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食醋中除含有较多的醋酸外,还含有少量有乳酸、葡萄酸、丙酮酸、琥珀酸、糖分、甘油、胶质、无机盐及赖氨酸、谷氨酸、丙氨酸等17种氨基酸.这些物质喷在蔬菜叶片上后,能被吸收进入植株体内,增加营养,加快叶绿素的形成,提高光合效能,并促进体内代谢活动,提高蔬菜吸收能力和抗逆性,使蔬菜生长旺盛,从而起到增产作用.食醋还具有防治蔬菜病虫害的作用,因为一般细菌性病害、病毒病及蚜虫等适宜在中性或碱性条件下生长,如白菜类软腐病、姜腐烂病、菜豆细菌性疫病等最适PH值分别为7.2,7.3,7.3,适宜的最高
Vinegar, in addition to more acetic acid, but also contains a small amount of lactic acid, gluconic acid, pyruvic acid, succinic acid, sugar, glycerol, glial, inorganic salts and lysine, glutamic acid, alanine 17 Amino acids.These substances sprayed on the leaves of vegetables can be absorbed into the plant body, increase nutrition, accelerate the formation of chlorophyll, improve photosynthetic efficiency, and promote metabolism in the body to improve vegetable absorption and resistance, so that vegetables grow vigorously, Thus play a role in increasing production.Cook vinegar also has the role of prevention and control of vegetable pests and diseases, because the general bacterial diseases, viral diseases and aphids and other suitable for growth in neutral or alkaline conditions, such as cabbage soft rot, ginger rot, Bacterial blight and other optimum PH values were 7.2, 7.3, 7.3, the highest suitable