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采用“三明治”生物测定方法,测定了不同烤烟品种根、茎和叶的化感潜力。结果表明,不同烤烟品种化感作用差异显著,化感作用强弱依次为叶>茎>根,对莴苣根长的化感作用强于芽长,且随着用量的增加化感作用呈现增强趋势;其中,中烟100和K326的化感作用较强,NC102和新育成推广品种(系)CF220次之,NC89和云烟87较弱。
The allelopathic potential of roots, stems and leaves of different flue-cured tobacco varieties was determined using the “sandwich ” bioassay method. The results showed that there were significant differences in the allelopathic effects among different flue-cured tobacco cultivars, and the allelopathic effects were leaf> stem> root in turn. The allelopathic effect on the root length of lettuce was stronger than that on bud length, and the allelopathic effect tended to increase with the increase of the amount Among them, the allelopathic effects of China Tobacco 100 and K326 were stronger, followed by NC102 and newly promoted varieties CF220, and NC89 and Yunyan87 were weaker.