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玉米是我国的重要农作物,但在生产中经常发生过量施用氮肥的情况。过量施用氮肥不仅污染环境,而且不利于玉米的生长发育,因此在减少氮肥施用的同时提高氮肥利用率的研究具有重要意义。在玉米生长过程中采用不同的氮肥施用量,研究了不同氮肥施用水平下玉米光合参数、产量和品质的变化,以寻求最佳氮肥施用量。结果表明,与100%施氮处理相比,10%减氮处理和20%减氮处理具有更高的光合能力,表明在一定范围内减少氮肥的施用可以提高玉米的光合能力,但当氮肥减少30%时,光合作用下降。氮肥减量10%和氮肥减量20%处理的农艺性状、产量和品质均高于氮肥100%施用处理,表明减少氮肥的施用对玉米生长发育没有负面影响。但氮肥用量减少30%处理后的农艺性状、产量和品质低于100%氮肥处理。综合分析表明,氮肥用量减少20%后,可减少氮肥的使用,提高产量,改善品质,可以在未来得到推广。 相似文献
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巨峰葡萄施氮技术研究 总被引:9,自引:0,他引:9
周显骥 《湖南农业大学学报(自然科学版)》1999,25(3):188-190
为探讨氮素营养和氮肥施用方法对巨峰葡萄产量的影响,进行了氮肥不同施用时期和谢花后氮肥不同施用量试验,结果表明,春施氮肥,开花时茎叶中氮素含量偏高,新梢旺长,树体内碳氮营养比例失调,落花落果严重,谢花后施用氮肥,可有效地防止落花落果,提高巨峰葡萄的产量和品质。 相似文献
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不同氮肥施用水平对黔黄油21号产量及品质性状的影响 总被引:3,自引:0,他引:3
为明确氮肥施用量与油菜产量及主要品质性状间的关系,以高油分黄籽杂交油菜品种黔黄油21号为材料,进行了不同氮肥施用水平对优质杂交油菜主要品质性状的影响试验研究,结果表明:氮肥对黔黄油21号的含油量、芥酸、硫甙、种子蛋白质等主要品质性状均产生极显著影响。在一定氮肥用量内(施尿素量在32 kg/667m2以下)适当增施氮肥可显著提高黔黄油21号的产量和产油量,不同施氮量处理间产量的差异达显著或极显著水平,在本试验的土壤肥力条件和施氮范围内,获得最高产量和产油量的尿素施用量为24 kg/667m2,且在获得高产时能够保证油和饼粕的优良品质。 相似文献
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以中等肥力水平的红壤性稻田为载体,设置5级氮肥施用量和4种氮肥施用方式研究了杂交早稻优I200的高产施氮技术,试验结果表明:优I200的产量随氮肥施用量的增加而增加,纯N施用量宜控制在195 kg/hm2左右。同一氮肥施用量条件下,优I200的产量表现为穗氮肥(幼穗分化前期施用)、粒氮肥(抽穗期施用)均衡施用比单独施用穗氮肥好,蘖肥(移栽后5~7 d施用)、穗、粒氮肥均衡施用处理的产量高于偏重施用分蘖氮肥的处理。分蘖数、有效穗数均随分蘖期氮肥施用量的增加而增加。施用氮肥对分蘖期有明显影响。 相似文献
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施用氮肥不仅能提高蔬菜的产量,还直接影响蔬菜的营养品质,这种影响的方向和程度受到蔬菜种类、氮肥施用量、品种和施用方法等因素制约.基于此,综述了施用氮肥对蔬菜感官、营养、安全、贮藏品质影响的研究进展. 相似文献
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【目的】 分析不同生育时期追施氮肥对啤酒大麦经济性状及品质影响,研究啤酒大麦氮肥最佳追施时期,为提高大麦种植区产量与品质提供一定的理论基础。【方法】 以近几年引进和自育的啤酒大麦品种为材料,采用裂区设计,研究在不同生育时期追施氮肥对不同品种经济性状、产量及品质的影响及变化规律。【结果】 随着追施氮肥时期的推迟,抽穗期、成熟期均推迟;在孕穗期、抽穗期追施氮肥,生育期天数显著增加;在2叶1心期追施氮肥最高总茎数和有效穗数表现最优,差异显著;株高、产量构成因子及产量在拔节期追施氮肥效果最佳,且差异显著;蛋白质含量与追氮时期呈正相关规律变化,随着追施氮肥时期的后移,蛋白质含量越高。【结论】 在2叶1心期追施氮肥,可显著提高啤酒大麦的经济性状;在拔节期追施氮肥,可显著提高啤酒大麦的产量,显著改善其籽粒品质。拔节期追施氮肥可实现产量与品质的协同提高。 相似文献
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As a major abiotic stress, drought causes instability and deterioration of malt barley quality. There is distinct difference among barley cultivars in the responses of the main malt quality traits to drought stress. In the previous study, we identified some Tibetan wild barley accessions with relatively less change of malt quality traits under drought. In this study, we examined the impact of drought stress during grain filling stage on grain weight and several important malt quality traits, including total protein content, β-glucan content, limit dextrinase activity, β-amylase activity, and protein fractions in four barley genotypes(two Tibetan wild accessions and two cultivars). Drought treatment reduced grain weight, β-glucan content, and increased total protein content, β-amylase activity. These changes differed among barley genotypes and treatments, and are closely associated with grain filling process and kernel weight. All the results indicated Tibetan wild barley had great potential for developing drought tolerant barley cultivars. Relatively stable kernel weight or filling process under water stress should be highlighted in malt barley breeding in order to reduce the effect of water stress on malt barley quality. 相似文献
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[目的]探讨大麦芽红提姜汁果醋酒精发酵的最佳工艺条件。[方法]以大麦芽、红提和姜汁为主要原料进行发酵生产复合果醋饮料,通过进行正交试验,分别确定酒精发酵和醋酸发酵的最佳工艺参数。[结果]大麦芽红提姜汁果醋酒精发酵的最佳工艺条件为:糖度10.0%、红提汁的添加量10.0%、酒精发酵时间4.0 d、大麦芽粉的添加量5.0%;醋酸发酵的最佳条件为:醋酸菌接种量10.0%、初始酒精度4.5%、醋酸发酵温度32℃、醋酸发酵时间5.0 d。以10%酿制好的果醋,加入1.8%蜂蜜、0.2%甜蜜素、0.3%食盐和0.2%姜汁,混合调匀后制成高品质并富有特殊保健功能的果醋饮料。[结论]该产品酸度为1.78%,酸甜味适中,清凉爽口,具有红提的特有香味,各项指标符合果醋质量标准。 相似文献
