本文選題：浙江省 + 有機(jī)蔬菜�。� 參考：《浙江農(nóng)林大學(xué)》2017年碩士論文

【摘要】：浙江省是我國(guó)主要的有機(jī)蔬菜產(chǎn)地之一,但浙江省有機(jī)蔬菜生產(chǎn)情況還未見(jiàn)系統(tǒng)調(diào)查研究,有機(jī)生產(chǎn)對(duì)蔬菜品質(zhì)、安全性研究也較少。本研究采用文獻(xiàn)法、實(shí)地考察法等方法調(diào)研了浙江省有機(jī)蔬菜生產(chǎn)種類、面積、產(chǎn)量及地域分布等,分析了區(qū)域有機(jī)蔬菜生產(chǎn)的影響因素;采用液相色譜、質(zhì)構(gòu)分析等技術(shù)研究了有機(jī)栽培對(duì)茄果類、豆類和十字花科蔬菜質(zhì)地、營(yíng)養(yǎng)成分、次生代謝物質(zhì)含量、主要農(nóng)藥殘留及對(duì)土壤主要化學(xué)性狀的影響。主要結(jié)果如下:1、目前浙江省主要種植的有機(jī)蔬菜種類繁多,品種將近百種,除了白菜、黃瓜、花椰菜、番茄等常見(jiàn)蔬菜之外,還有筍、茭白、萵苣等具有南方特色的蔬菜類型,初步形成以筍、菇類、豆類蔬菜、茄果類蔬菜、瓜類蔬菜以及馬鈴薯為主體的塊狀優(yōu)勢(shì)產(chǎn)區(qū)格局。在產(chǎn)量方面,目前我省有機(jī)蔬菜種植面積、產(chǎn)量總體上基本穩(wěn)定,相關(guān)的產(chǎn)值持續(xù)增長(zhǎng)。相關(guān)性分析表明有機(jī)蔬菜產(chǎn)量與生態(tài)環(huán)境指數(shù)、城鎮(zhèn)居民可支配收入、人均GDP等均沒(méi)有顯著相關(guān)性,這可能是由于有機(jī)蔬菜生產(chǎn)認(rèn)證更多地受到政策要素的影響。2、有機(jī)栽培有效提高了蔬菜產(chǎn)品的安全性,對(duì)蔬菜營(yíng)養(yǎng)成分的影響不盡相同。有機(jī)生產(chǎn)的辣椒、長(zhǎng)豇豆和小白菜均未檢出烯酰嗎啉、氯氟氰菊酯、噻蟲嗪、氟啶脲、腐霉利和啶蟲脒,在常規(guī)生產(chǎn)的蔬菜中檢出了幾種農(nóng)藥,但均低于GB2763-2014規(guī)定的最大殘留量;有機(jī)種植顯著(p0.05)降低了辣椒、長(zhǎng)豇豆和小白菜的硝酸鹽含量。有機(jī)栽培顯著(p0.05)提高了辣椒果實(shí)的硬度、膠粘性、咀嚼性和黏著性,顯著(p0.05)提高了長(zhǎng)豇豆的彈性、咀嚼性,有效改善了辣椒和長(zhǎng)豇豆的口感。有機(jī)種植顯著(p0.05)提高了蔬菜Vc含量,降低了小白菜吲哚族硫苷含量,對(duì)脂肪族和芳香族硫苷含量無(wú)明顯影響。同種植前相比,常規(guī)種植土壤酸化嚴(yán)重,土壤有效P、K下降嚴(yán)重,有機(jī)栽培顯著(p0.05)緩解了土壤酸化,提高了土壤有機(jī)質(zhì)、堿解氮含量,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.
【學(xué)位授予單位】：浙江農(nóng)林大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：F326.13;S63

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