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蓝莓栽培中的土壤改良方式研究 被引量:12
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作者 张广杰 刘炎赫 +2 位作者 谭秀山 连翠春 毕建杰 《河北农业科学》 2016年第2期40-42,共3页
为了探讨我国北方土壤条件下蓝莓正常生长发育的土壤环境要求和土壤改良方式,从蓝莓栽培对土壤有机质含量和p H值要求入手,提出蓝莓栽培土壤有机质含量的改良方式、土壤p H值过高过低的调节方法,并提出了特殊土壤如高有机质含量的改良... 为了探讨我国北方土壤条件下蓝莓正常生长发育的土壤环境要求和土壤改良方式,从蓝莓栽培对土壤有机质含量和p H值要求入手,提出蓝莓栽培土壤有机质含量的改良方式、土壤p H值过高过低的调节方法,并提出了特殊土壤如高有机质含量的改良方式和接种菌根菌根肥的应用,为我国北方蓝莓的健康生产提供了技术支撑。 展开更多
关键词 蓝莓 土壤改良 有机质 PH值 菌根真菌
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海藻生物有机肥对冬小麦的农艺性状和光合特性的影响 被引量:10
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作者 崔海花 王建明 +2 位作者 李明潭 谭秀山 毕建杰 《耕作与栽培》 2017年第4期14-17,共4页
为了探讨海藻生物有机肥对冬小麦的农艺性状和光合特性造成的影响,采取小区对比试验方法,探讨了冬小麦返青期后拔节—成熟期叶面喷施海藻生物有机肥的效果。结果表明,喷施海藻生物有机肥对冬小麦的株高影响较小,促进茎杆粗壮、干物质积... 为了探讨海藻生物有机肥对冬小麦的农艺性状和光合特性造成的影响,采取小区对比试验方法,探讨了冬小麦返青期后拔节—成熟期叶面喷施海藻生物有机肥的效果。结果表明,喷施海藻生物有机肥对冬小麦的株高影响较小,促进茎杆粗壮、干物质积累量增加,旗叶光合速率增加了3.16%,小麦产量增加6.85%。叶面喷施海藻生物有机肥可促进冬小麦生长,增粗抗倒伏,显著提高了单株穗重的同时,增加了容重,提高小麦籽粒的物理品质;有利于叶片叶绿素的合成和缓解叶绿素的分解,提高光合特性。在目前国家提出的化肥和农药双减形势下,本试验结果和数据可在全省和全国小麦种植区推广和应用。 展开更多
关键词 海藻生物有机肥 冬小麦 干物质积累 产量 光合速率
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Effects of Seaweed Bio-organic Fertilizer on Growth and Yield of Winter Wheat 被引量:5
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作者 徐文文 刘恒洋 +3 位作者 谭秀山 王建明 李明潭 毕建杰 《Agricultural Science & Technology》 CAS 2016年第11期2555-2559,共5页
[Objective] This study aimed to investigate the effects of seaweed bio-or- ganic fertilizer on yield and quality of winter wheat. [Method] Seaweed bio-organic fertilizer was applied to leaves of winter wheat according... [Objective] This study aimed to investigate the effects of seaweed bio-or- ganic fertilizer on yield and quality of winter wheat. [Method] Seaweed bio-organic fertilizer was applied to leaves of winter wheat according to the dose of 45 kg/hm^2 from jointing stage to maturing stage, and plant height, dry matter accumulation, flag leaf photosynthetic characteristics and grain yield of winter wheat were investigated. [Result] Foliar spraying of seaweed bio-organic fertilizer showed little effect on plant height of winter wheat, thickened stems, promoted dry matter accumulation, in- creased flag leaf photosynthetic rate by 3.16%, and increased yield of winter wheat by 6.85%. [Conclusion] Foliar spraying of seaweed bio-organic fertilizer promoted the intelligent growth, thickened the stems, improved the lodging resistance, significantly increased the panicle weight per plant, and increased the bulk density of winter wheat, as well as improving the physical quality of wheat grain. In addition, foliar spraying of seaweed bio-organic fertilizer promoted the synthesis of chlorophyll and mitigated the decomposition of chlorophyll in winter wheat. Under the background of fertilizer-pesticide double reduction, the test results and data of this study can be promoted in the wheat-growing areas of Shandong Province and even whole China. 展开更多
关键词 Seaweed bio-organic fertilizer Winter wheat Dry matter accumulation YIELD Photosynthetic rate
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蓝莓苗组培关键技术
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作者 徐文文 谭秀山 毕建杰 《农技服务》 2018年第1期63-64,共2页
为提高蓝莓组培苗的成活率,建立有效的蓝莓组培快繁技术体系。对培养基的选择、组培苗分盆及移栽大田中成活关键环节进行试验研究。结果表明:采用木本植物培养基(WPM)和pH 5.4的微酸环境,蓝莓组培苗成活率高。蓝莓组培苗分盆阶段要掌握... 为提高蓝莓组培苗的成活率,建立有效的蓝莓组培快繁技术体系。对培养基的选择、组培苗分盆及移栽大田中成活关键环节进行试验研究。结果表明:采用木本植物培养基(WPM)和pH 5.4的微酸环境,蓝莓组培苗成活率高。蓝莓组培苗分盆阶段要掌握好温度、相对湿度、光照强度及管理措施。 展开更多
关键词 蓝莓 组织培养 培养基 关键技术
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Research on Production Conditions of Highgrade Wine from Northern Blueberry
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作者 刘炎赫 黄鑫宝 +2 位作者 王浩 徐文文 谭秀山 《Agricultural Science & Technology》 CAS 2016年第2期417-419,448,共4页
In order to develop the best brewing condition for high-grade fruit wine from northern blueberry, on the basis of reviewing literatures about blueberry wine manufacturing process, this study put forward a new technolo... In order to develop the best brewing condition for high-grade fruit wine from northern blueberry, on the basis of reviewing literatures about blueberry wine manufacturing process, this study put forward a new technological process, including raw materials-juicing-addition of auxiliary materials including pectinase-primary fer- mentation with yeast-post-fermentation-hot and cold treatment-sterilization-packaging- finished product, and sensory indexes, physicochemical indexes and hygienic index- es of the product were inspected according to corresponding national standards and industry standards. The results showed that for northern blueberry pulp, the optimal addition amount of yeast was 1.1 g/L, the fermentation temperature was 22 ℃, and the addition amounts of pectinase and sulfurous acid were 0.3 ml/kg and 100 ppm, respectively; the alcohol degree of the finished product was adjusted to 15.6°; and alternated cold and heat treatment used instead of conventional clarifying agent for removing colloid-like impurities resulted in the brewed product with good wine fra- grance, taste and color. 展开更多
关键词 BLUEBERRY Juicing PECTINASE YEAST Primary fermentation Post-fermen- tation Cold and heat treatment
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