氮、磷、钾对小白菜产量和硝酸盐含量的影响及最优配方的选择  

The effects on the yield and nitrate of pakchoi of NO_3^--N,P, K, NH_4^+-N and the determination of their optimal ingredient

作　　者：白厚义[1] 陈秀虎[1] 谢文娟[1] 韦璐阳[1] 陈佩琼[1] 靳亚忠[1] 

机构地区：[1]广西大学农学院,广西南宁530005

出　　处：《广西农业生物科学》2004年第2期113-117,共5页Journal of Guangxi Agricultural and Biological Science

摘　　要：采用416-B最优混合设计,以珍珠岩作为保护地基质栽培小白菜,研究NO-3-N、P、K和NH+4-N对保护地无土栽培小白菜产量和硝酸盐含量的影响。结果表明,氮素是影响小白菜产量和硝酸盐含量的主要因素;磷、钾的单效应作用较氮素小,主要通过对氮的互作效应影响产量和磷酸盐含量;最优的小白菜营养液配方为:NO-3-N、P、K和NH+4-N的浓度分别为6.98,1.08,6.45和2.76mmol/L。The experiment was made to study the effects on the yield and nitrate of the pakchoi of NO^-_3-N, P, K and NH^+_4-N, and determine their optimal ingredient in the nutrient solution by the optimum compound design (416B).The result showed that nitrogen was a primary factor and K, P were secondary ones, but they could affect the yield and nitrate of pakchoi by the mutual effect of P, K and N. The optimal ingredient of NO^-_3-N, P, K and NH^+_4-N on the yield and nitrate of pakchoi was 6.98,1.08,6.45 and 2.76 mmol/L, respectively.

关 键 词：小白菜 硝态氮 铵态氮 磷 钾 

分 类 号：S147.22[农业科学—肥料学]