盐分浓度对油菜干物质积累分配、农艺性状及品质的影响

Effects of Salt-ion Content on Dry Matter Accumulation and Distribution,Agronomic Traits and Quality of Rapeseed

为了研究不同土壤盐分浓度对油菜生长的影响,2015—2016年度以‘扬油9号’和‘苏油211’为供试品种,在低盐浓度(2.978 g/kg)和高盐浓度(4.900 g/kg)试验田进行种植,于成熟期取样测定植株干物质积累量、农艺性状及籽粒品质含量。结果表明,随着盐分浓度增加,全株及不同器官干物质积累量均显著降低。高盐与低盐处理相比,‘扬油9号’和‘苏油211’产量下降幅度分别为24.14%和27.83%,不同器官中根系干物质积累量下降幅度最大,‘扬油9号’和‘苏油211’根系干物质下降幅度分别为34.52%和39.69%,茎枝干物质积累下降幅度最小,两品种下降幅度分别为9.46%和12.93%。随着盐分浓度增加,茎枝干物质分配比例显著增加,其余器官干物质分配比例均显著降低。随着盐分浓度增加,株高和角果数显著降低,而每角粒数和千粒重在不同盐分浓度处理间无显著差异。随着盐分浓度增加,籽粒油份含量显著降低,蛋白质含量显著增加。

To study the effects of salt-ion content on the growth of rapeseed,teat varieties ‘Yangyou 9’ and ‘Suyou 211’ were planted under low salt level（salt-ion content was 2.978 g/kg）and high salt level（salt-ion content was 4.900 g/kg）in 2015-2016.Dry matter weight,agronomic traits and seed qualities were tested through sampling at maturity.Results showed that as salt-ion contents increasing,dry matter amounts of whole plant and different organs decreased significantly.Compared with low salt treatment,the yield decline range of ‘Yangyou 9’ and ‘Suyou 211’ under high salt level was 24.14%and 27.83%,respectively,the decline range of dry matter amount in root was the biggest in different organs,and the decline range of ‘Yangyou 9’ and ‘Suyou 211’ under high salt level was 34.52%and 39.69%,respectively.However,the effects of salt-ion contents on dry matter amount in stem and branches were the least,and the decline range of the two varieties under high salt level was 9.46%and 12.93%compared with that under low salt treatment,respectively.With salt-ion contents increasing,the proportion of dry matter distribution in stem and branches increased significantly,and the proportions in other organs decreased significantly.With increasing salt-ion contents,the plant height and number of pods decreased,and there was no significant difference in the number of seeds per pod and 1000-seed weight between different salt-ion content treatments.With salt-ion contents increasing,seed oil content decreased,and protein content increased significantly.