Abstract: A soil pot experiment with different levels of saltnity (0, 500,1500, 2000, 2500 mg/kg) were carried out to study the effects of salinity on the quality of carrot. The results showed that controlling certain salinity 500 mg/kg, could improve the quality of carrot. Because the salinity of 500 mg/kg had no effect on the chlorophyll content of carrot, and high salinity caused total chlorophyll content decreased, low salinity was conducive to the promotion of carrot synthesis of vitamin C and soluble protein，soluble sugar content of carrot was decreased by the increasing of salinity levels, Nitrate content in carrots increased at the high salinity ( 2500 mg/kg ) treatment.

Key words: carrot, soil salinity, VC, chlorophyll, soluble sugar, soluble protein, nitrate

摘要： 采用土壤盆栽试验，设置6个盐度水平（0、500、1000、1500、2000、2500 mg/kg），研究胡萝卜种植过程中盐度对其叶绿素、维生素C、可溶性糖、可溶性蛋白质及硝酸盐含量的影响。结果表明，种植胡萝卜的土壤盐度控制在500 mg/kg，可以提高胡萝卜的品质，减少盐分对土壤的损伤。具体表现为，500 mg/kg盐度处理对胡萝卜叶绿素含量无显著影响，而高盐度使胡萝卜叶绿素总含量降低；500～1000 mg/kg盐度可增加胡萝卜维生素C和可溶性蛋白质含量；可溶性总糖含量以500 mg/kg处理的降低幅度最小，500～2000 mg/kg处理使胡萝卜硝酸盐含量呈降低趋势，但高盐度（2500 mg/kg）则会增加其硝酸盐含量。

关键词: 胡萝卜, 土壤盐度, 叶绿素, 可溶性糖, 维生素C, 可溶性蛋白质, 硝酸盐