曾斌,何科佳,龚碧涯,潘美山,张力.不同基质对“莱格西”蓝莓生长的影响[J].中国南方果树,2019,48(4): |
不同基质对“莱格西”蓝莓生长的影响 |
Effects of Different Substrates on the Growth of “Legacy” Blueberry |
投稿时间:2019-03-16 修订日期:2019-05-09 |
DOI:10.13938/j.issn.1007-1431.20190149 |
中文关键词: 基质 蓝莓 组培苗 椰糠 土壤改良 |
英文关键词:Substrates Blueberry tissue Cultured seedling Coconut chaff Soil amelioration |
基金项目:湖南省自然科学省市联合基金项目(2017JJ4008)、湖南省农业科学院科技创新项目(2016QN17)。 |
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中文摘要: |
以农业废弃物椰糠、锯末和草炭、河沙为主要基质材料,盆栽蓝莓组培苗1年,并测定基质pH值和幼苗的生长相关指标。结果表明:9个基质组合(T3~T10、T14)pH值较适合蓝莓幼苗的生长,尤其是T14(草炭)pH值保持稳定,椰糠和生锯末作为基质成分表现出良好的潜力;不同基质处理对蓝莓幼苗的苗高、冠幅、分枝数、分枝长度和粗度、新梢数、新梢长度、叶片数影响显著,其中T3(草炭:椰糠=1:1)表现较好,表现较差的为T11(生锯末:河沙=2:1)、T12(椰糠:生锯末=1:1)。结合基质pH值变化和幼苗生长指标,认为草炭:椰糠=1:1的栽培基质较适合莱格西蓝莓组培幼苗生长,并推测用椰糠部分代替草炭作为蓝莓育苗和土壤改良的原料是可行的。 |
英文摘要: |
Using coconut chaff, sawdust, turfy soil and river sand as the main matrix materials, potted “Legacy” tissue cultured blueberry seedlings was conducted for 1 year, and the pH value of the matrix and the growth related indexes of the seedlings were determined.The results showed that the pH value of 9 matrix combinations (T3 ~ T10, T14) was more suitable for the growth of blueberry seedlings, especially the pH value of T14 (peat soil) remained stable, and coconut bran and raw sawdust showed good potential as matrix components.Different substrate treatments had significant effects on seedling height, crown width, branch number, branch length and roughness, number of new shoots, length of new shoots and number of leaves of blueberry seedlings, among which T3 (turfy soil: coconut bran =1:1) performed better, while T11 (raw sawdust: river sand =2:1) and T12 (coconut bran: raw sawdust =1:1) performed worse.Combined with the change of pH value of substrate and the growth index of seedlings, it was considered that the cultivation matrix of turfy soil: coconut bran =1:1 was more suitable for the growth of “Legacy” tissue cultured blueberry seedlings, and it was speculated that the partial substitution of coconut bran for turfy soil as the raw material of blueberry seedling and soil improvement was feasible. |
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