共查询到20条相似文献，搜索用时 749 毫秒
1.
基于GIS的贵州西部春薯种植气候适宜性精细化区划 总被引：6，自引：0，他引：6
以贵州西部地区15个气象观测站1978-2010年的气候资料为基础,采用地理信息系统(GIS)技术,对春薯进行气候适宜性区划,为贵州春薯生产安全布局、品种调整提供科学依据。通过分析马铃薯平均气象产量与同期气候因子的关系,得出春薯的气候适宜性区划指标有8个:海拔高度、生育期平均气温、>10℃活动积温、降水量、日照时数以及7月平均气温、7-8月昼夜平均温差、5-7月降水量,每个指标分3级,对应最适宜、适宜和次适宜。通过对各站点的气候资料及其对应的经度、纬度、海拔高度、坡度和坡向等基础信息数据,应用多元线性回归方法,建立区划指标的空间分析模式。依托GIS技术空间分析功能,运用模式进行网格距为100m×100m以及精确到贵州西部地区乡(镇)的精细化气候区划,得到春薯最适宜区占贵州西部面积的52%,适宜区占45%,次适宜区占3%。 相似文献
2.
Starches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain‐length distributions of amylopectins were determined by using high‐performance anion exchange chromatography equipped with an amyloglucosidase reactor and a pulsed amperometric detector (HPAEC‐ENZ‐PAD). Results showed that the average chain length of the eight samples varied at DP 25.6–26.9. Starch samples of lines 02, 60, 63, 95, and 114 consisted of amylopectins with more long chains (DP ≥ 37) and longer average chain length (DP 26.2–26.9) than that of other samples. These starch samples of longer branch chain length displayed higher gelatinization temperatures (55.3–56.5°C) than that of other samples (54.4–54.9°C) and higher peak viscosity (110–131 RVU) and lower pasting temperature (86.3–87.6°C) than others (83–100 RVU and 88.2–88.9°C, respectively). The Mw of amylopectins, determined by using high‐performance size exclusion chromatography equipped with multiangle laser‐light scattering and refractive index detectors (HPSEC‐MALLS‐RI), were similar for all samples (6.17 × 108 to 6.97 × 108). There were no significant differences in amylose and phosphorus contents between samples. These results indicated that physical properties of wheat starch were affected by the branch‐chain length of amylopectin. 相似文献
3.
4.
Starches from normal, waxy, and sugary‐2 (su2) corn kernels were isolated, and their structures and properties determined. The total lipid contents of normal, waxy, and su2 corn starches were 0.84, 0.00, and 1.61%, respectively. Scanning electron micrographs showed that normal and waxy corn starch granules were spherical or angular in shape with smooth surfaces. The su2 starch granules consisted of lobes that resembled starch mutants deficient in soluble starch synthases. Normal and waxy corn starches displayed A‐type X‐ray patterns. The su2 starch showed a weak A‐type pattern. The chain‐length distributions of normal, waxy, and su2 debranched amylopectins showed the first peak chain length at DP (degree of polymerization) 13, 14, and 13, respectively; second peak chain length at DP 45, 49, and 49, respectively; and highest detectable DP of 80, 72, and 76, respectively. The su2 amylopectin showed a higher percentage of chains with DP 6–12 (22.2%) than normal (15.0%) and waxy (14.6%) amylopectins. The absolute amylose content of normal, waxy, and su2 starches was 18.8, 0.0, and 27.3%, respectively. Gel‐permeation profiles of su2 corn starch displayed a considerable amount of intermediate components. The su2 corn starch displayed lower gelatinization temperature, enthalpy change, and viscosity; a significantly higher enthalpy change for melting of amylose‐lipid complex; and lower melting temperature and enthalpy change for retrograded starch than did normal and waxy corn starches. The initial rate of hydrolysis (3 hr) of the corn starches followed the order su2 > waxy > normal corn. Waxy and su2 starches were hydrolyzed to the same extent, which was higher than normal starch after a 72‐hr hydrolysis period. 相似文献
5.
