硼对大蒜光合特性、产量及品质的影响

在水培条件下，研究不同供硼水平对苍山蒜光合特性、干鲜质量和品质的影响。结果表明，大蒜叶片中光合色素含量、净光合速率（Pn）、蒸腾速率（E）和气孔导度（Gs）随硼浓度的增加先升高后降低|在硼浓度1.0 mg?L-1时达高峰，此时蒜薹和鳞茎的品质和产量指标也达到最高|与不施硼相比，蒜薹和鳞茎中可溶性糖含量分别提高71.33%和59.20%、可溶性蛋白含量分别提高47.91%和131.79%、VC含量分别提高50.02%和68.71%、游离氨基酸含量分别提高62.80%和38.83%、大蒜素含量分别提高57.69%和50.94%|干质量分别增加194.90%和156.20%，鲜质量分别增加130.89%和121.84%。

Effects of Boron Content in Nutrient Solution on Photosynthetic Characteristics,Yield and Quality of Garlic

Effects of different boron levels on photosynthetic characteristics,fresh weight,dry weight and qualities of’Cangshansuan’(Allium sativum L.)were studied by nutrient solution.The results showed that the photosynthetic pigment contents,photosynthetic parameter(Pn,E,Gs)in leaf laminas firstly increased and then decreased with the increase of boron concentration.It reached maximum while boron content was 1.0 mg·L-1.Meanwhile,the content of soluble sugar,soluble protein,VC,free amino acids and allicin in garlic bolt and bulb were 71.33% and 59.20%,47.91% and 131.79%,50.02% and 68.71%,62.80% and 38.83%,57.69% and 50.94% higher than the treatment of 0 mg·L-1 boron concentration.And on this concentration,the dry and fresh weights of bulb and bolt were 194.90% and 156.20%,130.89% and 121.84% higher than that of the treatment of 0 mg·L-1 boron concentration.