不同施氮量对烤烟生理特性及化学品质的影响  

Effect of nitrogen rates on the physiology characteristic and the chemistry quality of flue-cured tobacco

作　　者：崔保伟[1] 陆引罡[1] 张振中[1] 任琨[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《山地农业生物学报》2008年第5期377-381,共5页Journal of Mountain Agriculture and Biology

基　　金：贵州大学人才基金项目资助(X060034)

摘　　要：采用大田试验研究了施氮量对烤烟生理特性及化学品质的影响。结果表明,烤烟团棵期和成熟期缺氮或氮素水平过高均会明显降低根系活力、SOD酶活性及光合速率;增加丙二醛的含量,脯氨酸含量变化不明显,在烤烟旺长期和现蕾期随施氮量增加均明显升高。在成熟期随施氮量增加,中部叶和上部叶总氮、烟碱和蛋白质含量呈增加趋势;总糖、还原糖含量呈下降趋势;糖碱、氮碱比、施木克值以中氮肥处理较合理。The field experiment is made to study the effect of nitrogen rates on the physiology characteristic and the chemistry quality of flue - cured tobacco. The results showed that in the maturing and resettling stage of flue - cured tobacco ,when the soil is the lack of nitrogen or the nitrogen excessive, the root system vigor, the SOD activeness and photosynthesis speed decreased markedly, the content of MDA increased obviously, the difference in the content of PRO elevates was no significant, in the vigorous growing and squaring stage of flue - cured tobacco, but all these indexes had increased obviously with the increasing of nitrogen ; in the resettling stage of flue - cured tobacco ,the content of total nitrogen ,nicotine and protein in the middle leaf and the upside leaf increased significantly, but the content of total sugar and reducing sugar decreased obviously, the sugar alkali ,NIT/NIC and SUR/NIT of flue - cured tobacco is more reasonable when it is processed by mild nitrogen rates with the increasing of nitrogen.

关 键 词：烤烟 施氮量 生理特性 品质 

分 类 号：S147.22[农业科学—肥料学] S572[农业科学—农业基础科学]