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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (10): 207-211.

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

水培条件下硫对大蒜营养品质和鲜重的影响

刘中良,刘世琦,张自坤   

  • 收稿日期:2010-01-26 修回日期:2010-03-10 出版日期:2010-05-20 发布日期:2010-05-20
  • 基金资助:

    园艺作物基因资源挖掘与种质创新利用研究

Effects of Sulfur Content in Nutrient Solution on Nutrition Quality and Fresh Weight of Garlic

Liu Zhongliang , Liu Shiqi, Zhang Zikun   

  • Received:2010-01-26 Revised:2010-03-10 Online:2010-05-20 Published:2010-05-20

PDF (PC)

1046

摘要：

通过霍格兰氏完全营养液栽培大蒜研究了不同供硫水平对大蒜营养品质及鲜重的影响。结果显示：硫可显著提高大蒜的品质指标，当营养液硫浓度为2.25 mmol?L-1时，金乡紫皮蒜和金乡白皮蒜鳞茎中大蒜素、可溶性糖、游离氨基酸含量最高，比不施硫处理分别提高48.78%、176.90%、87.80%、44.82%、127.92 %和63.58%，在此浓度下，蒜薹中的大蒜素、维生素C、可溶性糖和游离氨基酸含量也较高。当营养液硫浓度为1.50 mmol?L-1时，两个品种蒜薹可溶性蛋白质含量最高，而鳞茎中蛋白质含量则以高硫浓度（3.75 mmol?L-1）时最高。同时，硫可显著增加大蒜鳞茎和蒜薹的鲜重，至硫浓度为2.25 mmol?L-1时达最大。

关键词: 八达岭林场, 八达岭林场, 森林健康, 构成指数, 结构-多样性指数

Abstract:

Effects of different sulfur content on garlic nutrition quality and fresh weight were studied by Hoagland nutrient solution. The main results are as follows: Sulfur could obviously increase quality indices, when sulfur content was 2.25mmol?L-1, the allicin, soluble sugar, free amino acid contents in bulb of two garlic cultivars were higher, which were increased by 48.78%, 176.90%, 87.80%, 44.82%, 127.92 % and 63.58%, respectively, and the allicin, soluble sugar, vitamin C, free amino acid contents in bolt were higher. When sulfur content was 1.50 mmol?L-1, the soluble protein contents in bolt reached maximum, Higher content of sulfur (3.75 mmol?L-1) increased the contents of soluble protein in bulb. With sulfur content increased, the fresh weight of garlic of the two cultivars was increased, when sulfur treatment content was 2.25mmol?L-1, the fresh weight reached maximum.