钾对水培大蒜蒜薹和鳞茎鲜质量及氮磷钾含量的影响  

Effects of Potassium in Nutrient Solution on Fresh Weight and NPK Content in Garlic Bolt and Bulb

作　　者：陈昆[1] 刘世琦[1] 张自坤[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：《西北农业学报》2011年第6期114-117,180,共5页Acta Agriculturae Boreali-occidentalis Sinica

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

摘　　要：在设施水培条件下,以金乡白皮蒜为试材探讨了钾对水培大蒜蒜薹和鳞茎鲜质量及氮磷钾含量的影响。试验设置0、3.0、6.0、9.0和12.0 mmol/L 5个K＋水平。结果表明,在营养液K＋浓度0-9.0 mmol/L范围内,蒜薹粗度、蒜薹鲜质量、鳞茎横径、头型指数及单头鲜质量随营养液K＋浓度的升高而增加,至K＋浓度9.0 mmol/L时达最大,较不施钾处理分别提高80.01%、258.70%、66.16%、22.56%和258.70%;当营养液K＋浓度为12.0 mmol/L时上述指标下降。营养液K＋浓度9.0 mmol/L时蒜薹及鳞茎全钾含量最高,较不施钾处理分别提高483.50%和399.25%。不施钾处理蒜薹及鳞茎全氮全磷含量均高于各施钾处理,施钾处理间全氮全磷含量均以K＋浓度9.0 mmol/L时较高。充足的钾可显著增加水培大蒜蒜薹及鳞茎鲜质量,增加大蒜全钾含量,并以营养液K＋浓度9.0 mmol/L时上述指标表现最好。In this study,Jinxiang white garlic was cultivated with nutrient solution to investigate the effects of potassium in nutrient solution on fresh weight of NPK content in garlic bolt and bulb.Five different K＋ concentrations at 0,3.0,6.0,9.0 and 12.0 mmol/L were designed.The results indicated that in the range of 0-9.0 mmol/L,that bolt diameter,bolt fresh weight,bulb diameter,head shape index of garlic and fresh weight increased with increasing concentration of K＋,and reached maximum when the concentration was 9.0 mmol/L,and increased by 80.01%,258.70%,66.16%,22.56% and 258.70% compared with 0 mmol/L K＋,respectively;However,these indexes decreased when the concentration of K＋ was 12.0 mmol/L.The total potassium of garlic bolt and bulb reached maximum when potassium content was 9.0 mmol/L,and increased by 483.50% and 399.25% compared with 0 mmol/L K＋,respectively.However,compared with potassium treatments,the total nitrogen content and total phosphorus content of bolt and bulb was greatest in no-potassium treatment.As the K＋ content was 9.0 mmol/L,the total nitrogen content and total phosphorus content of bolt and bulb were the highest during potassium treatments.In conclusion,potassium could increase fresh weight of bolt and bulb,remarkably improved the potassium content of garlic when potassium content was 9.0 mmol/L in nutrient solution.

关 键 词：钾 水培 大蒜 鲜质量 营养吸收 

分 类 号：S633.4[农业科学—蔬菜学]