and applied as a high-quality chive variety.关键词
韭黄/韭菜/软化栽培/综合评价/品种筛选Key words
chive/leek/blanching cultivation/comprehensive evaluation/variety screening引用本文复制引用
王青青,王继飞,屈立武,奥宁,杨巍,莫传园,邓英..不同韭黄品种在贵州地区的适应性评价及营养品质分析[J].中国蔬菜,2026,(8):142-150,9.基金项目
贵州省科技支撑项目(黔科合支撑[2022]一般085),2025年贵州省蔬菜产业技术体系项目(GZSCCYJSTX) （黔科合支撑[2022]一般085）
