硝化抑制剂及其组合对小白菜产量、品质的影响与土壤残留分析
Effect of nitrification inhibitors and their combinations on yield and quality of Brassica chinensis and analysis of their inhibitor residue in soil
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摘要: 采用网室盆栽试验,研究了3种不同硝化抑制剂及其组合对清江白产量和品质的影响。结果表明,尿素配施3种不同硝化抑制剂及其组合的清江白硝酸盐含量呈现相似的波动曲线,菜体硝酸盐总体呈降低的趋势,降幅在8.34%～65.60%之间。配施不同硝化抑制剂及其组合的清江白,收获时菜体硝酸盐比对照减少13.21%～70.86%,产量增加3.45%～59.42%,叶绿素总量增加0.15%～27.41%,类胡萝卜素增加2.30%～29.15%,Vc提高26.00%～131.97%,植株N、P、K也有不同程度的提高。单施3种硝化抑制剂的作用效果以硝化抑制剂Ⅰ效果最好,从组合看,整体表现为配施硝化抑制剂Ⅰ的组合效果较好,其中硝化抑制剂Ⅰ+Ⅱ+Ⅲ的硝化抑制作用效果最佳。对配施硝化抑制剂Ⅰ的残留量研究表明,硝化抑制剂Ⅰ施用67 d后,降解率为89.93%。Abstract: A hyocaust plot experiment was employed to study the effects of three different nitrification inhibitors and their combinations on yield and quality of Brassica chinensis.A similar fluctuant pattern on vegetable nitrate contents during the growing period of B.chinensis was observed when different nitrification inhibitors were added to urea.The nitrate in vegetable decreased,by 8.34%-65.60% on average.After harvest,it decreased by 13.21%-70.86%.As compared to the control,the yield and contents of nitrate,chlorophyll,carotenoid and vitamin C of B.chinensis increased by 3.45%-59.42%,13.21%-70.86%,0.15%-27.41%,2.30%-29.15%,and 26.00%-131.97%,respectively.At the same time,the nitrogen,phosphorus and potassium in the plant increased in varying degrees.The Nitrification InhibitorⅠwas found to be the best among three inhibitors tested,when they were added individually to urea.The combinations of the Nitrification Inhibitor I and other inhibitors were also better than those of the others.The best combination was found to be Nitrification InhibitorsⅠ+Ⅱ+Ⅲ.Significant portion(i.e.,89.93%) of the Nitrification Inhibitor I was degraded,67 days after the fertilization.
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