王石 马光恕 廉华 刘芳

摘要 [目的]研究不同氮鉀营养配施水平对芝麻菜产量及品质的影响。

[方法]以芝麻菜为试材，采用基质无土栽培方法，试验中N设置4个水平：N₁（2.5 mmol/L）、N₂（5.0 mmol/L）、N₃（7.5 mmol/L）、N₄（10.0 mmol/L）;K设置4个水平：K₁（1.5 mmol/L）、K₂（3.0 mmol/L）、K₃（45 mmol/L）、K₄（6.0 mmol/L），测定芝麻菜的营养品质与产量指标。[结果]在N素水平7.5～10.0 mmol/L，K素水平45～6.0 mmol/L条件下，芝麻菜蔗糖与还原糖含量较高;在N素水平5.0 mmol/L，K素水平3.0～6.0 mmol/L条件下，芝麻菜可溶性蛋白质含量与维生素C含量较高;N素水平在8.0～12.0 mmol/L，K素水平在5.0～7.5 mmol/L条件下，芝麻菜产量较高。[结论]N₃K₃（N₃：7.5 mmol/L，K₃：4.5 mmol/L）、N₃K₄（N₃：7.5 mmol/L，K₄：6.0 mmol/L）处理对芝麻菜品质和产量效果较好。

关键词 芝麻菜;氮钾配施;品质;产量

中图分类号 S637  文献标识码 A  文章编号 0517-6611（2015）03-110-03

Effects of Combined Application of Nitrogen and Potassium on Quality and Yield of Eruca sativa Mill.

WANG Shi，MA Guangshu*，LIAN Hua et al

（College of Agronomy，Heilongjiang Bayi Agricultural University，Daqing， Heilongjiang 163319）

Abstract [Objective]Effects of combined application of Nitrogen and Potassium on the yield and quality were studied through measuring nutritional quality and yield.

[Method]In the experiment，Eruca sativa Mill. was used as experimental material，adopted the way of substrate culture to set four element nitrogen levels which were respectively 2.5 mmol/L（N₁）， 5.0 mmol/L（N₂）， 7.5 mmol/L（N₃）and 10.0 mmol/L（N₄）and four element potassium level which were respectively 1.5 mmol/L（K₁）， 3.0 mmol/L（K₂），4.5 mmol/L（K₃）and 6.0 mmol/L（K₄）.

[Result] The sucrose and reducing sugar content of Eruca sativa Mill. are higher under the conditions of 7.5-10.0 mmol/L Nitrogen and 4.5-6.0 mmol/L Potassium; the soluble protein and vitamin C content of Eruca sativa Mill.are higher under the conditions of 5.0 mmol/L Nitrogen and 3.0-6.0 mmol/L Potassium. While the yield of Eruca sativa Mill. is higher under the conditions of 8.0-12.0 mmol/L Nitrogen element and 5.0-7.5 mmol/L Potassium element.

[Conclusion] The treatments of N₃K₃ and N₃K₄ have good effects on quality and Yield of Eruca sativa Mill.

①N₁K₁118152-105-264

②N₁K₂118152-105131264

③N₁K₃118152-105261264

④N₁K₄118152-105392264

⑤N₂K₁118152100105-264

⑥N₂K₂118152100105131264

⑦N₂K₃118152100105261264

⑧N₂K₄118152100105392264

⑨N₃K₁354152120105-264

⑩N₃K₂354152120105131264

N₃K₃354152120105261264

N₃K₄354152120105392264

N₄K₁472152180105-264

N₄K₂472152180105131264

N₄K₃472152180105261264

N₄K₄472152180105392264

表2 微量元素營养液配方（1 000倍浓缩液）

mg/L

化合物名称用量

Na₂FeEDTA20.00

H₃BO₃2.86

MnSO₄·4H₂O2.13

ZnSO₄·7H₂O0.22

CuSO₄·5H₂O0.08

（NH）₆Mo₇O₂₄·4H₂O0.02

1.4 数据分析

试验数据利用DPS（data processing system）7.05版软件进行显著性分析。

2 结果与分析

2.1 氮钾配施对芝麻菜营养品质指标的影响

不同氮钾配施对芝麻菜营养品质指标的影响如表3所示。处理蔗糖含量最高，处理蔗糖含量极显著高于处理、⑩、、④、⑥、⑨、③、②、⑤、①;处理、⑩、之间无显著性差异。处理还原糖含量最高，处理与之间差异不显著，但极显著高于其他处理;处理与之间差异不显著，但二者均显著高于处理①～⑩及处理、;处理与之间差异不显著。处理⑤蛋白质含量最高，处理⑥、、⑨之间差异不显著，但却极显著高于处理①、④、②、③、⑩、、、、⑦、⑧、、。处理⑦维生素C含量最高，处理⑧、、④、⑩之间差异不显著，但均显著高于处理①、②、③、⑤、⑨、⑩、、、、。

表3 不同氮钾配施对芝麻菜营养品质指标的影响

处理组合蔗糖含量∥%还原糖含量∥%蛋白质含量∥mg/g维生素C含量∥mg/100 g

①N₁K₁1.152±0.022Gh2.751±0.121Jj7.920±0.330Cc39.839±0.568Hi

②N₁K₂1.273±0.017Fg3.278±0.226IJij6.968±0.163CDEcd41.783±0.525FGgh

③N₁K₃1.327±0.007Ef3.984±0.147HIhi6.824±0.129CDEFcd43.141±0.012CDEde

④N₁K₄1.351±0.009DEdef4.178±0.156GHh7.483±0.513CDc43.777±0.511BCcd

⑤N₂K₁1.264±0.013Fg3.730±0.158HIhi24.274±2.066Aa40.178±0.018Hi

⑥N₂K₂1.339±0.017DEef4.196±0.188GHh14.675±0.661Bb46.258±0.018Ab

⑦N₂K₃1.382±0.013ABCDabcd5.096±0.326Fg4.891±0.220EFGefg47.193±0.011Aa

⑧N₂K₄1.412±0.016ABab6.517±0.358Ef4.787±0.066FGfg44.206±0.009Bc

⑨N₃K₁1.333±0.014Eef5.000±0.225FGg13.655±0.511Bb41.175±0.010Gh

⑩N₃K₂1.368±0.013BCDEcde6.942±0.338DEef6.606±0.249CDEcde42.745±0.482DEFef

N₃K₃1.413±0.013ABab8.569±0.263ABab5.004±0.055EFGefg43.616±0.353BCDcd

N₃K₄1.417±0.009Aa9.106±0.312Aa3.774±0.018Gg44.173±0.013Bc

N₄K₁1.363±0.015CDEcdef7.372±0.378CDde3.751±0.016Gg42.182±0.004EFfg

N₄K₂1.382±0.009ABCDabcd7.748±0.087BCDcd5.634±0.077DEFGdef42.188±0.004EFfg

N₄K₃1.403±0.011ABCabc8.119±0.082BCbc14.583±0.200Bb42.225±0.011EFfg

N₄K₄1.372±0.007BCDEbcde7.352±0.142CDEde6.601±0.165CDEFcde42.184±0.044EFfg

注：同一列不同大、小寫字母分别表示差异达0.01和0.05显著水平，下同。……