Influence of botanical source and gelatinization procedure (autoclaving or boiling) on resistant starch (RS) formation was investigated in starches from wheat, corn, rice, and potato. RS yields did not vary within the same sample but differed among samples with different starch botanical sources. Differences also existed in RS contents in native and retrograded starches. Slight or minor variations in RS values were found after both gelatinization procedures, although no clear pattern was found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high-performance anion exchange chromatography with pulsed amperometric detector (average DP 50–60), with no differences between autoclaved and boiled samples. 相似文献
6.
Starches were isolated from the endosperm of 12 wheat samples with a wide swelling power range in the wholemeal. Starch amylose content (24.8–34.2%) correlated negatively with the swelling power of isolated starch (18.3–26.9), but starch lipid content showed no such correlation. Higher proportions of long chains (DP ≥ 35) in amylopectins contributed to increased starch swelling. Native starch gelatinization temperatures and enthalpy measured by differential scanning calorimetry correlated positively with swelling power, which also correlated significantly with the regelatinization enthalpy of retrograded starches stored at 5°C for two and four weeks. 相似文献
7.
Asare EK Jaiswal S Maley J Båga M Sammynaiken R Rossnagel BG Chibbar RN 《Journal of agricultural and food chemistry》2011,59(9):4743-4754
The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total starch concentration positively influenced thousand grain weight (TGW) (r(2) = 0.70, p < 0.05). Increase in grain protein concentration was not only related to total starch concentration (r(2) = -0.80, p < 0.01) but also affected enzymatic hydrolysis of pure starch (r(2) = -0.67, p < 0.01). However, an increase in amylopectin unit chain length between DP 12-18 (F-II) was detrimental to starch concentration (r(2) = 0.46, p < 0.01). Amylose concentration influenced granule size distribution with increased amylose genotypes showing highly reduced volume percentage of very small C-granules (<5 μm diameter) and significantly increased (r(2) = 0.83, p < 0.01) medium sized B granules (5-15 μm diameter). Amylose affected smaller (F-I) and larger (F-III) amylopectin chains in opposite ways. Increased amylose concentration positively influenced the F-III (DP 19-36) fraction of longer DP amylopectin chains (DP 19-36) which was associated with resistant starch (RS) in meal and pure starch samples. The rate of starch hydrolysis was high in pure starch samples as compared to meal samples. Enzymatic hydrolysis rate both in meal and pure starch samples followed the order waxy > normal > increased amylose. Rapidly digestible starch (RDS) increased with a decrease in amylose concentration. Atomic force microscopy (AFM) analysis revealed a higher polydispersity index of amylose in CDC McGwire and increased amylose genotypes which could contribute to their reduced enzymatic hydrolysis, compared to waxy starch genotypes. Increased β-glucan and dietary fiber concentration also reduced the enzymatic hydrolysis of meal samples. An average linkage cluster analysis dendrogram revealed that variation in amylose concentration significantly (p < 0.01) influenced resistant starch concentration in meal and pure starch samples. RS is also associated with B-type granules (5-15 μm) and the amylopectin F-III (19-36 DP) fraction. In conclusion, the results suggest that barley genotype SH99250 with less decrease in grain weight in comparison to that of other increased amylose genotypes (SH99073 and SH94893) could be a promising genotype to develop cultivars with increased amylose grain starch without compromising grain weight and yield. 相似文献
8.
The relationship between the slow digestion property of cooked maize starch and its molecular fine structure was investigated. Results of the in vitro Englyst assay showed a range of rapidly digestible starch (RDS) (70.1-98.9%), slowly digestible starch (SDS) (0.2-20.3%), and resistant starch (RS) (0.0-13.7%) among the tested maize mutant flour samples. Further analysis showed that amylose content was significantly correlated ( R = 0.763, P < 0.001) with RS amount but not with that of SDS, indicating that amylopectin is the starch molecule associated with SDS. Total starch debranching analysis revealed a parabolic relationship between SDS content and the weight ratio of amylopectin short chains (DP < 13, named SF) to long chains (DP >/= 13, named LF), which means amylopectin with a higher amount of either short chains or long chains can produce relatively high amounts of SDS. Furthermore, debranching analysis of the SDS materials from samples with the highest and lowest weight ratios of SF/LF (both had a high amount SDS) showed significantly different profiles, indicating there is not a uniform molecular structure for SDS. Thus, genetic mutants of maize samples have a good potential to provide raw starch materials of high nutritional quality. An additional finding showed that a simple and comparably high-throughput technique of Rapid Visco-Analyzer (RVA) can be used to screen genetic mutants on the basis of their RVA profiles. 相似文献
9.
