CuSO_4、MgSO_4、FeSO_4对绿豆N、P、K含量的影响

Effects of CuSO_4,MgSO_4,FeSO_4 on N,P,K Content of Mung Bean

选用绿豆品种白绿9号,用浓度均为50mmol/L的CuSO_4、MgSO_4、FeSO_4溶液进行浸种、喷施、浸种+喷施处理,以蒸馏水处理为对照。探讨绿豆分枝期、开花期、成熟期Cu^(2+)、Mg^(2+)、Fe^(2+)各处理对绿豆根系、叶片、茎秆部位N、P、K含量的影响。结果表明:Cu^(2+)、Mg^(2+)在3个时期对N、P含量的降低作用较强,尤其降低P含量更强,且Cu^(2+)强于Mg^(2+);Cu^(2+)、Mg^(2+)对K含量有增加作用。Fe^(2+)从分枝期到成熟期对N、P、K含量一直起着增加作用。

The mung bean variety Bailü No.9 was used in this experiment. Bailü No.9 was soaked and sprayed with CuSO_4（50mmol/L）,MgSO_4（50mmol/L） and FeSO_4（50mmol/L）,with distilled water as control. It was explored for the effect of Cu^（2＋）,Mg^（2＋）,Fe^（2＋） in branching stage,flowering period and maturation period on the content of N,P,K of roots,leaves and stems in mung bean. The results showed that the effect of Cu^（2＋）,Mg^（2＋） in above three periods on the content of N,P was disincentive,especially on the content of P,and the effect of Cu^（2＋） was stronger than Mg^（2＋）; The effect of Cu^（2＋）,Mg^（2＋） on the content of K was promotive; The effect of Fe^（2＋） in above three periods could promote the content of N,P,K.