施用大、中、微量元素对大豆品质及其它性状的影响

试验以3种大量元素(N、P、K)、3种中量元素(Ca、Mg、S)及6种微量元素(B、Mo、Zn、Fe、Na、Cl)及其组舍对高蛋白大豆品种东农42和高脂肪大豆品种东农163的蛋白质和脂肪含量进行了研究。结果表明，施S可增加高蛋白大豆品种蛋白质含量1．34个百分点，增加高脂肪品种的蛋白质含量1．44个百分点；施Zn可增加高蛋白大豆品种蛋白质含量1．07个百分点，B、Mo、Zn同时施用可增加高脂肪品种大豆的蛋白质含量2．19个百分点。Na、C1、Fe的施用似乎对大豆蛋白质含量均具有正向作用。以Na元素的作用最大，二个供试品种分别增加2．08和1．85个百分点；Fe分别增加1．11和1．43个百分点；Cl分别增加1．26和1．65个百分点。N、P、K对大豆脂肪含量具有显著影响，在高脂肪品种中，K单独处理在1％的水平上显著高于对照，增加脂肪含量1．57个百分点，P—K配合施用增加1．2个百分点，N—K配合施用增加1．52个百分点，N—P配合施用增加1．11个百分点。适量的施用Ca、Mo具有增加大豆中脂肪含量的趋势。肥料的施用具有降低株高，增加收获重、荚数、粒数的作用。特别是N—K配合施用对大豆的株高、收获重及产量的影响效果显著。

EFFECTS ON SOYBEAN PROTEIN & OIL CONTENT AND OTHER CHARACTERISTICS BY APPLICATION OF MAJOR,MIDDLE AND MINOR ELEMENT IN SOIL

It was studied that effects on three kinds of large amount elements (N. P. K),three kinds of middle amount elements (Ca. Mg. S) and six kinds of minor amount elements (B. Mo. Zn. Fe. Na. Cl)to the protein and oil contents of the high protein content variety Dongnong 42 and the high oil contents variety Dongnong 163. The results showed that the protein content of high protein content variety could be increased 1.34 percentage and of high oil content variety could be increased 1.44 percentage for using S. Applying Zn could make the protein content of high protein content soybean increase 1.07 percentage. The protein content of high oil content variety could be increased 2.19 percentage when the B,Mo,Zn were applied at the same treatment. N,P,K could make significant effects on oil content of soybean. Using K could make oil content increase 1.57 percentage, it was significant at level 0.01 than CK. Oil content in treatment of P-K could be increased 1.2 percentage, in treatment of N-K could be increased 1.52 percentage and in N-P could be increased 1.11%. The Ca,Mo were valued for the increase of oil content of soybean. The using of fertilizer maybe have great value for the decrease of plant height and the increase of weight of harvest,pods and seeds. Particularly,the treatment of N-K had significant effect on the plant height,weight of harvest and yields. It was seemingly that Na,Cl,Fe had positive effects on the protein content. The effect of Na was the most distinct, it made two varieties increase 2.08 and 1.85 percentage in the experiment. Cl made two varieties increase 1.26 and 1.65 percentage and Fe made two varieties increase 1.11 and 1.43 percentage in the experiment