钾素对水培大蒜生理和品质的影响  

Effects of Potassium in Nutrient Solution on Physiological and Quality of Garlic

作　　者：陈昆[1] 刘世琦[1] 张自坤[1] 张涛[1] 孟凡鲁[1] 

机构地区：[1]山东农业大学园艺科学与工程学院作物生物学国家重点实验室农业部园艺作物生物学重点开放实验室,山东泰安271018

出　　处：《园艺学报》2011年第3期556-562,共7页Acta Horticulturae Sinica

基　　金：国家科技支撑计划项目(2006BAD13B06-4-9);山东省农业重大创新项目

摘　　要：以‘金乡白皮蒜’为试材,采用设施水培试验探讨了钾素对大蒜生理和品质的影响。试验设置5个K+水平,分别为0、3.0、6.0、9.0和12.0mmol·L-1。结果表明:在营养液K+浓度0～9.0mmol·L-1范围内,叶片色素含量和净光合速率,蒜薹和鳞茎干、鲜质量随K+浓度升高而增加,至K+9.0mmol·L-1时达最大,当K+浓度达到12.0mmol·L-1时呈下降趋势。蒜薹和鳞茎可溶性糖、维生素C、可溶性蛋白质及大蒜素含量在营养液K+浓度9.0mmol·L-1时最高,与不施钾相比,蒜薹中分别增加67.0%、31.22%、79.38%和76.38%,鳞茎中分别增加91.51%、45.61%、91.47%和99.26%。In this study,‘Jinxiang White Garlic’was cultivated with nutrient solution to investigate the effects of potassium in nutrient solution on physiological and quality of garlic. Five different K＋ concentrations at 0,3.0,6.0,9.0 and 12.0 mmol· L-1 were designed. The results indicated that pigment content,net photosynthesis rate,fresh and dry weight of garlic sprout and bulb increased with K＋ concentration ranging from 0–9.0 mmol ·L-1,while decreased in the treatment of 12.0 mmol · L-1 K＋. Compared with 0 mmol · L-1 K＋,the treatment of 9.0 mmol ·L-1 K＋ enhanced the contents of soluble sugars,vitamin C,soluble proteins and allicin by 67.0%,31.22%,79.38% and 76.38%,respectively,in garlic sprout,while these indexes increased by 91.51%,45.61%,91.47% and 99.26%,respectively,in bulb.

关 键 词：大蒜 钾 水培 光合速率 鳞茎 品质 

分 类 号：S633.4[农业科学—蔬菜学]