摘要
以高、低两类淀粉型品种为试验材料,研究在秋季栽植条件下不同氮营养水平对块茎淀粉积累特性的影响,为秋马铃薯的优质栽培提供依据。结果表明:1块茎发育中各施氮量下块茎总淀粉、支链淀粉和直链淀粉的含量呈"S"曲线变化,符合Logistic方程Y=K/(1+ae-b T),但不同施氮量对各淀粉积累强度,达到最大积累强度出现的时间存在差异,品种之间的影响也不完全一致。2高淀粉品种XS-1,直链淀粉的最大积累强度在中等施肥水平较低,低、高施肥水平较高,支链淀粉、总淀粉随着施氮量的增加呈先升后降的变化趋势,低淀粉品种XS-2,随着施氮量的增加,直链淀粉的最大积累强度呈下降,支链淀粉呈不断上升趋势,总淀粉呈先上升后又下降的变化趋势,达到最大积累强度的时间直链淀粉、总淀粉呈先升高后下降,支链淀粉一直下降的的变化趋势。
Taking two varieties with high and low starch content respectively,as tested materials,experiments were conducted to study the effects of nitrogen fertilizer at different levels on tuber starch accumulation characteristics under autumn planting condition,and thus to provide technical support in optimized planting techniques of autumn potato. The results showed that（ i） during tuber development the changes in concentrations of total starch,amylopectin and amylose were‘S＇shaped curve under different nitrogen fertilizer treatments,with the Logistic equation Y = K /（ 1 ＋ ae^-bT）,but both starch accumulation intensity and the time reaching to maximum accumulation intensity were not exactly the same in different nitrogen fertilizer levels as well as varieties difference.（ ii） High starch concentration variety‘Qingshu 2＇,the largest accumulation of strength of amylase was the lower in the middle fertilization and higher in low and high fertilization treatments.The contents of amylopectin,total starch were first increasing and then dropping with theamount of nitrogen increasing. To low starch concentration variety‘Chuanyu117＇,with nitrogen fertilizer content increasing,the largest accumulation of strength was reducing in amylose,but was rising in amylopectin and was first rising and then falling in total starch. The time reaching to maximum accumulation strength in amylose and total starch was first increased and then decreased and amylopectin has been declining.
出处
《西南农业学报》
CSCD
北大核心
2014年第6期2455-2459,共5页
Southwest China Journal of Agricultural Sciences
基金
四川省科技厅"十二五"育种攻关项目
四川教育厅"十二五"育种专项
四川省农业厅新增百亿斤粮食项目
关键词
氮营养
秋马铃薯
淀粉积累
Nitrogen fertilizer
Autumn potato
Starch accumulation
