生物发酵饼肥在沃柑幼树上的应用效果研究

为了进一步提升南宁市武鸣区沃柑的品质与效益，探究有机肥料结合化肥施用对调节沃柑树体营养变化和改善沃柑春梢生长期农艺性状的作用，在南宁市武鸣区沃柑幼树园中进行肥效对比试验。结果表明，施用8%生物发酵饼肥4 500 kg/hm²+45%硫基复合肥(15-15-15)750 kg/hm²后，沃柑叶片转绿快、叶色浓绿。施用8%生物发酵饼肥4 500 kg/hm²+45%硫基复合肥(15-15-15)750 kg/hm²对沃柑树势、春梢的前期伸长生长有一定促进作用，能增加挂果数量。生物发酵饼肥能明显提高沃柑幼树树势，调节沃柑树体营养变化。

#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBS#$NBSApplication Effect of Biological fermentation cake fertilizer on young trees of Mandarin orange

In order to further improve the quality and benefits of Nanning Wuming Mandarin orange, the effects of organic fertilizer combined with fertilizer application on regulating the changes of tree body nutrition and improving the quality of agronomic characters in the spring shoot growth period of Mandarin orange were explored. A comparative experiment on fertilizer efficiency was conducted in a 1-2 year old mandarin orange sapling garden in Wuming, Nanning. It was found that under the condition that the fertilizer application amount of biological fermented cake fertilizer was halved and the fertilizer application rate remained unchanged, the biological fermented cake fertilizer had a significant promoting effect on the growth of mandarin tree and spring shoot, the number of hanging fruit increased by 3.03%, and the longest new shoot increased by 28.8%. The results showed that bio-fermented cake fertilizer could significantly improve the tree growth and regulate the changes of body nutrition of citrus.