菜籽饼肥发酵液对樱桃番茄生长、品质及氮代谢的影响  

Effect of Rapeseed Cake Fermentation Liquid on Growth,Quality and Nitrogen Metabolism of Cherry Tomato

作　　者：万群[1] 

机构地区：[1]成都农业科技职业学院,成都温江611130

出　　处：《西南农业学报》2016年第9期2150-2154,共5页Southwest China Journal of Agricultural Sciences

基　　金：四川省教育厅项目"阳台(盆栽)蔬菜新品种引选及配套技术的集成研究"(20130019)

摘　　要：菜籽饼发酵液作为一种新兴的有机肥在阳台农业和有机蔬菜生产中作为追肥应用越来越广泛。为了研究菜籽饼肥发酵液作为追肥对樱桃番茄生长、品质及氮代谢的影响,本试验将发酵30 d的菜籽饼发酵液稀释0、10、20、50、100倍后作为追肥浇灌盆栽樱桃番茄小美人,以追施尿素为对照,研究不同浓度的菜籽饼发酵液对番茄生长、品质及氮代谢的影响。结果表明,与施入尿素相比稀释20~50倍菜籽饼浸出能促进番茄植株生长,提高番茄果实的品质,提升番茄植株的氮素代谢水平,但对番茄产量的影响不大。Rapeseed cake fermentation liquid as a new organic fertilizer was applied widely to balcony agriculture and organic vegetable production. The effect of rapeseed cake fertilizer fermentation liquid on cherry tomato plant growth,quality and nitrogen metabolism was studied in pot experiments. Rapeseed cake fermentation liquids diluted respectively 0,10,20,50,100 times and 0. 5 % urea solution were used as top- dressing. Experimental results showed that rapeseed fermentation liquids diluted 20 times and 50 times could promote tomato plant growth,improve the quality of tomato fruit,improve the nitrogen metabolism of tomato plants,and had non-significant difference on yield,in comparison with 0. 5 % urea solution.

关 键 词：菜籽饼发酵液 番茄 生长 品质 氮代谢 

分 类 号：S641.2[农业科学—蔬菜学]