文章摘要
庞强强,陈日远,刘厚诚,等.外源黄腐酸对硝酸盐胁迫下小白菜生长和品质的影响[J].广东农业科学,2015,42(7):-31
查看全文    HTML 外源黄腐酸对硝酸盐胁迫下小白菜生长和品质的影响
Effects of exogenous fulvic acid on growth and quality of pakchoi under NO3 - stress
  
DOI:
中文关键词: :黄腐酸  小白菜  硝酸盐胁迫  生长  品质
英文关键词: fulvic acid(FA)  pakchoi  NO3 - stress  growth  quality
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作者单位
庞强强,陈日远,刘厚诚,等 华南农业大学园艺学院 
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中文摘要:
      :为了探讨黄腐酸(FA)对小白菜硝酸盐胁迫的缓解效果,采用营养液栽培方式,在120…mmol/L 硝酸 盐胁迫下,研究不同浓度(0.08%、0.15%、0.25%)外源黄腐酸处理对小白菜生长和品质的影响。结果表明:硝酸盐 胁迫显著抑制了小白菜的生长,降低了小白菜的品质;外源黄腐酸处理可以显著增加硝酸盐胁迫下小白菜的叶长、 叶宽、根长、根体积、地上部鲜重和根鲜重,同时增加叶片中Vc、游离氨基酸、类黄酮和可溶性总酚的含量,降低 叶片中硝酸盐和可溶性蛋白含量。本试验中,以处理D(0.15%FA)的效果最好,处理 E(0.25%FA)效果次之,其中 处理D的地上部鲜重和根鲜重分别比处理B增加56.52%和85.76%,叶片中Vc、游离氨基酸、类黄酮和可溶性总 酚含量分别比处理B增加197.30%、14.38%、19.40%和18.10%。说明外源黄腐酸可缓解硝酸盐胁迫对小白菜生长 的抑制,提高小白菜的品质。
英文摘要:
      A hydroponic experiment was conducted to investigate the effects of different concentrations of fulvic acid(0.08%,0.15%,0.25%)on the growth and quality of pakchoi under 120 mmol/L NO3 - stress. The results showed that the stress of NO3 - restrained the growth obviously,and reduced the quality of pakchoi. Fulvic acid could make the leaf length,leaf width,root length,root volume,shoot and root fresh weight,the contents of vitamin C,free amino acid,flavonoids and total soluble phenols increased,but made the nitrate and soluble protein content decreased obviously treated with fulvic acid. Treatment D(0.15%FA)had the best effect,then was treatment E(0.25%FA).Compared with treatment B,the shoot and root fresh weight increased by 56.52% and 85.76% respectively,the contents of vitamin C, free amino acid,flavonoids and total soluble phenols increased by 197.30%,14.38%,19.40% and 18.10% respectively of treatment D. These results indicated that fulvic acid could alleviate the suppression of NO3 - stress to the growth of pakchoi and enhance the pakchoi quality.
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