石斌,谭晓风,袁军,李泽.油茶叶片δ^13C和δ^15N与养分含量、水分利用率的关系[J].广东农业科学,2014,41(20):54-57 |
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油茶叶片δ^13C和δ^15N与养分含量、水分利用率的关系 |
Relationship between leaf δ^13C, δ^15N and nutrient content’water use efficiency in Camellia oleifera |
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DOI: |
中文关键词: 油茶 稳定同位素 养分含量 水分利用效率 |
英文关键词: Camellia oleifera stable isotope nutrient content water use efficiency |
基金项目:国家林业公益性行业科研专项(20140404702) |
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中文摘要: |
以4个油茶品种为试材,测定其叶片稳定性碳氮同位素比率(δ^13C和δ^15N)、C、N、P和K元素含量及水分利用效率等指标,分析叶片δ^13C和δ^15N与养分含量、水分利用效率之间的关系。结果表明:4个油茶品种叶片δ^13C值在-29.55‰~-27.52‰之间,油茶华鑫13C含量显著高于其他3 个品种;δ^15N值在-2.43‰~0.64‰之间,其中以湘林XCL15 最高,华硕最低;叶片水分利用效率华金最高、为3.25 μmolCO2/mmol H2O ;叶片C和N含量分别在51.02%~53.11%和1.40%~1.82%之间,P和K含量分别在1.03~1.12 g/kg 和13.72~14.30 g/kg 之间,不同品种间N和P含量差异明显,其中华金N和P含量最高,湘林XCL15 C含量最高,而华硕K含量最高;叶片中啄δ^13C 与水分利用效率和N含量呈显著正相关关系,而与P和K含量呈极显著负相关关系;δ^15N与水分利用效率和养分含量关系不显著。 |
英文摘要: |
Using 4 different Camellia oleifera species as test materials, stable carbon and nitrogen isotope ratios (δ^15N
and δ^13C), water use efficiency(WUE)and contents of C, N, P and K in leaf were determined and the relationship between
leaf δ^13C, δ^15N and nutrients contents or WUE was analyzed. The results showed that the δ^13C values of 4 different C.oleifera species were between -29.55‰and -27.52‰, which of Huaxin was significantly higher than those of other 3
species; the δ^15N values were from -2.43‰to 0.64‰, which of Xianglin XCL15 was the highest, while the lowest was
observed in Huashuo. The WUE of Huajin was 3.35 μmolCO2/mmol H2O, which was higher than those of other 3 species.
The contents of C, N, P, K in leaves were respectively from 51.02%-53.11%, 1.40%-1.82%, 1.03-1.12 g/kg and 13.72-
14.30 g/kg, N and P contents in leaves showed great difference among the plant species, Huajin contained the highest level
of N and P, and the highest level of C element appeared in Xianglin XCL15, K element of Huasuo was more than those of
other pieces. Leaf δ^13C showed a significantly positive correlation with N content and WUE, and was extremly significantly negatively correlated with P , K contents; but δ^15N was not correlated with nutrient content and WUE. |
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