| 李金强,李文云,柏自琴,方明忠,罗福贤.果园营养诊断配方施肥对琯溪蜜柚及桃产量品质的影响初探[J].中国南方果树,2013,42(4): |
| 果园营养诊断配方施肥对琯溪蜜柚及桃产量品质的影响初探 |
| Primary exploration on the nutrition diagnosis prescription fertilization effect on Guanxi pomelo and peach yield and quality |
| 投稿时间：2013-04-16 修订日期：2013-06-24 |
| DOI： |
| 中文关键词: 营养诊断 配方施肥 琯溪蜜柚 桃 品质 |
| 英文关键词:Nutrient diagnosis Prescription Fertilization Guanxi pomelo Peach Quality |
| 基金项目:贵州省科技重大专项【黔科合重大专项字（2011）6010号】；贵州省创新能力建设专项资金（黔科合院所创能2010-4009）；国家现代农业柑橘技术体系—贵州特色柑橘综合试验站 |
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| 中文摘要: |
| 通过土、叶样营养元素分析，土样营养元素以有效Ca含量最高，其依次顺序为：有效Ca>有效Mg>有效K>有效N>有效Fe>有效P>有效Cu>有效Zn，有效P、有效Cu、有效Zn缺乏；叶片营养元素与适量标准相比较，琯溪蜜柚叶片养分含量，有效Zn严重缺乏，有效Cu、有效P、有效Mg、有效K、有效Ca和有效Fe都处于低量范围内，有效N、有效Ca和有效Fe处于高量;桃叶片养分含量与适量标准相比较，有效Ca严重缺乏，有效N处于高量，有效K在适量范围内，其它处于低量范围内；结果表明，初步推算的琯溪蜜柚和血桃试验园的配方施肥量，均能显著提高果实产量。琯溪蜜柚试验园与对照园相比，平均亩产增加 36.15%，固酸比提高4.26%，糖酸比提高18.03%；血桃试验园与对照园相比，平均亩产增加 37.67%，总糖、总酸、Vc、固形物、可食率含量与对照相比分别提高了6.10%、6.90%、34.55%、9.28%、2.10%。 |
| 英文摘要: |
| By testing the nutrient elements of soil and leaves samples, we found that the content of available Ca was most abundant, then followed by available Mg, available K, available N, available Fe, available P, available Cu, and available Zn. And the last three nutrients were deficient. Compared with the moderate standard, the Guanxi pomelo leaf was seriously Zn deficiency, and the content of available Cu, available P, available Mg, available K, available Ca, available Fe were all at low level, while available N was at high level. Available Ca in the peach leaf was seriously deficient, available N was also at high level, then available K was in the range of moderate standard, and the others were all at low level. This indicated that the preliminary prescription fertilizing amount in the Guanxi pomelo and peach orchards could obviously increase yield. Compared with the control orchards, yield in the Guanxi pomelo orchards averagely increased 36.15% per mu, solid-acid ratio increased 4.26%, and sugar-acid ratio increased 18.03%. While in the peach orchards, yield increased 37.67%. Total sugar, total acid, Vc, solid content, edible rate separately increased 6.10%, 6.90%, 34.55%, 9.28%, 2.10%. |
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