The effects of different seawater concentrations on seed germination,growth and quality were studied in this paper,using 4 kinds of vegetables varieties,including three pakchoi(Brassica campestris L. var. communis Tsen et Lee)varieties‘Gailiangjingchunlyu’,‘Qibaoqing’,and‘Shanghaikangre605’,and one Kale(Brassica oleracea L. var. acephala DC.)variety‘Dongfanglyunen’as experimental materials. The results showed that‘Gailiangjingchunlyu’has the strongest seawater-tolerance among these 4 vegetables. Its seed germination rate could reach 100%when seawater concentration was between 40%and 60%,and when seawater concentration reached to 80%,its seed germination rate could still reach 40%. When seawater concentration were 40%,the contents of soluble protein,chlorophyll(except‘Shanghaikangre605’),VC andβ-carotene in these 4 vegetables were all higher than that of the contrust by 142.5%,99.2%,101.5%and 117.5%in soluble protein concentration,59.0%,18.4%and 16.8%in chlorophyll production,101.0%,75.9%,31.2%and 5.2%in VC content,77.8%,48.9%,77.5% and 51.9% in β-carotene content respectively. These results indicated that certain seawater concentration could improve the nutritional quality of vegetables.%以普通白菜品种改良京春绿、七宝青、上海抗热605及羽衣甘蓝品种东方绿嫩为试材，研究不同浓度海水（0～100%）对种子萌发、植株生长及其品质的影响。结果表明，供试的4种蔬菜中，改良京春绿耐盐能力最强，当相对海水浓度为40%～60%时，种子萌发率最高（100%），当相对海水浓度为80%时，种子萌发率仍达40%；当相对海水浓度为40%时，改良京春绿、七宝青、上海抗热605及东方绿嫩的可溶性蛋白质、VC、叶绿素（除上海抗热605外）和β-胡萝卜素含量均显著高于对照，可溶性蛋白质含量分别比对照提高了142.5%、99.2%、101.5%和117.5%，叶绿素含量分别比对照提高了59.0%、18.4%和16.8%，VC含量分别比对照提高了101.0%、75.9%、31.2%和5.2%，β-胡萝卜素含量分别比对照提高了77.8%、48.9%、77.5%和51.9%，表明一定浓度的海水可提高水培蔬菜的营养品质。
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