摘要
为选出适宜黔东南州苗侗酸汤制作的原料,开展了15个地方番茄品种的比较试验。结果表明,有6个品种综合表现优异,可作为黔东南州苗侗酸汤制作的原料。
In order to screen out the raw materials suitable for making qiandongna miao-dong acid soup,15 local varieties of tomato were compared.The results showed that 6 varieties had excellent performances and could be used as the raw materials for making qiandongnan miao-dong acid soup.
作者
吴凤莲
李星
姜发洋
王正文
谌金吾
WU Fenglian;LI Xing;JIANG Fayang;WANG Zhengwen;CHEN Jinwu(Qiandongnan Agricultural Sciences Institute in Guizhou Province,Kaili Guizhou 556000,China)
出处
《耕作与栽培》
2019年第1期13-15,共3页
Tillage and Cultivation
关键词
地方品种
品比试验
植株性状
local varieties
product comparison test
planttraits
