摘要
通过营养液配制对小白菜硝酸盐的积累进行调控,为降低小白菜硝酸盐含量提供理论依据。采用416-B混合最优设计,利用SAS软件建立不同氮源(NO_3^--N,NH_4^+-N)、磷、钾与保护地小白菜硝酸盐含量关系的数学模型。结果表明,氮是影响小白菜硝酸盐含量的最主要原因,营养液中硝态氮含量与小白菜硝酸盐的积累呈正相关关系;铵态氮则可降低小白菜硝酸盐的积累。磷、钾也是影响小白菜硝酸盐积累的主要因素,在适宜的浓度条件下,有利于硝酸盐含量的降低。不同氮源、磷、钾之间的互作效应也是影响硝酸盐积累的重要因素。通过调节营养液中的不同氮源、磷、钾的数量及相互比例,可对小白菜硝酸盐的积累进行调控,降低其硝酸盐含量。
Confecting nutrient to regulate the nitrate accumulation content of pakchoi, this could provide some theoretical evidence to reduce the nitrate content of pakchoi. By adopting the 416-B optimum compound design and SAS analysis, the mathematics model of different resource of nitrogen （NO3^-N,NH4^＋-N） phosphorous （P） and potassium （K） on the nitrate content of pakchoi was to be founded in this study. Results suggested that nitrogen was the main cause of the nitrate content of pakchoi, between NO3^-N in nutrient and the nitrate content of pakchoi was positive correlative, but nitrate content would decrease with elevated NH~ -N concentrations in an appropriate concentration range. The nitrate content would decrease with elevated phosphorous and potassium at a certain concentrations. The relationship among nitrogen （NO3^--N,NH4^＋-N） phosphorous （P） and potassium （K） could also be an important factor. The nitrate content of pakchoi could be regulated and decreased by confecting nutrient.
出处
《中国农学通报》
CSCD
2007年第6期438-441,共4页
Chinese Agricultural Science Bulletin
基金
广西自然科学基金"无公害蔬菜生产中硝酸盐的调控及机理"(桂科自0144019)
