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不同营养液配方对浅液流栽培青菜生长及品质的影响 被引量:1

Effects of different nutrient solutions on the growth and quality of pakchoi in nutrient film technique(NFT)
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摘要 为筛选出上海地区春末浅液流栽培(NFT)适种的青菜品种和适宜的营养液配方,选择6种春季优势青菜品种和3种优质营养液配方开展商品性、产量和品质的综合比较试验。结果表明:‘华樱’‘植润59’和‘新夏青3号’产量高、商品性好,是上海春末NFT模式下的青菜适栽品种。不同营养液配方比较发现:配方A处理的青菜生长旺盛,产量最高,但有亚硝酸盐超标的风险;配方B处理的青菜可溶性糖含量高,亚硝酸盐积累少,品质较好,但生长较为缓慢,束腰性不佳;配方C处理的青菜产量较高,商品性最佳,生产成本低,且亚硝酸盐含量不超标,是NFT适宜的营养液配方。 In order to screen out suitable pakchoi cultivars and nutrient solution formulation of NFT in late spring in Shanghai,six spring superior cultivars and three high quality nutrient solution formulations were selected to carry out comprehensive comparison tests of commodity character,yield and quality.The results showed that’hua ying’’zhi run 59’and’xin xia qing 3’had high yield and good commercial quality,and were suitable for NFT in late spring in Shanghai.The comparison of different nutrient solutions showed that the pakchoi treated with formula A grew vigorously and had the highest yield,but the risk of excessive nitrite.The pakchoi treated with formula B had good quality with high soluble sugar content and little accumulation of nitrite,growth was slow and had a scattered plant type.The pakchoi treated with C had high yield,optimal commodity characters,low production cost,and a qualified nitrite content.Therefore,formula C is an appropriate nutrient solution formula for NFT.
作者 崔佳维 张红梅 丁小涛 卜立君 金海军 何立中 张样平 余纪柱 CUI Jiawei;ZHANG Hongmei;DING Xiaotao;BU Lijun;JIN Haijun;HE Lizhong;ZHANG Yangping;YU Jizhu(Protected Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Shanghai Sunqiao Yijia Agricultural Technology Limited Liability Company,Shanghai 201300,China;Shanghai Lvlifang Agricultural Development Limited Company,Shanghai 201210,China)
出处 《上海农业学报》 2020年第4期53-59,共7页 Acta Agriculturae Shanghai
基金 上海市科技兴农推广项目[沪农科推字(2018)第3-1号] 上海市科技兴农推广项目[沪农科推字(2017)第2-1号]。
关键词 浅液流栽培 青菜品种 营养液配方 商品性 营养品质 Nutrient film technique(NFT) Varieties of pakchoi Nutrient solution Commodity character Nutritional quality
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