• 作者： 戴國興
• 作者服務機構： 臺灣省立屏東農業專科學校
• 中文摘要： 本研究進行生理及遺傳兩方面之試驗。前者分析韭菜可食用部份之營養成分，共進行了兩年；後者研究韭菜花葯顏色及葉質軟硬之遺傳行為，並確定其根尖細胞之染色體數目，共進行了三年半。茲摘錄結果於後： 1.軟骨大葉種韭菜根尖細胞之染色體數目為十六條。 2.韭菜之花葯顏色及葉質不軟硬均為一對因子所支配之性狀，前者黃色花葯對紫色為顯性，後者軟骨對硬骨為顯性。 3.若以洋蔥為對照，韭菜蛋白質、脂質、灰分、菸鹼、鈣、維生素A及C之含量均較之高出甚多，碳水化合物則少了許多。 4.軟骨大葉種之蛋白質、還原醣、碳水化合物、粗澱粉、粗纖維、灰分、鈣、磷、鉀、鐵、菸鹼、維生素A及D之含量均不如硬骨大葉種，但脂質、維生素B，及C則優於後者。 5.硬骨大葉種之營養價值優於軟骨大葉種。
• 英文摘要： This studies included two fields-physiological and hereditary character-istics of the Chinese-leek. The firstwork aimed to identify the nutrientcompositions of the Chinese-leek, ittook two years; The other was tounderstand the genetic behavior ofsome agronomic characteristics of theChinese-leek and its chromosome num-her, it has been conducted from Feb.1972 to July 1975. The results obtainedcould be summarized as follows:1. The root tip of var. Soft-rib and broad-leaf Chinese-leek showes 16 chromosomes.2. Both the color of anther and soft or indurate of rib status are cont- rolled by single gene, yellow anther and soft rib dominate over purple and indurate.3. The Chinese-leek much excels in contents of protein, lipid, ash, cal- cium, niacin, vitamin A and C than Onion, but carbohydrate is much less than the later.4. Var. Indurate-rib and broad-leaf's contents of protein, reducing sugar, carbohydrate, crude starch, crude fiber, ash, calcium, phosphorus, iron, potassium, niacin, vitamin A and D are superior to var. Soft-rib and broad-leaf's, but inferior in lipid, vitamin B, and C.5. The nutrient composition and value of var. Indurate-rib and broad-leaf is superior to what of var. Soft-rid and broad-leaf.
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