| 水培营养液中尿素的转化和蔬菜对尿素作氮源的反应 |
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| 引用本文： | 罗健.水培营养液中尿素的转化和蔬菜对尿素作氮源的反应[J].华南农业大学学报,1992,13(4):32-38. |
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| 作者姓名： | 罗健 |
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| 作者单位： | 华南农业大学作物营养与施肥研究室 |
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| 基金项目： | 广东省科委“七·五”重点项目 |
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| 摘 要： | 当尿素为营养液唯一氮源时,1.在恒温培养的去离子水配制的营养液中,没有接触过菜根的,尿素的转化不明显,接触过莱根的,尿素的转化明显;温度愈高,转化速度愈快;此时,营养液的pH值在5.0～6.3范围内变动。2.自然变温条件下,在未接触过莱根的自来水和去离子水配制的营养液中,尿素均发生明显的转化,其氮化作用和硝化作用几乎是同时进行的;至培养的第三周末,约90％的尿素发生转化,生成的NH_4—N和NO_3—N各约占尿素转化总量的50％;在尿素转化过程中,营养液pH值的变动范围均为4.2～6.9. 用尿素作氨源的营养液分别栽培生菜(L(?) (?)L.)和(?)菜(Ipo(?) (?))1.(?)菜没有不良反应,生菜则出现受损害症状。2.营养液的pH值均可降至4.0以下。3.(?)菜根系的脲酶活性明显低于生菜。
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| 关 键 词： | 水培 尿素 pH值 脲酶活性 蔬菜 |
UREA TRANSFORMATION AND RESPONSE OF VEGETABLES TO UREA-N IN NUTRIENT SOLUTIONS |
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| Luo Jian.UREA TRANSFORMATION AND RESPONSE OF VEGETABLES TO UREA-N IN NUTRIENT SOLUTIONS[J].Journal of South China Agricultural University,1992,13(4):32-38. |
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| Authors: | Luo Jian |
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| Institution: | Research Laboratory of Crop Nutrition and Fertilization |
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| Abstract: | When urea was the only source of nitrogen for hydroponic culture of vegetables,1.under controlled temperature ,no significant transformation of ruea was observed in the deionized water-made nutrient solution when no crops were grown ,but significant one was presented in the same solution after growing vegetables.The higher was the temperature,the faster was the urea transformation.The solution's pH was ranged between 5.0-6.3 during this period;2.under room temperature,the urea was significantly transformed and its ammonification and nitrification were almostly presented at the same time in the nutrient solution made by tap water or deionized water,respectively.At the end fo the 3rd week,about 90%of supplied urea-N was transformed into MM4+-N and NO3--N,each one was accounted for about one half of the transformed urea while the pH of both nutrient solutions were ranged between 4.2-6.9.when lettuce (Lactuca saliva L.) and water spanich (Ipoinoea aquatica) were respectively grown in the nutrient solution with urea as its only N constituent,1.no undesirable response of water spanich was obtained,but damaged symptom was appeared in the lettuce body;2.the pH of solution could be dropped down to below 4.0;3.the urease activity in the roots of water spanich was lower than that of lettuce. |
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| Keywords: | Hydroponic culture Urea Lettuce water spanich pH Urease activity |
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