Rocha TS Cunha VA Jane JL Franco CM 《Journal of agricultural and food chemistry》2011,59(8):4208-4216
Structural characteristics of native and annealed Peruvian carrot (Arracacia xanthorrhiza) starches were determined and compared to those of cassava and potato starches. Peruvian carrot starch presented round and irregular shaped granules, low amylose content and B-type X-ray pattern. Amylopectin of this starch contained a large proportion of long (DP > 37) and short (DP 6-12) branched chains. These last ones may contribute to its low gelatinization temperature. After annealing, the gelatinization temperatures of all starches increased, but the ΔH and the crystallinity increased only in Peruvian carrot and potato starches. The annealing process promoted a higher exposure of Peruvian carrot amylose molecules, which were more quickly attacked by enzymes, whereas amylopectin molecules became more resistant to hydrolysis. Peruvian carrot starch had structural characteristics that differed from those of cassava and potato starches. Annealing affected the semicrystalline structure of this starch, enhancing its crystallinity, mainly due to a better interaction between amylopectin chains. 相似文献
10.
云南烤烟5项化学成分含量与其环境生态要素的关系 总被引：25，自引：5，他引：25
基于云南565个植烟点的土壤、烟叶取样测试分析数据和由实测气象站网推算的气象数据，应用分类分级方差对比、相关分析和等级化平滑过滤干扰的要素响应分析三种方法，研究揭示了品种、土壤、气象三因素综合影响下各主要要素对烤烟化学成分含量影响的相对大小；基本明确了云南烟叶中总糖、还原糖、烟碱、总氮和蛋白质含量与土壤基本要素、各时段基本气象要素的关系。光、温、水气象条件是影响云南烤烟5项化学成分的主要生态要素；在光、温、水总量基本满足烤烟经济种植需求的前提下，云南烟区光、温、水三要素在大田期间的时段分布和匹配比其大田期总量对烟叶5项成分含量的影响大。云南烤烟大田前期（4—5月）少雨多光照、湿度小、气温较高和日较差大的天气气候，既提高烟叶含糖量又降低烟碱、总氮和蛋白质含量；其大田中后期（尤其7—8月）多雨寡照、湿度大、气温偏低和日较差小的气象条件，有相反的影响效应。大田期各月气温与烟叶含糖量呈负相关，对烟碱含量影响不显著；7—8月气温高可提高烟叶总氮和蛋白质含量。土壤因素对烟叶5项成分的影响总体上小于气象因素；烤烟4个优良品种间的烟叶5项成分含量差异不显著。 相似文献
11.
Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting 总被引：3，自引：0，他引：3
The effect of amylose-lipid (AM-L) complexes consisting of amylose populations with different peak degrees of polymerization (DP) and complexed with glyceryl monostearate (GMS) or docosanoic acid (C22) on the pasting properties of wheat and rice starches was evaluated with a rapid visco analyzer (RVA). AM-L complexes were formed by both (i) addition of lipids to amylose fractions with peak DP 20, 60, 400, or 950 at 60 degrees C or (ii) potato phosphorylase-catalyzed amylose synthesis in the presence of lipids. All AM-L complexes affected pasting properties in line with their dissociation characteristics. AM-L complexes therefore have potential as "controlled lipid release agents" with effects markedly different from those observable with emulsifier addition in starch pasting. More in particular, short chain AM-L complexes resulted in a starch pasting behavior comparable to that of cross-linked starch, as evidenced by reduced granule swelling, good viscosity stability in conditions of high temperature and shear, and a stable cold paste viscosity. 相似文献
12.
