摘要
通过水培法,研究了不同供磷水平对4个韭菜品种可溶性蛋白、可溶性糖含量的影响。结果表明,P0时4个韭菜品种可溶性蛋白和可溶性糖含量均最低,随磷浓度的升高,各供试品种可溶性蛋白和可溶性糖含量呈先升高后降低的趋势。在各处理中,791雪韭可溶性蛋白和可溶性糖含量始终高于其它品种。
By the water culture method, the effects of different phosphorus rates on the contents of soluble protein and soluble sugar of four leek varieties were studied. The results showed that under the condition of P0, the contents of soluble protein and soluble sugar of the four leek varieties were all the lowest. With the increasing of phosphorus rate, their soluble protein and soluble sugar contents increased firstly and then decreased. Compared with other varieties, the contents of soluble protein and soluble sugar in 791 Xuejiu were the highest all along.
出处
《山东农业科学》
2009年第4期78-79,89,共3页
Shandong Agricultural Sciences
