CAJ | 학술논문

目的：探究不同栽培方式(土壤栽培、营养液栽培、基质栽培)对鸡毛菜保鲜品质的影响。方法采用理化分析、感官评定和多指标GSI(general stability index)综合分析方法，测定了含水量、叶绿素、维生素C、硝态氮等品质指标。结果不同的栽培方式对鸡毛菜营养品质和保鲜指标存在不同的影响；土壤栽培方式下，硝酸盐含量远远高于其他两种栽培方式。结论无土栽培的鸡毛菜营养品质优于土壤栽培；随着贮藏时间的延长，鸡毛菜的品质逐渐衰退，在4℃的低温贮藏条件下，适宜的保质期为5天。
목적：탐구불동재배방식(토양재배、영양액재배、기질재배)대계모채보선품질적영향。방법채용이화분석、감관평정화다지표GSI(general stability index)종합분석방법，측정료함수량、협록소、유생소C、초태담등품질지표。결과불동적재배방식대계모채영양품질화보선지표존재불동적영향；토양재배방식하，초산염함량원원고우기타량충재배방식。결론무토재배적계모채영양품질우우토양재배；수착저장시간적연장，계모채적품질축점쇠퇴，재4℃적저온저장조건하，괄의적보질기위5천。
Objective To discuss the effects of different cultivation patterns (soil culture, hydroponics, substrate cultivation) to pakchoi fresh quality. Methods The physical and chemical analysis, sensory evalua-tion and GSI (General Stability Index) comprehensive analysis method were adopted to measure several quality indicators including the water content, chlorophyll, vitamin C and nitrate nitrogen. Results The nutrition and fresh quality indexes from three cultivation modes of pakchoi were different. The Nitrate content under soil cultivation was far higher than other two kinds of cultivation modes. Conclusion The soilless way for pre-serving pakchoi quality was better than that of soil cultivation. As time went on, the quality of Chinese little greens gradually declined. Under the condition of 4℃, the shelf life was 5 d.