Starch granule composition and amylopectin structure affect starch digestibility, an important factor influencing wheat grain utilization for human food consumption. Six bread wheat cultivars with four belonging to the Canada Western Red Spring (CWRS) and two Canada Prairie Spring Red (CPSR) market classes were analyzed for the relationship between their grain constituents and in vitro enzymatic hydrolysis of starch. CPSR cultivars had higher starch and amylose concentrations compared with CWRS cultivars, which had a higher protein concentration. Starch granule size distribution did not differ among the genotypes, except AC Foremost, which had significantly (P < 0.05) higher volume percent of B‐type starch granules (≈15%) and lower volume percent of A‐type starch granules (≈9%) compared with other cultivars. Fluorophore‐assisted capillary electrophoresis revealed a lower content of R‐IV (DP 15–18, ≈6%) and a higher content of R‐VII (DP 37–45, ≈7%) chains in the CPSR cultivars compared with the CWRS cultivars. Starch in vitro enzymatic hydrolysis showed that compared with CWRS cultivars, the two CPSR cultivars had reduced amounts of readily digestible starch and higher amounts of slowly digestible starch and resistant starch. Consequently, the two CPSR cultivars also showed lower hydrolysis indexes in grain meal as well as extracted starch. CPSR cultivars, with higher starch and amylose concentrations, as well as a higher content of long chains of amylopectin, showed a reduced starch in vitro enzymatic hydrolysis rate. 相似文献
13.
James A. Patindol Terry J. Siebenmorgen Ya‐Jane Wang Sarah B. Lanning Paul A. Counce 《Cereal Chemistry》2014,91(4):350-357
The structural features of starch were examined to better understand the causes of variability in rice quality resulting from nighttime air temperature (NTAT) incidence during kernel development. Starch samples were isolated from head rice of four cultivars (Bengal, Cypress, LaGrue, and XL723) field‐grown in four Arkansas locations (Keiser, Pine Tree, Rohwer, and Stuttgart) in 2009 and 2010. Average NTATs recorded during the grain‐filling stages of rice reproductive growth in the four locations were 3.0–8.4°C greater in 2010 than 2009. Elevated NTATs altered the deposition of starch in the rice endosperm. Means pooled across cultivars and locations showed that amylose content was 3.1% (percentage points) less for the 2010 sample set. The elevated NTATs in 2010 resulted in a decrease in the percentage of amylopectin short chains (DP ≤ 18) and a corresponding increase in the percentage of long chains (DP ≥ 19) by an average of 1.3% (percentage points). The greater NTATs in 2010 also produced greater starch paste peak, final, and breakdown viscosities, whereas setback and total setback viscosities decreased. Changes in paste viscosity were highly correlated with the changes in the proportion of amylose and amylopectin. Onset gelatinization temperature was greater by 3.5°C, gelatinization enthalpy by 1.3 J/g, and relative crystallinity by 1.5% (percentage points) for the 2010 sample set. Changes in gelatinization parameters and granule relative crystallinity were highly correlated with the changes in amylopectin chain‐length distribution. Year × cultivar × location interaction effects were statistically insignificant, indicating that the four cultivars evaluated all showed some degree of susceptibility to the effects of temperature incidence during kernel development, regardless of the growing location. 相似文献
14.
The mechanism underlying the previously reported parabolic relationship between amylopectin fine structure, represented by the weight ratio of linear short chains [degree of polymerization (DP < 13) to long chains (DP >/= 13], and slowly digestible starch (SDS) content was investigated from the viewpoint of starch retrogradation and substrate susceptibility to enzyme hydrolysis. A maize mutant sample, termed "highest long-chain starch" (HLCS) representing group I samples with a higher proportion of long chains, showed a bell-shaped SDS pattern with retrogradation time, whereas insignificant changes in SDS were found for the sample termed "highest short-chain starch" (HSCS) representing group II samples with a higher proportion of short chains. This corresponded to results from X-ray powder diffraction and differential scanning calorimetry that showed a rapid increase of crystallinity and enthalpy for HLCS during retrogradation, but negligible changes for sample HSCS. Therefore, retrogradation was associated with SDS content for group I samples, but not for group II samples. Analysis of amylopectin fine structure, SDS content, retrogradation enthalpy, SDS material debranching profile, and hydrolysis pattern demonstrated, for group I samples, that linear branched chains of DP 9-30 of amylopectin may act as anchor points to slow the digestion of branced-chain fractions of DP > 30, which constitute the major slowly digestible portion, whereas for group II samples, it is the inherent molecular structure of amylopectin with a higher amount of branches and shorter chains that is not favorable for rapid enzyme digestion. The concept of a slowly digestible starch state (SDS state) that could be a chemical or physical entity is proposed to better describe the mechanistic underpinning of the slow digestion property of starches. 相似文献
15.
