氮肥减施对蔬菜硝酸盐含量及品质的影响研究

Effect of Nitrogen Reducing Application on Nitrate Content in Vegetables

以叶类蔬菜为研究对象,探讨氮肥减施对蔬菜的硝酸盐积累及品质的影响。结果表明:在减少20%的化学氮肥基础上,通过增施有机肥、配施微量元素、施用硝化抑制剂和脲酶抑制剂等农艺技术措施可降低蔬菜硝酸盐含量2.93%～22.05%,亚硝酸盐含量9.09%～53.17%;蔬菜硝酸盐积累过程中夏季蔬菜积累高峰早于冬季蔬菜,蔬菜后期硝酸盐含量比生长旺期有明显的降低;在同等氮肥条件下,施用有机肥、配施微量元素、硝化抑制剂和脲酶抑制剂等农艺措施能提高蔬菜Vc含量,且蔬菜中的叶绿素SPAD值没有明显变化;减施氮肥会使蔬菜产量下降,但配施微量元素后不会减少蔬菜生产的经济效益。

Using leaf vegetables as the research object to study the effects of nitrogen reducing application on nitrate accumulation and quality of vegetables.The results showed that on the basis of reducing 20% chemical nitrogen fertilizer,the nitrate content and nitrite content in vegetables were reduced by 3.49%～23.84% and 9.09%～53.17% respectively through applying some agronomic measures,such as increasing application of organic manure,combined application of trace elements,application of nitrification inhibitors and in urinary inhibitors;the nitrate accumulation peak of summer vegetables was earlier than that of winter vegetables,the nitrate content of vegetables in the late period was obvious less than that in the rapid growth period;under the same nitrogen content condition,the agronomic measures that application of organic manure,nitrification inhibitors and in urinary inhibitors,combined application of trace elements can increase the Vc content in vegetables,and the chlorophyll SPAD values in vegetables had no obvious change.