浙江省有机蔬菜产业调查与品质比较

发布时间：2018-06-12 18:13

本文选题：浙江省 + 有机蔬菜　；参考：《浙江农林大学》2017年硕士论文

【摘要】：浙江省是我国主要的有机蔬菜产地之一,但浙江省有机蔬菜生产情况还未见系统调查研究,有机生产对蔬菜品质、安全性研究也较少。本研究采用文献法、实地考察法等方法调研了浙江省有机蔬菜生产种类、面积、产量及地域分布等,分析了区域有机蔬菜生产的影响因素;采用液相色谱、质构分析等技术研究了有机栽培对茄果类、豆类和十字花科蔬菜质地、营养成分、次生代谢物质含量、主要农药残留及对土壤主要化学性状的影响。主要结果如下:1、目前浙江省主要种植的有机蔬菜种类繁多,品种将近百种,除了白菜、黄瓜、花椰菜、番茄等常见蔬菜之外,还有笋、茭白、莴苣等具有南方特色的蔬菜类型,初步形成以笋、菇类、豆类蔬菜、茄果类蔬菜、瓜类蔬菜以及马铃薯为主体的块状优势产区格局。在产量方面,目前我省有机蔬菜种植面积、产量总体上基本稳定,相关的产值持续增长。相关性分析表明有机蔬菜产量与生态环境指数、城镇居民可支配收入、人均GDP等均没有显著相关性,这可能是由于有机蔬菜生产认证更多地受到政策要素的影响。2、有机栽培有效提高了蔬菜产品的安全性,对蔬菜营养成分的影响不尽相同。有机生产的辣椒、长豇豆和小白菜均未检出烯酰吗啉、氯氟氰菊酯、噻虫嗪、氟啶脲、腐霉利和啶虫脒,在常规生产的蔬菜中检出了几种农药,但均低于GB2763-2014规定的最大残留量;有机种植显著(p0.05)降低了辣椒、长豇豆和小白菜的硝酸盐含量。有机栽培显著(p0.05)提高了辣椒果实的硬度、胶粘性、咀嚼性和黏着性,显著(p0.05)提高了长豇豆的弹性、咀嚼性,有效改善了辣椒和长豇豆的口感。有机种植显著(p0.05)提高了蔬菜Vc含量,降低了小白菜吲哚族硫苷含量,对脂肪族和芳香族硫苷含量无明显影响。同种植前相比,常规种植土壤酸化严重,土壤有效P、K下降严重,有机栽培显著(p0.05)缓解了土壤酸化,提高了土壤有机质、碱解氮含量,提高了速效P和速效K含量。
[Abstract]:Zhejiang Province is one of the main producing areas of organic vegetables in China, but the production of organic vegetables in Zhejiang Province has not been systematically investigated, and there is little research on the quality and safety of vegetables in organic production. In this study, the types, area, yield and regional distribution of organic vegetables in Zhejiang Province were investigated by the methods of literature and field investigation, and the influencing factors of regional organic vegetable production were analyzed, and liquid chromatography was used to analyze the factors affecting the production of organic vegetables in Zhejiang Province. The effects of organic cultivation on the texture, nutrients, secondary metabolites, major pesticide residues and soil chemical properties of eggplant, legume and cruciferous vegetables were studied by texture analysis. The main results are as follows: at present, there are a wide variety of organic vegetables in Zhejiang Province, ranging from cabbage, cucumber, cauliflower, tomato and other common vegetables, as well as bamboo shoots, water oats, lettuce and other vegetable types with southern characteristics. The dominant block pattern of bamboo shoots, mushrooms, legumes, eggplant and fruit vegetables, melon vegetables and potatoes was formed preliminarily. At present, the yield of organic vegetables in our province is stable, and the output value is increasing continuously. Correlation analysis showed that there was no significant correlation between organic vegetable yield and eco-environmental index, urban residents' disposable income, per capita GDP, etc. This may be due to the fact that the certification of organic vegetable production is more affected by the policy factors. The organic cultivation can effectively improve the security of vegetable products and the effect on the nutrient composition of vegetables is not the same. The organically produced capsicum, asparagus bean and pakchoi were not detected with allyl morpholine, cypermethrin, thiamethazine, fluazuron, Pythium and acetamidine. Several pesticides were detected in the conventional vegetables, but all of them were lower than the maximum residue specified in GB2763-2014. Organic cultivation significantly decreased nitrate content in capsicum, asparagus bean and pakchoi. Organic cultivation significantly increased the firmness, adhesiveness, chewiness and adhesion of capsicum fruit, and significantly increased the elasticity and chewiness of cowpea, and effectively improved the taste of capsicum and asparagus bean. Organic planting significantly increased VC content in vegetables, decreased indole-glucosinosine content in pakchoi, and had no significant effect on fatty and aromatic glucosinolate contents. Compared with before planting, soil acidification was serious, soil available Pu K decreased seriously, organic cultivation significantly reduced soil acidification, increased soil organic matter, alkali-hydrolyzed nitrogen content, and increased available P and K content.
【学位授予单位】：浙江农林大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：F326.13;S63

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