根区温度对菜心生长及品质的影响  

Effects of Root Zone Temperature on Growth and Quality of Flowering Chinese Cabbage

作　　者：张洁雯 韦德吹 李小刚 宋世威[1] ZHANG Jiewen;WEI Dechui;LI Xiaogang;SONG Shiwei(College of Horticulture,South China Agricultural University,Guangzhou 510642)

机构地区：[1]华南农业大学园艺学院,广州510642

出　　处：《长江蔬菜》2023年第10期49-52,共4页Journal of Changjiang Vegetables

基　　金：广东省重点领域研发计划(2020B0202010006);广东省现代农业产业技术体系岗位专家项目(2022KJ131)。

摘　　要：采用营养液栽培方法,以不加温为对照(CK),设置T_(1)(20℃)、T_(2)(25℃)、T_(3)(30℃)和T_(4)(35℃)处理,探究不同根区温度对菜心的生长发育、营养品质和硝酸盐含量的影响。试验结果表明,25℃处理菜心的株高、茎粗、叶绿素含量、地上部分干鲜质量和经济产量均明显大于其他3个处理和对照,而35℃处理显著降低。25℃处理菜心的维生素C、可溶性蛋白、可溶性糖等指标显著高于其他处理,而35℃处理的各指标明显下降。菜心的硝酸盐含量随着根区温度的升高,呈现先降低后升高的趋势,其中25℃处理最低。综上所述,在菜心的营养液栽培过程中,根区温度控制在25℃时最适宜其生长发育和品质形成;35℃的根区温度抑制菜心的正常生长。Using nutrient solution cultivation method,T_(1)(20℃),T_(2)(25℃),T_(3)(30℃),and T_(4)(35℃)treatments were set to explore the effects of different root zone temperatures on the growth and development,nutritional quality,and nitrate content of flowering Chinese cabbage with no heating as the control(CK).The results showed that the plant height,stem diameter,chlorophyll content,aboveground dry and fresh weight and economic yield of flowering Chinese cabbage treated at 25℃were significantly higher than those of the other three treatments and the control,while those treated at 35℃decreased significantly.The vitamin C,soluble protein,soluble sugar and other indexes of flowering Chinese cabbage treated at 25℃were significantly higher than those of other treatments,while the indexes treated at 35℃decreased significantly.The nitrate content of flowering Chinese cabbage showed a trend of first decreasing and then increasing with the increase of root zone temperature,and it was the lowest treated at 25℃.In summary,in the process of nutrient solution cultivation of flowering Chinese cabbage,the most suitable root zone temperature for its growth and quality formation was 25℃.When the root zone temperature was 35℃,the normal growth of flowering Chinese cabbage was inhibited.

关 键 词：菜心 根区温度 生长 品质 

分 类 号：S634.5[农业科学—蔬菜学]