摘要： 研究了生菜水培过程中，用混合氨基酸替代20%硝态氮时，不同的氨基酸添加方式和营养液的杀菌方式对生菜产量和品质的影响。试验于生菜采收前12d开始进行，试验设置4个处理：A.替代氨基酸1次全部加入；B.每3 d添加氨基酸替代总量的1/4，共添加4次；C.氨基酸分次添加（添加方式同B处理），每次添加前营养液通臭氧0.h杀菌；D。氨基酸分次添加（添加方式同B处理），每次添加前把营养液加热到60~70℃保持10min进行杀菌，然后迅速把营养液温度降低到常温。结果表明，在不杀菌的情况下，1次添加的产量和品质优于分次添加，但在降低硝酸盐含量方面，分次添加优于1次添加；在分次添加的情况下，杀菌与不杀菌相比，杀菌可以明显提高生菜的产量和品质，加热杀菌对生菜产量和品质的影响优于臭氧杀菌，臭氧杀菌处理的生菜根系活力、叶绿素等指标高于加热杀菌，但2种杀菌方式之间差异不大。
关键词:
氨基酸,
添加方式,
营养液,
杀菌方式,
生菜,
产量与品质
Abstract: In hydroponics,the treatment of partial(20%) replacement of nitrate by amino acid can improve the quality of the lettuce obviously and can reduce the nitrate content of the lettuce especially.But,Amino acid will be decomposed by microbes when they stay in solution too long,so the plant's assimilating efficiency is low.In order to solve this problem,we studied the effect of different fertilization ways of amino acid and the sterilization ways of nutrient solution on the production and the quality of the lettuce in hydroponics when the 20% nitrate of solution were replaced by mixed amino acid.This experiment was done 12 days before harvest and we designed 4 treatments:A,All the amino acid was added to solution 1 time;B,All amino acid was divided four times to add to solution,1 time per 3 days;C,All the amino acid was divided four times to add to solution as that of treatment B,but every time before the amino acid was added,we sterilized the solution for half an hour by releasing ozone;D,All the amino acid was divided four times to add to solution as that of treatment B,but every time before the amino acid was added,we sterilized the solution for 10 minutes by heating the solution up 60-70℃.The results are as follows:the way of fertilization 1 time is prior to the way of fertilization several times when the nutrient solution was not been sterilized; The production and the quality of the lettuce in sterilized nutrient solution will be higher than that of the lettuce in the fertilized nutrient solution;The way of sterilization by heating is prior to the way of sterilization by re-leasing ozone.The difference of the effect of the two ways of sterilization by heating and releasing ozone on the lettuce is not evident.
Key words:
Amino acid,
Fertilization ways,
Nutrient solution,
Sterilization ways,
Lettuce,
Production and quality
中图分类号:
陈艳丽, 王吉庆, 孙守如, 高新生, 李绍鹏. 氨基酸添加方式和营养液杀菌方式对生菜产量与品质的影响[J]. 华北农学报, 2006, 21(2): 108-112. doi: 10.3321/j.issn:1000-7091.2006.02.026.
CHEN Yan-li, WANG Ji-qing, SUN Shou-ru, GAO Xin-sheng, Shao-peng. Effect of Different Fertilization Ways of Amino Acid and the Sterilization Ways of Nutrient Solution on the Production and the Quality of the Lettuce[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2006, 21(2): 108-112. doi: 10.3321/j.issn:1000-7091.2006.02.026.