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以香港玻璃脆生菜为试材,在日本山崎配方中添加6种不同浓度的腐植酸,处理后每10d测定生菜的产量、水分消耗量及营养液中主要矿质元素含量,以研究腐植酸对水培生菜生长及矿质元素吸收的影响。结果表明:腐植酸浓度在0~1.41mg·g~(-1)内随着腐植酸浓度的增加,生菜地上部和地下部鲜干质量随之增加,腐植酸浓度为1.41mg·g~(-1)时,上述指标同时达到最大。腐植酸对营养液的酸碱度有缓冲作用。腐植酸浓度在0~1.41mg·g~(-1)内,随着其浓度的增加,生菜水分利用效率逐渐增大,对矿质元素的利用效率逐渐提高。腐植酸对生菜吸收矿质元素的影响不显著,不同的腐植酸处理,生菜吸收无机养分的能力不同。综合产量和矿质元素利用等因素,添加1.41mg·g~(-1)的腐植酸可达到高产、节水、省肥的生产效应。
Taking Hong Kong glass crisp lettuce as test material, 6 different concentrations of humic acid were added into Japanese Yamasaki formula. The yield of lettuce, water consumption and the content of main mineral elements in nutrient solution were measured every 10 days to study the effect of humic acid on water Effects of lettuce growth and mineral element absorption. The results showed that with the increase of humic acid concentration, the fresh weight of upper and lower lettuce increased from 0 to 1.41 mg · g -1, the humic acid concentration was 1.41 mg · g ~ (-1) -1), the above indicators reach the maximum at the same time. Humic acid has a buffer effect on the pH of nutrient solution. Humic acid concentration ranged from 0 to 1.41 mg · g ~ (-1). With the increase of its concentration, the water use efficiency of lettuce increased gradually, and the utilization efficiency of mineral elements increased gradually. Humic acid lettuce absorption of mineral elements is not significant, different humic acid treatment, lettuce abilities to absorb inorganic nutrients are different. Comprehensive yield and the use of mineral elements and other factors, adding 1.41mg · g -1 humic acid can achieve high yield, water saving, fertilizer production.