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首页> 外文期刊>Acta Horticulturae >Salt increases the nutritional content of cauliflower
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Salt increases the nutritional content of cauliflower

机译：盐增加了花椰菜的营养含量

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摘要

It is known that intermediate salt stress may increase the taste and nutritional content of some horticultural crops. Some antioxidants, vitamins, carotenoids, mineral content and total soluble solids of the edible parts of the crops can be increased.In this study, we have evaluated the effect of 50 mM NaCl on total soluble solids (brix), dry matter, phenols, flavonoids, organic acids, L-ascorbic acid, sugars and minerals concentration of cauliflower heads. Plants were grown in cocopeat slabs and 50mM NaCl was applied with the nutrient solution during the autumn-winter season in an open soilless system in the greenhouse in Mediterranean climate. Salt stress has significantly increased flavonoids, organic acids, phenols, L-ascorbic acid, succunic acid, dry matter ratio, total soluble solids and EC. However in 50 mM salt, total sugars and individual sugars; glucose, fructose, sucrose were decreased. Mineral nutrient concentration of the cauliflower head were increased for K, Mg, N, while Fe and Znwere decreased. The positive effect of 50 mM salinity on qualitative and nutritional traits of cauliflower head has been indicated.
机译：众所周知，中间盐应激可能增加一些园艺作物的味道和营养含量。可以增加一些抗氧化剂，维生素，类胡萝卜素，矿物质含量和作物的食用部分的总可溶性固体。在本研究中，我们已经评估了50mM NaCl在总可溶性固体（Brix），干物质，酚类上的作用。黄酮类化合物，有机酸，L-抗坏血酸，糖和花椰菜头的矿物浓度。在地中海气候的温室，在秋季冬季，在秋季冬季，在地中海气候的温室中的秋季冬季，在秋季冬季，植物植物生长。盐胁迫具有显着增加的黄酮类化合物，有机酸，酚，L-抗坏血酸，垂直酸，干物质比，总可溶性固体和EC。然而，在50毫米盐，总糖和单个糖中;葡萄糖，果糖，蔗糖减少。花椰菜头的矿物质营养浓度增加K，Mg，N，而Fe和Znwere降低。已经表明了50毫米盐度的阳性效果对花椰菜头的定性和营养性状。

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