摘要
为探究氮硫互作对韭菜生长适应性、理论产量、营养和风味品质的影响,以及氮素和硫素在同化过程中的响应情况,试验以京韭1号品种韭菜为试材,采用水培模式种植,试验设定3个氮浓度(N1、N2、N3分别为6、12、18 mmol·L^(-1)),3个硫浓度(S1、S2、S3分别为2、4、8 mmol·L^(-1))随机区组试验设计。结果表明,与对照相比(N1S1),合理氮硫配施(N2S1)能够不同程度提高韭菜株高、叶长、最大叶宽、假茎粗、叶片数、干鲜质量和理论产量,并对韭菜叶片可溶性糖、可溶性蛋白、总酚、类黄酮、游离氨基酸等的含量有一定的增促效果。氮素、硫素单一因素对韭菜生长及品质影响远低于元素间交互作用,隶属函数法综合评价以中氮低硫(N2S1)处理韭菜综合品质最佳,隶属函数值最高,为0.912。综合分析可见,氮素浓度12 mmol·L^(-1)(N2)、硫素浓度2 mmol·L^(-1)(S1)为水培条件下韭菜最适施肥水平。该结论为韭菜水培氮素、硫素合理配施提供理论参考依据。
In order to explore the effects of nitrogen and sulfur interaction on the growth adaptability,theoretical yield,nutrition and flavor quality of Chinese chive,the response of nitrogen and sulfur in the assimilation process was studied.The experiment used Jingjiu No.1 variety of Chinese chive as the test material,and was planted in a hydroponic mode.Three nitrogen concentrations(N1,N2,N3=6,12,18 mmol·L^(-1))and three sulfur concentrations(S1,S2,S3=2,4,8 mmol·L^(-1))were set in a randomized block design.The results showed that compared with the control(N1S1),reasonable nitrogen and sulfur application(N2S1)could improve the plant height,leaf length,leaf width,pseudostem diameter,leaf number,dry and fresh weight and theoretical yield of Chinese chives to varying degrees,and had a certain effect on the content of soluble sugar,soluble protein,total phenols,flavonoids and free amino acids in Chinese chives leaves.The effects of single factor of nitrogen and sulfur on the growth and quality of Chinese chives were much lower than the interaction between elements.The comprehensive quality of Chinese chives treated with medium nitrogen and low sulfur(N2S1)was the best,and the membership function value was 0.912.Comprehensive analysis showed that nitrogen concentration of 12 mmol·L^(-1)(N2)and sulfur concentration of 2 mmol·L-(1 S1)were the optimal fertilization levels for leek under hydroponic conditions.This conclusion provides a theoretical reference for the rational application of nitrogen and sulfur in hydroponic Chinese chive.
作者
张烨达
佟静
武占会
王丽萍
王宝驹
刘宁
ZHANG Yeda;TONG Jing;WU Zhanhui;WANG Liping;WANG Baoju;LIU Ning(College of Landscape and Ecological Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Beijing Vegetable Research Institute,Beijing Academy of Agricultural and Forestry Sciences,Beijing 100097,China;Key Laboratory of Urban Agriculture of North China,Ministry of Agriculture and Rural Affairs,Beijing 100097,China)
出处
《中国瓜菜》
CAS
北大核心
2023年第5期96-103,共8页
China Cucurbits And Vegetables
基金
财政部和农业农村部:国家现代农业产业技术体系项目(CARS-24-B-02)
北京市农林科学院财政专项“人工光植物工厂调控韭菜风味技术及其分子机制(CZZJ202209)”
北京市农林科学院蔬菜研究中心改革与发展项目(KYCX202001-03)
河北省现代农业产业技术体系露地蔬菜创新团队项目(HBCT2021200211)。
关键词
韭菜
氮
硫
互作效应
隶属函数
Chinese chives
Nitrogen
Sulfur
Interaction effect
Membership function
