硫酸镁对水稻光合特性和品质的影响  

Effects of Magnesium Sulfate on Photosynthetic Characteristics and Quality of Rice

作　　者：马艳[1] 郑桂萍[1] 赵洋[1] 蔡永盛[1] 李丹丹[1] 郑悦[1] 潘世驹 胡法龙[1] 李晓蕾[1] 

机构地区：[1]黑龙江八一农垦大学农学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2014年第6期1-6,共6页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省科技攻关重点项目(GA10B102);黑龙江省科技攻关项目(GA09B102-4-*);农垦总局重点科技示范推广项目(HNK10TG-01);农垦总局科技攻关项目(HNK10A-02-02;HNK10A-01-01-02)

摘　　要：为明确施用硫酸镁对水稻光合特性及品质的影响,以垦鉴稻5号和东农428为试验材料,采取完全随机区组设计进行试验研究。结果表明:两品种不同时期各处理的净光合速率均极显著或显著高于CK,且光合速率与食味值均呈正相关。100%中期施硫酸镁能显著提高东农428的加工和外观品质,2%浓度中期叶喷硫酸镁能显著提高食味值。垦鉴稻5号各处理的食味值均显著高于CK。因此,生产上可通过施用硫酸镁提高水稻光合速率,可采用100%中期施用硫酸镁100.05 kg·hm-2提高东农428的加工和外观品质以及垦鉴稻5号的食味品质。In order to clear the effects of magnesium sulfate on photosynthetic characteristics and quality, Kenjiandao 5 and Dongnong 428 were used as the test materials, and the experiment was carried out with the randomized complete block. The results showed that the photosynthetic rate of the treatments in the two periods were significantly higher than that of CK, and the photosynthetic rate was positively correlated with the taste value. The 100% mid-term treatment could significantly improve the milling and appearance quality of Dongnong 428, and the 2% concentration treatment significantly improved the taste value. The taste value of Kenjiandao 5 were significantly higher than that of CK. Therefore, the photosynthetic rate could he improved with magnesium sulfate in field. The 100% mid-term treatment with magnesium sulfate 100.05 kg·hm^-2 could he adopted to improve the milling and appearance quality of Dongnong 428 and the taste quality of Kenjiandao 5.

关 键 词：水稻 硫酸镁 光合特性 品质 

分 类 号：S511[农业科学—作物学]