摘要
为探究减氮条件(比传统施肥减氮21.49%)下配施微生物菌剂对烤烟产量和品质的影响,采用施肥模式(传统施肥和减氮21.49%)微生物菌剂(根茎康微生物菌剂)的双因素试验,比较不同处理烤烟的生长性状、化学成分、感官质量和经济效果差异,采用效应值(η2)分析施肥模式、微生物菌剂及其互作对烤烟产量和品质的贡献率。结果表明:减氮配施微生物菌剂可改善中、上部烟叶物理特性,上、中、下部烟叶的总糖含量和上部叶钾含量分别提高了15.47%、9.03%、81.41%、16.28%,上、中、下部烟叶感官质量分别提高了5.92%、6.93%、7.36%,正组烟比例提高了10.75%,青杂烟比例降低了55.35%;氮肥偏生产力和氮肥偏生产效率分别提高了20.31%、32.95%;施肥模式、微生物菌剂及其互作对烤烟生长性状贡献率分别为37.25%、38.83%、23.92%,对烟叶化学成分贡献率分别为39.04%、31.64%、29.32%,对烟叶感官质量贡献率分别为54.48%、39.26%、6.26%,对烟叶经济效果贡献率分别为37.57%、32.52%、29.91%。
In order to explore the effects of nitrogen reduction conditions(21.49%reduction compared to traditional nitrogen application)combined with microbial agents on the yield and quality of flue-cured tobacco,the growth characteristic,chemical composition,sensory quality and economic effects of flue-cured tobacco were studied by double factors test considering fertilization model and microbial agents,and the contribution rate of fertilization mode,microbial agents and their interactions on the yield and quality of flue-cured tobacco was analyzed byη2 value.The results showed that nitrogen reduction fertilization combined with microbial agents can improve the physical properties of middle and upper tobacco leaves,the sugar content in upper,middle,and lower leaves of tobacco and the potassium content in upper leaves of tobacco increased by 15.47%,9.03%,81.41%,and 16.28%,respectively;the sensory quality of upper,middle,and lower tobacco leaves increased by 5.92%,6.93%and7.36%,respectively;the proportion of positive group tobacco increased by 10.75%and the proportion of green and miscellaneous tobacco decreased by 55.35%;the partial productivity of nitrogen fertilizer and partial production efficiency of nitrogen fertilizer increased by 20.31%and 32.95%,respectively.The contribution rates of nitrogen reduction fertilization models,microbial agents,and the interactions to the growth characteristic of flue-cured tobacco were 37.25%,38.83%and 23.92%,respectively;the contribution rates on chemical components were 39.04%,31.64%and 29.32%,respectively;the contribution rates on sensory quality were 54.48%,39.26%and 6.26%,respectively;and the contribution rates on economic character were 37.57%,32.52%and 29.91%,respectively.
作者
全柯颖
蔡奇
张阳
陈舜尧
谢会雅
王新月
黄琼慧
邓小华
QUAN Keying;CAI Qi;ZHANG Yang;CHEN Shunyao;XIE Huiya;WANGXinyue;HUANG Qionghui;DENG Xiaohua(College of Agronomy,Hunan Agricultural University,Changsha,Hunan 410128,China;Zhuzhou Branch of Hunan Tobacco Province Company,Zhuzhou,Hunan 412400,China)
出处
《湖南农业大学学报（自然科学版）》
CSCD
北大核心
2023年第6期645-651,共7页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省烟草专卖局科技项目(19-22Aa03)
湖南省烟草公司株洲市公司科技项目(20-001)。
关键词
烤烟
减氮施肥
微生物菌剂
配施
产量和品质
flue-cured tobacco
nitrogen reduction fertilization
microbial agents
combined application
yield and quality
