Claim · model-written summary
Partial replacement of nitrate with amino acids improved the quality of the vegetables.
- Taxon
- non-heading Chinese cabbage and lettuce
Lactuca sativa
Brassica rapa subsp. pekinensise0 - Treatment
- partial replacement of nitrate with amino acidse5
- Outcome
- quality of vegetablese5
- Direction
- improvede5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in the nitrate content and quality of non-heading Chinese cabbage and lettuce in hydroponice”
e5“partial replacement of nitrate with amino acids not only reduced the nitrate content but also improved the quality of vegetables”
Title
Chen Gui-lin; Gao XiuRui Agricultural Sciences in China 2002
Other claims from this paper (8)
- Intervention effect Glycine gave the strongest reduction of nitrate content in leaves and petioles compared with the control group.
- Intervention effect The mixture of Gly, Iso and Pro ranked second in reducing nitrate content.
- Intervention effect Urea gave the least reduction of nitrate content.
- Intervention effect Amino acid treatments could increase soluble sugar and protein contents of the vegetables.
- Intervention effect Amino acid treatments significantly enhanced total-N in leaves.
- Intervention effect Amino acid enhanced NRA in non-heading Chinese cabbage.
- Intervention effect Amino acid decreased NRA slightly in lettuce.
- Intervention effect Amino acids were more effective than urea in lettuce.