The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution. 相似文献
16.
The effect of storage temperatures (‐10, +1, and +10°C) on the structural organization of mung bean starch gels and noodles was studied by acid hydrolysis, X‐ray diffractometry, and gel‐permeation chromatography. The gels showed higher susceptibility to acid compared with the noodles as shown by the rate constants of the first stage of hydrolysis (k = 5.37–12.17 × 10‐2/day and k = 4.19–4.61 × 10‐2/day for gels and noodles, respectively). Acid hydrolysis showed no difference in the amount of resistant residues of both gels (42–46%) and noodles (44–45%), except for gels (38%) stored at ‐10°C. The acid‐resistant residues of both the gels and noodles had a B‐type X‐ray diffraction pattern (major reflections at 2θ = 19, 24, and 25°). The acid‐resistant residues of the unstored sample and those stored at ‐10°C for both gels and noodles contained chains with DP 46–54 and after debranching yielded two peaks with DP 29–39 and DP 15–19. The acid‐resistant residues of gels and noodles stored at +1 and +10°C contained chains with DP 35–37 and after debranching showed two chain populations with DP 31–33 and DP 14–19. These results indicate the greater participation of amylopectin in the retrogradation process occurring during storage at +1 and +10°C. 相似文献
17.
Glucose, maltose, maltotriose, maltotetraose, α- and γ-cyclodextrins, and maltodextrins from potato starch (average degree of polymerization [DP] of 17) and maize starch (average DP of 20) were added to wheat flour-water doughs at levels of 1.0 and 3.0% (based on dry flour weight). Additions of 3.0% (w/w) α- and γ-cyclodextrins increased the 500 farinograph unit (FU) consistency by 174 and 193 FU, respectively, while the same levels of potato and maize starch dextrins increased the consistency by 32 and 21 FU, respectively. Expressed in an alternative way, the water absorption corresponding to 500 FU consistency was increased by 4.2 and 4.6% after addition of 3.0% (w/w) α- and γ-cyclodextrins, respectively. Differential scanning calorimetry was used to evaluate the direct effects of addition of low molecular weight carbohydrates on amylopectin recrystallization in baked flour-water doughs. A significant reduction in amylopectin recrystallization was found after the addition of 3.0% (w/w) γ-cyclodextrin after seven days of storage of the baked wheat flour-water dough. 相似文献
18.
Väänänen T Ikonen T Rokka VM Kuronen P Serimaa R Ollilainen V 《Journal of agricultural and food chemistry》2005,53(13):5313-5325
Interspecific somatic hybrids produced by protoplast fusion between two wild Solanum species (S. acaule, acl; S. brevidens, brd) and cultivated potato Solanum tuberosum (tbr) were analyzed in terms of the starch nanometer-range structure and glycoalkaloid (GA) contents. The crystallinity of starch granules, the average size of starch crystallites, and the lamellar distances were obtained from tuber samples using wide-angle and small-angle X-ray scattering methods. These measurements showed that incorporation of wild genomes from either nontuberous (brd) or tuberous (acl) Solanum species caused no significant modifications of the nanostructure of potato starch. In contrast, the GA profiles of the hybrids, which were analyzed by LC-ESI-MS in both tuber and foliage samples, differed considerably from those of cultivated potato. Regardless of the low total tuber GA concentrations (approximately 9 mg/100 g of fresh weight), the somatic hybrids contained GAs not detected in the parental species. A high proportion of spirotype GAs consisting of 5,6-dihydrogenated aglycons, for example, alpha-tomatine and tomatidine bound with solatriose, and chacotriose were found in the hybrids. In conclusion, the foliage of interspecific hybrids contained a higher variation in the structures of GAs than did the tubers. 相似文献
19.
