磷、钾和不同氮源对小白菜产量和品质的影响与分析

探讨磷、钾和不同氮源(NO3--N、NH4 -N)对小白菜产量的形成对其主要品质的影响,为小白菜生产和进一步的研究提供基础数据。试验利用416-B混合最优设计和SAS分析,建立不同氮源、磷、钾与小白菜产量、Vc含量和硝酸盐的数学模型,并对数学模型进行分析。结果表明,不同氮源、磷、钾的浓度及相互之间的比例是影响小白菜产量和品质的主要原因,氮素是形成产量的重要因素;硝态含量与小白菜产量和硝酸盐的积累呈正相关关系;铵态氮则能增加小白菜产量,降低其硝酸盐积累。磷、钾能明显地改善小白菜的品质。适宜的不同氮源、磷和钾浓度及相互比例,有利于小白菜产量的提高和品质的改善。本试验推荐的理论配方,硝态氮、磷、钾和铵态氮的浓度分别是:7.94 mmo/L、1.12 mmol/L、5.51 mmol/L和2.08 mmol/L。

Analysis on the Effects of Phosphorous, Potassium, NO-3 -N and NH+4 -N on the Quality and the Yield of Pakchoi

To afford basic data for more studying on the production of pakchoi,the effects of P(phosphorous),K(potassium) and different resource of nitrogen(NO-3N,NH 4-N) on the quality and the yield of pakchoi were study.By adopting the 416-B optimum compound design and SAS analysis,the mathematics model of P,K ,NO-3-N and NH 4-N on the yield,nitrate and Vc contents of pakchoi was founded.The results suggested that NO-3-N,NH 4-N,P and K were the main factors in the yield and quality of pakchoi.The yield of pakchoi would increase with elevated nitrogen concentration.There was a positive correlation between NO-3-N and the yield of pakchoi.NH 4-N could increase the yield of pakchoi and reduce the nitrate content of pakchoi.P and K could improve the quality of pakchoi remarkably.Suitable concentration and mutual proportion of NO-3-N,NH 4-N,P and K could increase the yield of pakchoi and improve the quality of pakchoi.In this study the recommendatory formula of NO-3-N,P,K and NH 4-N for the yield and quality of pakchoi is 7.94,1.12,5.51 and 2.08 mmol/L,respectively.