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1、烤烟论文：微生物有机肥对陇东烤烟品质的影响及机理研究【中文摘要】针对陇东烤烟生产中存在的因长期连作和有机肥施用不合理引起的烟叶化学和香味品质品质下降,尤其是中性致香物质含量较低、香气不足和商品特性下降等问题,本研究于2009年在甘肃省正宁县进行大田试验,研究施用微生物有机肥对烤烟化学品质和香味品质的影响,并对其影响机理进行初步探讨,旨在为当地烤烟的合理施肥提供依据。主要试验结果如下:1微生物有机肥对陇东烟叶化学品质的影响研究1.1微生物有机肥对烟叶化学品质的影响微生物有机肥(BIO)的施用显著提升
2、了烟叶的化学品质,使烟叶主要化学成分(钾、烟碱、总糖和【英文摘要】Lowcontentofthemainchemicalcomponents(MCC)andneutralaromacomponents(NAC),lackofaromaandflavor,andthedeclineincommoditycharacteristicscausedbylong-timecontinuouscroppingandirrationalfertilizationhavebeentheseriousproble
3、msinflue-curedtobaccoproductionineastofGansuProvince.AfieldexperimentwascarriedoutinZhengningCountyinGansuProvincein2009inordertostudytheeffectsofbio-organicfertilizer(BIO)applicationonchemicalandaromaticqualitiesofFlue-curedTobaccoinEastofGansuProvin
4、ceanditspreliminaryechanisms.Theresultsshownthat:Chemicalqualityofflue-curedtobaccowasprovedwithapplyingbio-organicfertilizer,thecontentsofpotassiumandnicotineandtotalsolublesaccharidesandreducingsugarwithintobaccoleaveswereincreasedsignificantly,ther
5、atiobetweentotalsolublesaccharidesandproteintrendedmoretonormalandmeasureduptothestandardofhighqualitytobaccoleaves.thecontentofpotassiuminupperleaves,middleleavesandbottomleaveswereincreasedby30.20%,26.30%and50.50%respectivelycomparedwithCKandnicotin
6、eby42.67%,28.50%,99.11%and20.38%respectively.ApplicationofBIOreducedthedifferencevaluebetweentotalsolublesaccharidesandreducingsugarandtheratiobetweentotalsolublesaccharidesandproteinatdifferentpositionsoftobaccoleavestrendedtothesuitablerangeatthesam
7、etime.BIOreducedpHvalueoftobacco-plantingsoilby0.06unitcomparedwithCKandenhancedsoilfertilitySimultaneously.thecontentoforganicmatterandavailablenitrogenandavailablephosphrousandavailablepotassiuminsoilweresignificantlyincreasedby30.25%、28.50%、104.57%
8、and7.80%respectively.?Meanwhile,applicationofBIOsignificantlyaffectdthemicrobialdiversityinsoilplantedflue-curedtobaccoandreducedtheratiobetweenfungiandbacteria,thosecouldbringaboutsoilbeinginthestateofmorehealth.Namely,enhancementofsoilfertil
