CuSO4、MgSO4、FeSO4对绿豆 N、P、K含量的影响

选用绿豆品种白绿9号,用浓度均为50mmol/L的CuSO₄、MgSO₄、FeSO₄溶液进行浸种、喷施、浸种+喷施处理,以蒸馏水处理为对照。探讨绿豆分枝期、开花期、成熟期Cu ²⁺、Mg ²⁺、Fe ²⁺各处理对绿豆根系、叶片、茎秆部位N、P、K含量的影响。结果表明：Cu ²⁺、Mg ²⁺在3个时期对N、P含量的降低作用较强,尤其降低P含量更强,且Cu ²⁺强于Mg ²⁺;Cu ²⁺、Mg ²⁺对K含量有增加作用。Fe ²⁺从分枝期到成熟期对N、P、K含量一直起着增加作用。

Effects of CuSO_4,MgSO_4,FeSO_4 on N,P,K Content of Mung Bean

The mung bean variety Bailü No.9 was used in this experiment. Bailü No.9 was soaked and sprayed with CuSO₄(50mmol/L), MgSO₄(50mmol/L) and FeSO₄(50mmol/L), with distilled water as control. It was explored for the effect of Cu ²⁺, Mg ²⁺, Fe ²⁺ in branching stage, flowering period and maturation period on the content of N, P, K of roots, leaves and stems in mung bean. The results showed that the effect of Cu ²⁺, Mg ²⁺ in above three periods on the content of N, P was disincentive, especially on the content of P, and the effect of Cu ²⁺ was stronger than Mg ²⁺; The effect of Cu ²⁺, Mg ²⁺ on the content of K was promotive; The effect of Fe ²⁺ in above three periods could promote the content of N, P, K.