铁营养对蕹菜生长和品质的影响  

Effects of Iron on Growth and Quality of Ipomoea aquatica Forsk

作　　者：彭春霞[1] 吴鹏夫[1] 龙冠邑[1] 杨丽[1] 彭克勤[1] 

机构地区：[1]湖南农业大学植物激素与生长发育湖南省重点实验室,湖南长沙410128

出　　处：《湖南农业科学》2012年第5期29-31,34,共4页Hunan Agricultural Sciences

基　　金：湖南省财政厅资助项目

摘　　要：采用水培方法,研究10、20、30、40、50μmol/L 5个铁浓度水平对3个蕹菜品种的生长特性和营养品质的影响。结果表明:通过施加一定的铁营养可以提高蕹菜的株高、叶绿素含量、铁含量、蛋白质含量和Vc含量,从而提高其产量和品质。在同一铁浓度下,不同品种的蕹菜生长特性不同,其中藤蕹的生长和品质较其它两个品种都具有优势,在20～30μmol/L的低铁浓度水平下能满足其在生产上的需求,且以20μmol/L为最佳施铁浓度。The water culture method was conducted to research the impacts of 10,20,30,40 and 50 μmol/L of iron treatment on growth characteristics and nutritional quality of three water spinach（Ipomoea aquatica Forsk.） varieties.The results showed that proper application of iron can significantly improve height and contents of chlorophyll,iron,protein and Vc,thereby improved yield and quality of water spinach.With the same iron concentration,different varieties of water spinach have different growth characteristics,among which the growth and the quality of ＂Tengweng＂ were better than those of the other two varieties.With 20～30 μmol/L of low iron treatment,the ＂Tengweng＂ can be satisfied better during production,among them,the 20 μmol/L was the best iron concentration for application.

关 键 词：铁 蕹菜 生长 品质 

分 类 号：S636.906.2[农业科学—蔬菜学]