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根土空间对花生营养器官氮、磷、钾吸收积累变化的影响
引用本文:李素美,张娜,郭庆,张晓军,赵长星,王铭伦,王月福.根土空间对花生营养器官氮、磷、钾吸收积累变化的影响[J].华北农学报,2016(2):170-175.
作者姓名:李素美  张娜  郭庆  张晓军  赵长星  王铭伦  王月福
作者单位:青岛农业大学,山东省旱作农业技术重点实验室,山东 青岛 266109
基金项目:国家自然科学基金项目(31271657);国家花生产业技术体系项目(Nycytx-19);山东省花生现代产业技术体系项目(SDAIT-05-022-05);山东省农业良种工程项目;山东省高校旱作节水优秀创新团队项目
摘    要:为探讨花生高产适宜根系的大小,确定作物根系生长的合理空间范围,为花生高产新品种选育和栽培提供理论依据。以高产花生品种青花7号为试材,设长×宽×深分别为40 cm×20 cm×20 cm、40 cm×20 cm×40 cm、40 cm×20 cm×60 cm、40 cm×20 cm×80 cm 4种大小不等的根土空间,采用网袋法,研究了根土空间对花生营养器官氮、磷、钾吸收积累变化的影响。结果表明,根土空间过小限制了花生根茎叶生物量、氮磷钾含量和积累量的提高,当限根深度超过60 cm后,根土空间大小对花生根茎叶生物量、氮磷钾含量和积累量的影响变小。说明限根深度超过60 cm后,根土空间大小已不是限制花生吸收氮磷钾素的关键因素,限根深度不小于60 cm的根土空间是花生获得较高产量水平的一个必要条件。

关 键 词:花生  根土空间      

Effects of Soil Root-growing Space on Absorption and Accumulation of Nitrogen,Phosphorus and Potassium in Vegetative Organs of Peanut
Abstract:In order to investigate the appropriate size of root for the high-yield peanut,definite the reasonable spatial scope of root growth and provide theoretical for the new varieties breeding and high-yield cultivation of pea-nut.Effects of soil root-growing space(40 cm ×20 cm ×20 cm,40 cm ×20 cm ×40 cm,40 cm ×20 cm ×60 cm, 40 cm ×20 cm ×80 cm)on absorption and accumulation of nitrogen(N),phosphorus(P)and potassium(K)in veg-etative organs of peanut were studied by filling nylon bag with soil,Qinghua 7 as the material was applied to the re-search.The results showed that the smaller soil root-growing space restericted the improvement of the biomass of root,stem and leaf of peanut,N,P,K content and accumulation.When the limiting depth of root over 60 cm,the effects of soil root-growing space on the biomass of root,stem and leaf of peanut,N,P,K content and accumulation were weaken.This research suggested that soil root-growing space was not the key factor to restrict absorption of N, P,K when the limiting depth of root over 60 cm.When the limiting depth of root was not less than 60 cm,the soil root-growing space was essential to high-yield peanut.
Keywords:Peanut  Root-growing space  Nitrogen  Phosphorus  Potassium
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