发酵饼肥氮在土壤中转化、烟株氮积累及对烟叶产量和质量的影响

Nitrogen transformation of fermented soybean cake in soil and its accumulation in tobacco plant and their effects on leaf yield and quality of flue-cured tobacco

通过对发酵饼肥中氮在土壤中转化、氮在烟株体内积累及对烟叶产量、品质的影响的研究表明:发酵饼肥与土壤混合后在室内外培养条件下,发酵饼肥中氮在土壤中转化于60 d后趋于稳定,土壤中无机态氮含量在培养前期明显增加,60 d后呈稳定下降的趋势,此后再没有明显的供氮高峰,符合烟草对土壤氮素供应的需求;施用发酵饼肥150 kg·hm.处理,于烤烟移栽75 d后,地上部(烟叶+茎杆)和烟叶内氮素积累量呈下降的趋势,与烤烟氮素吸收规律相吻合,有利于烟叶产量的提高和品质的改善;而300kg·hm-2处理,移栽75～105 d之间氮素在根内积累较多,90 d后,烟叶中氮素积累量呈增加的趋势,表明过多施用饼肥,其氮素积累规律不符合烟叶质量要求.施用自然发酵饼肥具有改善烟叶的外观质量的作用,烟叶效益增加,但增加烟叶的杂气和刺激性,降低了烟叶工业可用性;烤烟施用适量的发酵饼肥,不仅可改善烟叶外观和内在品质,提高烟叶香气质和香气量,并且克服了自然发酵饼肥对烟叶内在品质的不利影响,从而提高了烟叶工业可用性.发酵饼肥用量以150 kg·hm-2为宜.

The dynamics of nitrogen in fermented soybean cake in soil and its accumulation in tobacco plant, and their effects on yield and quality of flue-cured tobacco was studied. Results showed that the total nitrogen in fermented soybean cake stablized after 60 days cultured in indoor or outdoor condition. The mineral nitrogen （NO3^- - N ＋ NH4^＋ - N） increased obviously at the early stage, but tended to decrease after 60 days, which are suitable to the requirement of soil nitrogen supplication. After transplanting 75 days nitrogen above ground amassment and in leaf tend to decrease in treatment of 150 kg·hm^-2 fermented soybean cake, such treatment can increase quality of tobacco leaf. The treatment of 300 kg·hm^-2 fermented soybean, after transplanting 75 - 105 days, parts of nitrogen accumulated in root, and nitrogen increased in tobacco leaf transplanting 90 days later, which did not meet the requirement of high quality tobacco leaf production. Soybean cake can enhance tobacco leaf quality, natural fermented soybean cake reduce usabelity, but fermented soybean cake can enhance amount of aroma in fluecured tobacco leaves, with 150 kg·hm^-2 fermented soybean the most suitable.