不同元素组合肥对‘温185’核桃品种品质的影响  

Effect of Different Element Fertilizer Combinations on the Quality of‘wen185’Walnut

作　　者：宁万军[1] 张强[1] 黄闽敏[1] 刘旭丽[2] Ning Wanjun;Zhang Qiang;Huang Minmin;Liu Xuli(Research Institute of Economic Forestry,Xinjiang Academy of Forestry Science,Urumqi 830000,P.R.China;Xinjiang Vocational and Technical College of Construction)

机构地区：[1]新疆林业科学院经济林研究所,乌鲁木齐830000 [2]新疆建设职业技术学院

出　　处：《东北林业大学学报》2020年第5期12-15,20,共5页Journal of Northeast Forestry University

基　　金：新疆维吾尔自治区公益性科研院所基本科研业务费专项资金项目(KY2018051)。

摘　　要：通过对‘温185’核桃品种进行不同元素组合肥处理,比较单果的外形指标,矿质营养元素、脂肪、维生素E及脂肪酸质量分数对‘温185’核桃品质的影响。结果表明:‘温185’核桃品种在Zn-Ca、Zn-Mg、Ca-Mg处理下仁质量提高了8.08%~12.57%;K-Zn、K-Ca、K-Mg、Zn-Ca、Zn-Mg、Ca-Mg处理下单果质量、果壳厚度均显著高于CK,而出仁率、露仁率均显著低于CK,其中单果质量提高了6.48%~18.44%,果壳厚度提高了15.76%~42.28%,出仁率降低了3.79%~9.76%,露仁率由对照时的38.99%降低到0~8.82%。Zn-Ca、Zn-Mg处理下K质量分数分别提高了13.32%、11.96%,K-Zn处理下Zn质量分数提高了105.31%,K-Zn、K-Ca、Ca-Mg、Zn-Ca处理下Ca质量分数均显著高于CK,Zn-Ca处理下Mg质量分数提高了21.43%,Ca-Mg、K-Ca处理下Fe质量分数分别提高了58.17%、57.51%。K-Ca、Zn-Ca、Zn-Mg处理下脂肪酸质量分数与CK无显著差异,Zn-Mg、Zn-Ca、K-Zn、K-Mg处理下维生素E质量分数均显著高于CK。综合比较,Zn-Ca处理下‘温185’核桃的果实品质表现较优。The‘wen185’walnut was sprayed different element fertilizer combination,and compared the‘wen185’walnuts quality by shaping index of single fruit,mineral nutritional elements,fat,vitamin E,and fatty acid content.The kernel quality of‘wen185’improved by 8.08%-12.57%under the treatment of Zn-Ca,Zn-Mg and Ca-Mg,single fruit weight and shell thickness were significantly higher than CK under the treatments of K-Zn,K-Ca,K-Mg,Zn-Ca,Zn-Mg,and Ca-Mg,but the kernel percent and exposed kernel rate were significantly lower than CK,among them the single fruit weight improved by 6.48%-18.44%,shell thickness increased by 15.76%-42.28%,the kernel percent decreased by 3.79%-9.76%,the exposed kernels rate was 38.99%(CK)reduced to 0-8.82%.The contents of K,respectively,were increased by 13.32%and 11.96%under Zn-Ca and Zn-Mg,the content of Zn was increased by 105.31%under K-Zn,the content of Ca was significantly higher than CK under K-Zn,K-Ca,Ca-Mg and Zn-Ca,the content of Mg was increased by 21.43%under Zn-Ca,and the content of Fe,respectively,increase by 58.17%and 57.51%under Ca-Mg and K-Ca.There was no significant difference between fat content and CK under the treatment of K-Ca,Zn-Ca and Zn-Mg.The content of vitamin E was significantly higher than CK under Zn-Mg,Zn-Ca,K-Zn and K-Mg.The fruit quality was the best under Zn-Ca by comparison.

关 键 词：核桃 '温185’ 元素组合肥 矿质营养元素 品质 

分 类 号：S664.1[农业科学—果树学] S753.532[农业科学—园艺学]