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《Journal of Changjiang Vegetables》 2012-14
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Effects of Different Nitrogen Treatments on Vegetable Yield and Nitrate Content

ZHAO Changsheng1,HU Chengxiao2,CHEN Qingfeng1 (1.Analysis and Test Center,Shandong Academy of Agricultural Sciences,Ji'nan 250014;2.Department of Resources and Environment,Huazhong Agricultural University)  
Taking the typical vegetables in central China as materials,this paper studied the effects of different nitrogen treatments on yield and nitrate content of vegetables.The results showed that,with the increase of the nitrogen application dose,the vegetable yield increased firstly and then decreased.The vegetable nitrate content increased as the nitrogen application dose increased,and they were significantly positive relevant.The vegetable nitrate content during the trail period was as follows: Chinese cabbagespinach and radishpepper.Considering the yield and nitrate content of vegetables comprehensively,the optimum nitrogen application doses were 180-270 kg/hm2,40-80 kg/hm2,150-300 kg/hm2 and 120-180 kg/hm2 for autumn Chinese cabbage,winter spinach,spring and summer pepper and autumn radish respectively.There were obvious differences among vegetable yield in different seasons,and the yield in spring was significantly higher than those in autumn and winter.
【Fund】: 农业部“948”项目“氮淋失预测模型引进及其在菜地氮营养管理上的应用”(2003-Z54);; 山东省科学院博士基金(科基合字(2010)第20号);; 国家重大科技水专项(2009ZX07210-009)
【CateGory Index】: S63
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