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微生物菌肥对结球生菜产量和品质的影响

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针对京郊结球生菜生产中化肥用量偏多的问题,以北京地区春大棚结球生菜为研究对象,通过设置常规施肥(T1)、减氮施肥(T2)和微生物菌肥部分替代化肥(T3)3个处理,探究微生物菌肥部分替代化肥对结球生菜产量和品质的影响.结果表明,与常规施肥相比,减氮施肥阻碍了结球生菜的生长,降低了产量,而微生物菌肥部分替代化肥促进了结球生菜的生长,显著提升了结球生菜的单株质量和产量,改善了结球生菜的品质,显著降低了硝酸盐含量,提升维生素C含量.T3处理投入养分最少,但是N肥偏生产力达到了 730.92 kg/kg,较T1提高了 57.17%.因此,施加微生物菌肥,不仅能减少化肥投入,而且能够提升结球生菜的产量和品质,可以作为京郊结球生菜生产中推荐施肥的措施之一.
Effects of Microbial Fertilizer on Yield and Quality of Head Lettuce
In view of the problem of excessive amount of chemical fertilizer in the production of lettuce in Beijing suburbs,the effects of partial replacement of chemical fertilizer by microbial fertilizer on the yield and quality of head lettuce in spring greenhouse in Beijing were studied by setting three treatments:conventional fertilization(T1),nitrogen reduction fertilization(T2)and partial replacement of chemical fertilizer by microbial fertilizer(T3).The results showed that compared with conventional fertilization,nitrogen reduction fertilization hindered the growth of head lettuce and reduced the yield.The partial replacement of chemical fertilizer by microbial fertilizer promoted the growth of head lettuce,and significantly increased the mass per plant and yield of lettuce.T3 treatment improved the quality of head lettuce,significantly reduced the nitrate content,and increased the content of vitamin C.The total nutrient input of T3 treatment was the least,and the N partial productivity reached 730.92 kg/kg,which was 57.17%higher than that of T1.Therefore,the microbial fertilizer part of the chemical fertilizer,not only reduced the input of chemical fertilizer nutrients,but also increased the yield of head lettuce,improved product quality,could be used as one of the recommended fertilization measures in the production of head lettuce in the suburbs of Beijing.

Microbial fertilizernitrogen reduction fertilizationhead lettuceyieldquality

聂青、聂晓红、石颜通、李婷、李云飞、张雪儿、曲明山

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北京市农业技术推广站,北京 100029

北京市顺义区农业技术综合服务中心,北京 101300

中国农业大学,北京 100094

微生物菌肥 减氮施肥 结球生菜 产量 品质

2024

中国果菜
中华全国供销合作总社济南果品研究院 山东省供销合作社联合社 中国果蔬贮藏加工技术研究中心

中国果菜

影响因子:0.204
ISSN:1008-1038
年,卷(期):2024.44(10)