不同钙素水平对红葱生长和品质的影响  

Effects of Calcium Deficiency on Growth and Nutrition Quality of Bunching Onion

作　　者：刘卫萍[1] 陈日远[1] 孙光闻[1] 刘厚诚[1] 

机构地区：[1]华南农业大学园艺学院南方蔬菜生理研究室

出　　处：《中国蔬菜》2008年第2期25-27,共3页China Vegetables

基　　金：广东省产学研重点项目(cgzhzd0406)

摘　　要：在Hoagland营养液配方的基础上,研究了4种钙素水平对砂培红葱生长和品质的影响。结果表明:随钙素水平降低,红葱干尖病情指数逐渐增加,根系活力逐渐降低,分蘖数、叶片数、植株鲜质量等生长指标也随之降低;光合色素含量迅速降低;叶片和假茎内大蒜素和可溶性糖含量降低,VC含量则升高。40mg·L-1Ca处理的红葱可溶性蛋白含量最低,丙酮酸含量最高。叶片内总黄酮含量随钙素水平下降而升高,但在假茎内以80mg·L-1Ca处理总黄酮含量最高。缺钙通过影响根系活力、分蘖和光合作用导致红葱生长受到抑制,缺钙也影响红葱的营养和风味。The effects of calcium deficiency on growth and nutrition quality of sandy grwon bunching onion （Allium fistulosum L. var. caespitosum Makino）were studied in this expriment. The results showed that the rate of tipburn increased while calcium concentration decreased. The growth of the bunching onion was inhibited by calcium deficiency. With calcium decreasing, concentrations of chlorophyll and carotenoid in leaves, root activities, concentrations of allicin and soluble sugar of bunching onion decreased, while VC concentrations increased. The soluble protein concentration was the lowest while the pyruvic acid concentration was the highest at 40 mg·L^-1 Ca level. The flavone concentrations in leaf increased as calcium decreased,those in false stem of were the highest at 80 mg·L^-1 Ca level.

关 键 词：红葱 钙 生长 品质 干尖 

分 类 号：S633.9[农业科学—蔬菜学]