Effects of Fumigation with SO2, NO2 and their Mixture on Ascorbic Acid in Chinese Cabbage
SO2、NO2及其复合物对青菜体内抗坏血酸含量的影响

Effects of different doses of SO2 (0.1-0.25 ppm), NO2 (0.05 - 0.25 ppm) and their mixtures on the contentes of ascorbic acid in Chinese Cabbage (Brassica Chinese) were investigated by using an top-open field chamber device. The results show that the content of ascorbic acid in Chinese Cabbage goes down as the concentraions of SO2 and NO2 increase, and SO2 exerts greater influence on the level of ascorbic acid in the vegetable than NO2. As ascorbic acid in Chinese Cabbage is reduced, the amount of chlorophyll dropped also. A linear correlation exists between the reduction rate of ascorbic acid and the injury rate of leaves of Chinese Cabbage.