作　　者： ; ; ; ;

机构地区： 华南农业大学园艺学院

出　　处： 《内蒙古农业大学学报（自然科学版）》 2007年第3期154-157,共4页

摘　　要： 摘要:采用霍格兰氏营养液培养研究不同施氮水平对红葱生长发育及品质的影响。结果表明:在一定范围内,红葱经济产量、株高、分蘖数、叶片数都随着施氮量的提高不断增加。不同浓度的氮素处理对红葱叶片光合色素影响不大,但硝酸盐含量随着施氮量的增加而不断提高,然而都还在安全食品的范围内;维生素C(Vc)含量随着施氮量的增加呈升高的趋势,并随生长期的延长有所提高,但生长后期氮素浓度过高不利于Vc含量提高。不同浓度的氮素处理对红葱辣香味影响不明显,因此在10mmol/l^15mmol/l范围内是比较适合红葱生长的。 Effects of different nitrogen level on growth and qualities of bunching onion （ Allium fistulosum L. var, caespeitosum Makino） were studied by hydroponics with 5 N treatments [ N1 （0mmol/1） , N2（5mmol/1） , N3（10mmol/1） , N4（15mmol/1） and N5 （20mmol/l） ]. The results showed that the yield,plant height, tiller and leaf number of bunching onion increased with nitrogen increased. There was no significant effect of difference N level on concentrations of chlorophyll and carotenoid in bunching onion leaves. Nitrate concentration in bunching onion increased with nitrogen level increased. Vitamin C （Ve） concentrations increased during bunching onion growth, and increased with nitrogen increased, however the increases of Vc concentration were inhibited by higher N level at later growth stage. There was no significant influence of N level on piquancy （ pyruvic acid concentration ） in bunching onion. Thus 10mmol/l - 15mmol/l nitrogen was suitable for bunching oniong growth in hydroponics.

关 键 词： 氮素 红葱 生长发育 品质

领　　域： [农业科学] [农业科学]