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以“金蒜2号”大蒜为试材,采用盆栽试验,通过叶面喷施浓度为0.30、0.60、0.90g·L~(-1)的有机锗溶液,研究了锗对大蒜含锗量、产量和营养品质的影响。结果表明:蒜薹和鳞茎内的锗含量均随锗浓度的增加而增加;在锗浓度为0.00~0.60g·L~(-1),蒜薹和鳞茎的鲜质量随锗浓度的升高而升高,而后则随锗浓度升高而下降,在0.60g·L~(-1)锗浓度下最大,比对照升高了81.42%和107.7%;同时,蒜薹和鳞茎内大蒜素、维生素C、游离氨基酸、可溶性蛋白质和可溶性糖含量的变化也先随锗浓度升高呈现先升高后下降的趋势,在0.60g·L~(-1)锗浓度下达到最大值。因此,外喷锗处理栽培大蒜的锗浓度以0.60g·L~(-1)最好。
With “Garlic No.2” garlic as test material, pot experiments were carried out to study the effect of germanium on the content of germanium in garlic containing germanium by spraying organic germanium solution with the concentration of 0.30, 0.60 and 0.90 g · L -1. Effect of quantity, yield and nutritional quality. The results showed that the content of germanium in garlic sprouts and bulbs increased with the increase of germanium concentration. The fresh weight of garlic sprouts and bulbs increased with the increase of germanium concentration at the concentration of 0.00-0.60 g · L -1 , And then decreased with the increase of germanium concentration, which was the highest at 0.60g · L ~ (-1) germanium concentration, which increased by 81.42% and 107.7% compared with the control. At the same time, allicin, vitamin C, The changes of amino acid, soluble protein and soluble sugar also increased firstly and then decreased with the increase of germanium concentration, reaching the maximum under 0.60g · L -1 Ge concentration. Therefore, the germination concentration of germanium germinated garlic was 0.60g · L -1.