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Malting process includes steeping, germination and kilning of cereal grains in controlled conditions. The Kilning process is the most expensive stage of malting industry. In the present study, drying behavior of green malt of two different barley varieties (Sahra and Dasht) were evaluated at air temperatures ranging from 40 to 85 ℃, at constant air velocity of 6 m/s. The main objective of this research was to select the best drying equations, in order to use them for the calculation of drying time and energy consumption. For that the experimental data was fitted to five thin layer drying equations (Lewis, Henderson and Pabis, Page, Modified page and Two-term). The coefficients of the equations were compared by three statistical parameters as residual sum of squares, standard error of estimate and mean relative deviation. The effect of temperature on the coefficients of the five selected equations was evaluated by linear regression. The results show that The Page model was found to be most suitable in describing the drying characteristics of green barley malt because of that has the lowest statistical parameters. The color of green barley malt was determined after drying using a spectro-colorimeter (Hunter Lab) in terms of Hunter L, a, and b values. Color measurement indicated that the AE index increased with an increase in drying air temperature. 相似文献
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[目的]研究大麦(Hordrum vulgare L.)芽浸提液浸种对黄瓜(Cucumis sativus L.)种子萌发的影响,为其在作物良种使用上更科学、合理提供理论依据。[方法]选育大麦芽浸提液原液及10、30、60、100倍液进行黄瓜种子发芽试验。测定种子发芽率、发芽势及幼苗干鲜重、根干鲜重。[结果]从发芽率、发芽势、幼苗干鲜重和根干鲜重看,大麦芽浸提液浸泡黄瓜适宜浓度为10~100倍液,60倍效果最佳。[结论]大麦芽浸提液对种子萌发起着不同程度的调节作用,一定浓度的大麦芽浸提液活化了种子体内的酶系统,促进了种子贮藏物质的分解,加速种子萌发进程;利用大麦芽浸提液进行种子处理是一项新的农业增产措施。 相似文献
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Variation of Grain and Malt Qualities in Barley as Affected by Cultivars and Environments 总被引:1,自引:0,他引:1
Inferior and unstable quality of malt barley in China has limited its wide use in malting and brewing industries. In this research, eight two-rowed barley cultivars were planted at 7 locations with different ecological conditions in southern China, to investigate the cultivar and environmental effect on grain and malt qualities. The results showed that grain protein content differed dramatically among locations, but there were no significant differences among cultivars. For four malt qualities including diastatic power, wort viscosity,Kolbach index and malt extract, significant differences were found among cultivars and locations, except for diastatic power among cultivars. Coefficients of variance (CV) caused by location were greater than those caused by cuitivar for each quality parameter, especially for diastatic power and Kolbach index, indicating the predominant influence of environment on malt quality. The analysis showed that grain protein content was positively related to diastatic power and wort viscosity, and negatively to malt extract. Kolbach index was positively related to malt extract, and negatively to diastatic power and wort viscosity. Diastatic power showed positive and negative correlation with wort viscosity and malt extract, respectively. 相似文献
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