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OALib Journal期刊
ISSN: 2333-9721
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固氮菌与氮配施对生菜及油菜产量和品质的影响
DOI: 10.3724/SP.J.1145.2011.00376, PP. 376-378
Keywords: 固氮菌,氮,生菜,油菜,蔬菜产量,蔬菜品质
Abstract:
采用盆栽试验研究了固氮菌（m）与氮（n）配施对生菜、油菜产量和品质的影响.结果表明：施加固氮菌（m2）后，生菜、油菜的鲜重和干重较之不加固氮菌（m1）有显著增加趋势，生菜、油菜的vc含量分别提高4.2%~18.6%、17.6%~35.0%，还原糖含量分别提高17.6%~35.0%、6.7%~41.3%，硝酸盐含量分别降低40.5%~57.2%、22.8%~40.8%.在所有处理中，处理m2n3的两种蔬菜产量最高，品质最好.研究可为固氮菌肥的合理有效施用、氮肥的优化配比及叶菜类蔬菜高产优质的生物调控提供理论依据.图1表3参13
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