不同氮肥用量对菜用大豆品质的影响  

The Effect of Different Nitrogen Consumption on the Vegetable Soybean Quality

作　　者：姜忠君[1] 郭荣利 赵清艳 

机构地区：[1]巴彦县农业技术推广中心,巴彦151800 [2]巴彦县植检植保站,巴彦151800 [3]不详

出　　处：《黑龙江农业科学》2006年第5期66-68,共3页Heilongjiang Agricultural Sciences

摘　　要：通过对菜用大豆施以不同氮肥处理,研究不同氮肥用量对菜用大豆外观、食用、营养品质的影响,进而使菜用大豆荚长缩短、荚宽增加、豆荚变大,子粒的蛋白质和蔗糖含量随氮肥用量的增加而相应增加,并使其品质变优,产量增加,为菜用大豆的生产提供依据。The effects of different nitrogen consumption on external appearance, edibility and nourishment quality of vegetable soybean were studied. The subject was to shorten the length of beanpod,widen and largen the beanpod, increase the content of protein and sucrose with the nitrogen consumption increasing,improve the quality, increase the yield and provid the basis for the production of soybean.

关 键 词：氮肥用量 菜用大豆 品质 

分 类 号：S643.7[农业科学—蔬菜学]