黄腐酸对水培意大利生菜生长和品质的影响  

Effects of Fulvic Acid on the Growth and Quality of Italian Lettuce in Hydroponic Culture

作　　者：陈增举 吉家曾 CHEN Zeng-ju;JI Jia-zeng(Guangzhou Badou Agricultural Technology Co.,Ltd.,Guangzhou 510000,PRC)

机构地区：[1]广州市八斗农业科技有限公司

出　　处：《湖南农业科学》2019年第10期33-35,共3页Hunan Agricultural Sciences

摘　　要：通过在营养液中添加不同剂量黄腐酸,研究黄腐酸对水培意大利生菜生长和品质的影响。试验结果表明:添加0.25和5 g/L黄腐酸,生菜生物量最高;随着黄腐酸剂量增加,可溶性蛋白、可溶性糖和VC含量呈先升后降趋势,硝酸盐含量呈先降后升趋势;0.25 g/L的黄腐酸处理条件下,可溶性蛋白、可溶性糖和VC含量最高,硝酸盐含量最低。The effects of fulvic acid on the growth and quality of Italian lettuce were studied by adding different doses of fulvic acid to the nutrient solution.The results showed that the biomass of lettuce was the highest under the treatment of 0.25 and 5 g/L fulvic acid.With the increase of fulvic acid dosage,the content of soluble protein,soluble sugar and VC increased first and then decreased,while the content of nitrate decreased first and then increased.Under the condition of 0.25 g/L fulvic acid,the content of soluble protein,soluble sugar and VC was the highest,while the content of nitrate was the lowest.

关 键 词：黄腐酸 水培 意大利生菜 

分 类 号：S636.2[农业科学—蔬菜学]