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在水培条件下,营养液设6个钙浓度(0、1.0、2.0、3.0、4.0和5.0mmol·L-1),研究钙对大蒜光合特性、食用器官(蒜薹和鳞茎)钙含量及品质的影响。结果显示:蒜薹和鳞茎钙含量随营养液钙浓度的增加而增加;在钙浓度0~3.0mmol·L-1范围内,大蒜叶片色素含量、净光合速率(Pn)、蒸腾速率(E)及气孔导度(Gs)随钙浓度的升高而升高,而后则随钙浓度的升高而降低;蒜薹的鲜质量、直径及抽薹率和鳞茎的鲜质量及横径均随营养液钙浓度的升高而呈现先增大后减小的趋势,在3.0mmol·L-1钙浓度下最大;同时,蒜薹和鳞茎中大蒜素、可溶性糖、维生素C、游离氨基酸及可溶性蛋白含量的变化趋势也是先随钙浓度的升高而升高,而后随之下降,在3.0mmol·L-1钙浓度下达到最高值,比低钙浓度(1.0mmol·L-1)处理分别增加54.7%和72.1%、33.9%和33.9%、11.5%和5.2%、19.3%和21.5%、32.6%和29.6%。由此可见,水培条件下栽培大蒜的钙浓度以3.0mmol·L-1为好。
Under hydroponic conditions, six calcium concentrations (0, 1.0, 2.0, 3.0, 4.0 and 5.0 mmol·L-1) were set in the nutrient solution to study photosynthetic characteristics of garlic, calcium content and quality of edible organs (garlic sprouts and bulbs) Impact. The results showed that the content of calcium in garlic bud and bulb increased with the increase of calcium concentration in the nutrient solution. The contents of pigment, net photosynthetic rate (Pn), transpiration rate (E) and the transpiration rate The stomatal conductance (Gs) increased with the increase of calcium concentration, and then decreased with the increase of calcium concentration. The fresh weight, diameter and bolting rate, bulb fresh weight and diameter of garlic sprouts decreased with the increase of calcium concentration (P <0.05). The content of allicin, soluble sugar, vitamin C, free amino acids and soluble protein in garlic sprouts and bulbs at the same time increased with the increase of calcium concentration at 3.0 mmol·L-1 Also increased with the increase of calcium concentration, and then decreased, reaching the highest value at 3.0mmol·L-1 calcium concentration, increased 54.7% and 72.1 respectively compared with 1.0mmol·L-1 treatment %, 33.9% and 33.9%, 11.5% and 5.2%, 19.3% and 21.5%, 32.6% and 29.6% respectively. Thus, under the conditions of culture hydroponic garlic calcium concentration 3.0mmol · L-1 as well.