【摘要】 以‘金乡白皮蒜’为试材,采用设施水培试验探讨了钾素对大蒜生理和品质的影响。试验设置5个K+水平,分别为0、3.0、6.0、9.0和12.0mmol·L-1。结果表明:在营养液K+浓度0～9.0mmol·L-1范围内,叶片色素含量和净光合速率,蒜薹和鳞茎干、鲜质量随K+浓度升高而增加,至K+9.0mmol·L-1时达最大,当K+浓度达到12.0mmol·L-1时呈下降趋势。蒜薹和鳞茎可溶性糖、维生素C、可溶性蛋白质及大蒜素含量在营养液K+浓度9.0mmol·L-1时最高,与不施钾相比,蒜薹中分别增加67.0%、31.22%、79.38%和76.38%,鳞茎中分别增加91.51%、45.61%、91.47%和99.26%。更多还原

【Abstract】 In this study,‘Jinxiang White Garlic’was cultivated with nutrient solution to investigate the effects of potassium in nutrient solution on physiological and quality of garlic. Five different K+ concentrations at 0,3.0,6.0,9.0 and 12.0 mmol· L-1 were designed. The results indicated that pigment content,net photosynthesis rate,fresh and dry weight of garlic sprout and bulb increased with K+ concentration ranging from 0–9.0 mmol ·L-1,while decreased in the treatment of 12.0 mmol · L-1 K+. Compared with 0 mmol · L-1 K+,the treatment of 9.0 mmol ·L-1 K+ enhanced the contents of soluble sugars,vitamin C,soluble proteins and allicin by 67.0%,31.22%,79.38% and 76.38%,respectively,in garlic sprout,while these indexes increased by 91.51%,45.61%,91.47% and 99.26%,respectively,in bulb.更多还原