摘要： 本文对蔬菜中硝酸盐积累的内部和外部因子作了综合评述。不同蔬菜的种、品种、部位和年龄之间，硝酸盐含量差别很大。一般来讲，叶菜类和根菜类蔬菜积累的硝酸盐高于茄果类蔬菜。就叶菜类的可食部分而言，硝酸盐积累量为根>；茎>；叶柄>；叶片。外部因子，诸如氮肥用量、氮素形态、光照、温度、水分、栽培方法以及收获时期和方法等，都不同程度地影响了蔬菜中硝酸盐的积累。根据影响硝酸盐积累的各种因子，提出了减少硝酸盐积累的几条措施。

关键词: 蔬菜, 硝酸盐, 内部和外部因子

Abstract: The internal and external,factors influencing the accumulation of nitrate in vegetably crops were reviewed.The differences in nitrate content occured among species.Cultivars,parts and ages of vegetables were highly significant.Generally,the content of nitrate in leafy and root vegetables is higher than that in eggplants.The amounts of accumulated nitrate in the eatable parts of leafy vegetables,were as follnws:root>stem>petiole>leaf blare.External.factors.such as level,and forms of nitrogen,light,tem peratu to,mo lsture,methods of cultivation,stages and ways of harvest and so on in different degrees affected the accumulation of nitrate in vegeeables.Several.measures to minimize the accumulation of nitrate were proposed according to the various factors influencing the accumulatwn of nitrate.

Key words: Vegetables, Nitrate, Internal and external factors