施氮水平对不同花生品种产量与品质的影响

Effects of nitrogen fertilization on yield and quality of different peanut cultivars

为了探讨氮对不同花生品种产量和品质的影响,采用盆栽法开展了不同氮用量对3个不同花生品种产量和品质影响的研究。结果表明,不同花生品种达到最高产量的施氮量不同,白沙1016和鲁花12施氮112.5 kg/hm2时荚果产量最高,远杂9102施氮75 kg/hm2时荚果产量最高。相对于不施氮,施氮后花生子仁蛋白质和氨基酸平均含量分别增加了4.9%和15.0%;施氮37.5～112.5 kg/hm2比不施氮粗脂肪平均含量提高3.7%;施氮可有效增加子仁苏氨酸、蛋氨酸、异亮氨酸、苯丙氨酸、赖氨酸等必需氨基酸含量;除脯氨酸外,其它非必需氨基酸含量均显著提高;与不施氮相比,施氮后子仁硬脂酸、花生酸和山嵛酸平均含量分别提高了13.6%、6.9%和5.5%。3个品种相比,子仁蛋白质、氨基酸和粗脂肪含量差异显著;氨基酸组分除苏氨酸、色氨酸、甘氨酸含量外,其它差异显著,而脂肪酸组分除十七酸、硬脂酸外,其它差异不显著。总之,供试不同品种花生达到最高产量的施氮量存在明显差异;施氮可显著提高花生子仁营养品质。

A pot experiment was conducted to investigate the effects of nitrogen fertilization on the yield and quality of three peanut cultivars.The results show that the highest pod yields of the Baisha1016 and Luhua12 cultivars are under the N 112.5 kg/ha treatment,while the highest pod yield of Yuanza 9102 is under the N 75 kg/ha treatment.The contents of protein and amino acid in peanut seeds with N application are 4.9% and 15.0% higher than those without N application,respectively,and the contents of crude fat in seed are significantly increased by 3.7% at the N 37.5~N 112.5 levels.The contents of essential amino acids in peanut seed such as threonine,methionine,isoleucine,phenylalanine and lysine are increased significantly,and the unessential amino acids are also increased significantly except that of praline.The contents of stearic acid,arachic acid and behenic acid in peanut seed are increased varied among different peanut cultivars,and the N fertilization could improve the nutritional value of peanut seeds by 13.6%,6.9% and 5.5%.There are significant differences in the seed protein and amino acid contents of the three peanut cultivars.The contents of the amino acid constituents are obviously different except threonine,tryptophan and glycin,while the content of the compositions of fatty acids are no obvious differences except margaric acid and stearic acid.In summary,then fertilization rates leading to the highest yield varied among different peanut cultivars.N fertilization could improve the nutritional value of peanut seeds.