摘要
采用田间试验研究了不同氮磷水平对北美海蓬子生长和品质的影响。结果表明，氮、磷肥及其适量配合施用，北美海蓬子的总鲜质量和菜用产量都显著或极显著增加；但当施氮量超过225kg·hm^-2、施磷量超过45kg·hm^-2时，总鲜质量和菜用产量开始下降。本试验条件下获得的最优氮磷水平为氮225kg·hm^-2、P2O5 45kg·hm^-2。通过拟合氮磷施用量和产量的肥效方程，得出总鲜质量的理论最高值为10962．2kg·hm^-2，此时的施氮量为225kg·hm^-2，施磷量为50kg·hm^-2；菜用产量的理论最高值为6455．3kg·hm^-2，此时的施氮量为319kg·hm^-2，施磷量为48kg·hm^-2。北美海蓬子菜用部分的维生素C含量为2～4mg·kg^-1，可溶性糖含量为1．5～2．0mg·kg^-1。在一定范围内增施氮肥可以提高维生素C含量和可溶性糖含量，施磷对维生素C含量没有明显影响，可溶性糖含量随着磷肥施用量的增加呈先升后降的趋势。
A field experiment was conducted to study the effect of different nitrogen and phosphorus level on total fresh weight and fresh weight of edible stems of Salicornia bigelovii Torr.. The results were as follows. Total fresh weight and fresh weight of edible stems were apparently increased with suitable nitrogen and phosphorus fertilizer application and decreased when N exceeded 225 kg·hm^-2 and P2O5 exceeded 45 kg·hm^-2. The optimum level of N and P2O5 was 225 kg·hm^-2 and 45 kg·hm^-2 under the experiment. Based on the fertilizer-yield response functions, the theoretical maximum total fresh weight was 10 962.2 kg·hm^-2 with N 225 kg·hm^-2 and P2O5 50 kg·hm^-2 applied. The theoretical maximum fresh weight of edible stems was 6 455.3 kg·hm^-2 with N 319 kg·hm^-2 and P2O5 48 kg·hm^-2 applied. The content of vitamin C in edible stems was 2 to 4 mg·kg^-1 and increased with suitable application of nitrogen fertilizer. The content of soluble sugar was 1.5 to 2.0 mg·kg^-1 with the same variety as vitamin C when nitrogen fertilizer was applied. There was no significant effect of phosphorus fertilizer application on the content of vitamin C while the content of soluble sugar increased within 45 kg·hm^-2 P2O5 applied from which vitamin C content decreased.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2006年第4期59-63,共5页
Journal of Nanjing Agricultural University
基金
江苏省自然科学基金项目(BK2003201)
江苏省"十五"农业科技攻关项目(BE2013370)
关键词
北美海蓬子
氮磷水平
总鲜质量
菜用产量
品质
Salicornia bigelovii Tort.
nitrogen and phosphorus level
total fresh weight
fresh weight of edible stems
quality
作者简介
魏成金（1980-），硕士研究生。
通讯作者：徐阳春（1964-），教授，主要从事植物营养与土壤肥力研究，E-mail：ycxu@njau．edu．cn。
