氮素浓度及形态对韭菜硝酸盐及硝酸还原酶活性的影响  

Effects of Nitrogen Concentrations and Different Nitrogen Forms on Nitrate Content and Nitrate Reductase of Chinese Chive

作　　者：卢凤刚[1] 陈贵林[2] 

机构地区：[1]保定职业技术学院,河北保定071051 [2]内蒙古大学生命科学学院,内蒙古呼和浩特010021

出　　处：《北方园艺》2011年第4期41-43,共3页Northern Horticulture

摘　　要：水培条件下,研究了氮素浓度及氮素形态对"汉中冬韭"体内硝酸盐含量和硝酸还原酶活性的影响。结果表明:随营养液供氮浓度的提高,韭菜叶片硝酸盐含量及硝酸还原酶活性均呈上升趋势;随营养液中铵态氮浓度的增加,韭菜叶片的硝酸盐含量及硝酸还原酶活性均逐渐降低;以硝酸盐作为衡量标准,韭菜适宜的氮肥施用量为4～8 mmol/L,适宜的NO_3^-←NH_4^+为1←3～0←4。Effects of nitrogen concentrations and different nitrogen forms on nitrate content and nitrate reductase of Han zhong Chinese chive in hydroponics was tested with hydroponics.The results showed that with increase of nitrogen concentrations,nitrate content and nitrate reductase of the leaf gradually rose.With the increase of NH_4~＋,nitrate content and nitrate reductase of the leaf gradually declined;According to comprehensive measure index of nitrate content,the suitable content of nitrogen was 4～8 mmol/L,the suitable rate of NO_3^-←NH_4~＋ was 1←3～0←4 for Han zhong Chinese chive。

关 键 词：韭菜 水培 硝酸盐 硝酸还原酶 

分 类 号：S633.3[农业科学—蔬菜学]