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通过田间试验,研究了氮、磷、钾肥对20种蔬菜的生长、产量和品质的影响。结果表明,大部分试验施用氮、磷、钾肥的增产效果达到显著水平,增产效果为N>K>P;对于单位重量养分增产量来说,叶菜类蔬菜为N>P2O5>K2O,根茎类和瓜果类蔬菜为P2O5>N>K2O,葱类蔬菜为N>K2O>P2O5;施用氮、磷、钾肥的叶菜类和葱类蔬菜净增收数为N>K2O>P2O5,根茎类蔬菜则为N>P2O5>K2O,瓜果类蔬菜为K2O>N>P2O5;叶菜类和葱类蔬菜的氮肥产投比明显高于磷、钾肥,而根茎类和瓜果类蔬菜的磷肥产投比明显高于氮、钾肥。氮、磷、钾肥平衡配施可显著降低蔬菜硝酸盐含量,提高VC含量。
Field experiments were conducted to study the effects of nitrogen, phosphorus and potassium fertilizers on the growth, yield and quality of 20 vegetables. The results showed that the yield of N, P and K fertilizers reached the significant level in most of the experiments, and the yield increasing effect was N> K> P. For the yield increase of unit weight, leafy vegetables were N> P2O5> K2O, P2O5> N> K2O for fruits and vegetables and N> K2O> P2O5 for onion vegetables; net income of leafy vegetables and onion vegetables for N, P and K application was N> K2O> P2O5, while for root vegetables P2O5> K2O, K2O> N> P2O5 in fruits and vegetables; nitrogenous fertilizer production ratio of leafy vegetables and onion vegetables was significantly higher than that of phosphorus and potash, while that of rhizomes and fruits and vegetables Obviously higher than nitrogen and potassium fertilizer. The balanced application of nitrogen, phosphorus and potassium fertilizer can significantly reduce the nitrate content in vegetables and increase the VC content.