baishu

Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.

结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。

Under normal field condition, using spot picking tip method, the tuber yield and quality of sweet potato Baishu 1 as leaf-vegetable sweet potato were studied in 2007 summer.

2007年夏季，在一般大田常规栽培条件下，通过分期采摘茎尖的方法，对叶菜型甘薯品种百薯1号的薯块产量和品质进行了研究。