Charles AL Chang YH Ko WC Sriroth K Huang TC 《Journal of agricultural and food chemistry》2005,53(7):2717-2725
Five cassava genotypes were investigated to identify the fine amylopectin structures and granule chemical compositions, which differentiated the starches into high (T(o) = 63.7 degrees C on average) and low (57.3 degrees C on average) gelatinization temperatures. The amylose contents (15.9-22.4%) and granular dimensions (12.9-17.2 microm) significantly differed among the starches. Diverse amylopectin structural elements resulted in significant swelling power, viscoelastic properties, and gel firmness. Debranched starches revealed a trimodal amylopectin distribution of three fractions: FIII (DP 12), FII (DP 24.31), and FI (DP 63) and FIII (DP 12), FII (DP 24.69), and FI (DP 67) for the low and high gelatinization starch groups, respectively. The higher proportion of FI long chain entanglement with amylose chain lengths to form longer helical structures was confirmed in the high gelatinization starch group, which developed "true" gels with better shear resistance, frequency independence, and higher gel firmness. Significant amounts of resistant starch fractions revealed the potential for application of these genotype starches in diverse foods. 相似文献
20.
宁夏马铃薯氮、 磷、 钾养分的吸收累积特征 总被引：11，自引：4，他引：7
【目的】马铃薯氮、 磷、 钾养分吸收累积特点国内外已有不少报道,但在宁夏地区的生产条件下尚缺乏系统研究,马铃薯配方施肥技术推广中也缺少施肥参数,难以确定合理的施肥量。因此,针对宁夏地区马铃薯种植基地的土壤条件,系统分析马铃薯干物质累积和氮、 磷、 钾养分含量,探明其对氮、 磷、 钾养分吸收累积特点,以期为马铃薯的精准施肥提供科学依据。【方法】采用田间试验和室内测定相结合的方法。于2012年分别在宁夏西吉县、 原州区、 红寺堡和同心县马铃薯种植基地进行肥料田间试验,按照当地推荐的施肥量统一施肥量和施肥方法(农家肥、 70%氮肥、 全部磷、 钾肥基施,30%氮肥在现蕾期追施),在马铃薯不同生育期采集植株样品,测定不同器官干重和氮、 磷、 钾含量,分析不同生育期马铃薯干物质累积量、 氮、 磷、 钾含量及其吸收累积量的变化特点。【结果】1)从不同种植基地来看,红寺堡区马铃薯干物质累积量最高,其次是原州区和西吉县,同心县最低;马铃薯干物质累积量随生育期的推进而增加,符合Logistic曲线,幼苗期、 块茎形成期、 块茎膨大期和淀粉累积期的干物质累积量分别占总累积量的5%、 20%、 40%和35%。2)马铃薯植株氮含量随生育期而降低,其变异系数较大; 磷、 钾含量随生育期呈先增后减的变化态势,但变异系数较小; 氮、 磷含量叶片高于其他器官,钾含量茎秆中较高。3)马铃薯氮、 磷、 钾吸收累积量在红寺堡区最高,原州区和西吉县居中,同心县最低;苗期氮、 磷、 钾的吸收量分别占全生育期总吸收量的11%、 6%、 8%,块茎形成期占28%、 23%、 31%,块茎膨大期占36%、 39%、 41%,淀粉积累期占25%、 31%、 20%;成熟期块茎中氮和磷的累积量分别占各自总累积量的60%以上,钾的累积量占50%。【结论】供试土壤条件下,马铃薯干物质累积量及养分吸收量因种植基地、 生育期和器官不同而异。从不同种植基地来看,红寺堡区马铃薯的干物质及氮、 磷、 钾累积量较高,原州区和西吉县居中,同心县最低;干物质及氮、 磷、 钾累积量随生育期的变化符合Logistic曲线,具有明显的阶段性特点,块茎膨大期累积最多,块茎形成期和淀粉积累期次之;马铃薯根、 茎和叶中吸收累积的氮、 磷、 钾占同期总累积量的比例随生育期而降低,但块茎则相反,氮、 磷、 钾吸收累积量随生育期而增加,成熟期块茎中吸收累积的养分量占全株的一半以上。 相似文献