不同水分条件下氮肥形态配比对苋菜品质的影响  

Influences of nitrogenous fertilizer forms on quality of amaranth under different water conditions

作　　者：刘秀珍[1] 郭丽娜[1,2] 赵兴杰[1] 马志宏[1] 钟浩艳[1] 杜惠民[1] 

机构地区：[1]山西农业大学资源环境学院,山西太谷030801 [2]山西省经济研究中心,山西太原030001

出　　处：《植物营养与肥料学报》2009年第3期719-723,共5页Journal of Plant Nutrition and Fertilizers

基　　金：山西省科技攻关项目(002016)资助

摘　　要：通过盆栽试验,研究了不同水分条件下氮肥形态配比对苋菜品质的影响。结果表明,在同一水分条件下,苋菜生物量和硝酸盐含量随着硝态氮比例的增加而增加,苋菜的Fe、Vc、可溶性糖和氨基酸含量随NH_4^+-N比例的增大而增加。同一施肥条件下,苋菜的Fe含量随水分的增加而增加;可溶性糖、氨基酸和硝酸盐含量随水分的增加而减少。苋菜的生物量、Vc含量以中等水量处理最高;硝态氮与铵态氮比例为5:5时苋菜的品质最好。Pot experiment was conducted to study the effects of nitrogenous fertilizer forms on quality of amaranth under different water treatments. The results show, biomass and nitrate content of amaranth are decreased with the increase of NH4^＋ -N/NO3^- -N ratio under a same water treatment, while, contents of Fe, VC, soluble sugar and amino acid of amaranth are increased with the increase of NH4^＋ -N/NO3^- -N ratio. Under a same fertilizer treatment, Fe content of amaranth increased with the increase of water input; while, contents of soluble sugar, amino acid and nitrate of amaranth are decreased with the increase of water input. Vc content and biomass of amaranth are highest under the middle water treatment. These results indicate the proportion of NO3^--N to NH4^＋ -N which is suitable for a high quality of amaranth is 5：5.

关 键 词：水分 氮肥 苋菜 品质 

分 类 号：S636.4[农业科学—蔬菜学] S606.2[农业科学—园艺学]