WANG Peng,ZHANG Xin-mei,HOU Xue-kun,et al.Effect of Fermened Cake on Nutrients and Quality of Potato[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(01):44-46.
发酵饼肥对马铃薯养分吸收与品质的影响
- Title:
- Effect of Fermened Cake on Nutrients and Quality of Potato
- 文章编号:
- 1002-2767201101-0045-02
- Keywords:
- fermented cake; potato; quality
- 分类号:
- S532
- 文献标志码:
- A
- 摘要:
- 研究了风沙土上发酵饼肥对马铃薯氮和钾的积累、产量和品质的影响。结果表明:发酵饼肥能促进马铃薯植株氮和钾的吸收能力,较常规施肥提高马铃薯产量达8.16%~24.47%,增加淀粉、维生素C、粗蛋白含量,其淀粉含量达14%~16%,表明发酵饼肥具有提高马铃薯产量和改善品质的作用。
- Abstract:
- The effect of fermented cake on nutrients and quality of potato in sandy soil was studied.The results showed that fermented cake could enhance accumulation of nitrogen and potassium in plants,compared to the traditional fertility,the yield could increase by 8.16%~24.47%,the starch content could reach 14%~16%.It indicated that the fermented cake had the function of increasing the yield and quality of potato.
参考文献/References:
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备注/Memo
基金项目:黑龙江省农垦总局资助项目(HNKXIV-06-09a)