施用硒肥对鸡毛菜产量、品质及生理特性的影响  

Effects of Selenium Application on the Selenium Content,Yield, Qualities and Biological Characteristics of Greens

作　　者：郭开秀[1,2] 姚春霞[2] 周守标[1] 王继明[1] 

机构地区：[1]安徽师范大学生命科学学院,芜湖240001 [2]上海市农业科学院农产品质量标准与检测技术研究所,上海201106

出　　处：《水土保持学报》2010年第5期195-198,203,共5页Journal of Soil and Water Conservation

基　　金：安徽省高校自然科学基金重点项目(2006kj060a);安徽省高校生物环境和生态安全重点实验室专项基金(2004sys003);上海市科技兴农重点攻关项目(沪农科攻字(2009)第6-1号);上海市科委重大项目(08DZ1900401)

摘　　要：在施不同量的硒肥田间处理下,研究鸡毛菜对土壤中硒的吸收对鸡毛菜产量、品质及生理特性等的影响。结果表明,土壤施硒肥可明显提高鸡毛菜中总硒含量,随施硒量的增加,总硒在次高处理浓度(112.725g/hm2)呈最高,在浓度74.925g/hm2时Se含量增加最快,是鸡毛菜硒积累的最大效率浓度。施Se鸡毛菜产量较对照降低,但未达显著水平。鸡毛菜的Vc含量随着硒浓度的增加,各组均增加,以112.725g/hm2到达顶峰;蛋白质含量除149.85g/hm2有小幅度增加外,其余处理组含量都低于对照,但差异不显著;可溶性糖含量的各处理组水平均低于对照,以149.85g/hm2组含量最低;元素Ca、Mg、Fe、K、Zn、Mn在低硒浓度下有不同程度提高,在高硒浓度时均有所降低。生理特性方面,施硒浓度的增加,鸡毛菜内的MDA含量也逐渐上升,当浓度高于112.725g/hm2,增强幅度加大;SOD活性在37.125,74.925g/hm2时活性略低于对照,当浓度在高于112.725g/hm2时,SOD活性上升幅度较大;低硒浓度,POD酶活性有所降低,而在112.725g/hm2时,酶活性上升,而在最高浓度时又急剧下降;CAT酶的活性在各硒浓度的处理下相对于对照都受到了不同程度的抑制,CAT酶活性对硒具有浓度依赖性。土壤硒浓度上升,显著提高了硝酸还原酶活力,而降低了鸡毛菜体内的硝酸盐含量,两者之间存在极显著负相关。综合分析硒对鸡毛菜含硒量、产量、各品质因素及食用的安全性,施硒量以不超过37.125g/hm2为宜。In this experiment,different levels of selenium were applied on greens to examine the effect of Se on Se uptake,yield,quality and biological characteristics of greens.This experiment consisted of 5 treatments：0,37.125,74.925,112.725,149.85 g/hm^2 of Se.The results showed that selenium treatments significantly increased the total Se content in greens.With the increment of application rate of Se,total selenium reach the peak at the 112.725 g/hm^2,and selenium increased most fast at 74.925 g/hm^2 .Se application decreased the greens yield compared with CK,but it did not reach the statistical significant.However,the vitamin C content was more than control whichever treatment,and it was the highest at 112.725 g/hm^2 ;the protein content of CK was more than other treatments except 149.85 g/hm^2;meanwhile selenium application decreased soluble sugar content,149.85 g/hm^2 had the least;Ca,Mg,Fe,K,Zn,Mn were increased at lower levels,but decreased at higher levels.As for the biological characteristics,using special concentration of selenium on the greens increased MDA,SOD,POD,CAT in greens to different extents.Nitrate content decreased with the Se concentration increasing,which was correlation with NR activities.Comprehensive considering the effects of selenium application on the selenium content,yields and various quality factors of greens,as well as food safety for human health,the appropriate application rate of Se should not be more than 37.125 g/hm^2.

关 键 词：Se肥 鸡毛菜 产量 品质 生理特性 

分 类 号：Q945.14[生物学—植物学] S143.71[农业科学—肥料学]