蔬菜Issue(5)：50-58,9.DOI:10.26924/j.cnki.sczz.2025.5006
外源聚谷氨酸调控水培韭菜生长、生理及品质的研究
Research of Exogenous Polyglutamic Acid on the Growth,Physiology and Quality of Hydroponic Allium tuberosum
摘要
Abstract
In order to explore the effects of different concentrations of exogenous polyglutamic acid on the growth and quality of Allium tuberosum,different concentrations of polyglutamic acid solution(0.0,1.0,2.0,3.0,4.0,5.0 mL/L)were applied in the nutrient solution by using Allium tuberosum variety of'Jingjiu No.1'as the test material,and the growth,physiology,flavor quality and nutritional quality of hydroponic Allium tuberosum during the second harvest were compared and analyzed.The results showed that when the concentration of polyglutamic acid was 3.0 mL/L,the plant height,stem diameter,fresh weight per plant and yield per 667 m2 of Allium tuberosum were significantly higher than that of the control without polyglutamic acid by 31.05％,20.25％,47.66％and 48.01％,respectively,contents of vitamin C,soluble sugar,soluble protein,total phenol,flavonoid and pyruvic acid were also the highest,with significantly increase of 34.72％,44.63％,13.46％,81.88％and 182.68％compared with the control,respectively,and nitrate nitrogen content was the lowest,which decreased significantly by 24.26％compared with the control;the average value of the membership function of yield and nutritional quality of Allium tuberosum ranked first,although its chlorophyll a and chlorophyll b were significantly lower than those of the control,the net photosynthetic rate(Pn),gas conductance(Gs),transpiration rate(Tr),PSII light energy conversion efficiency(Fv/Fm)and photochemical quenching coefficient(qP)were significantly increased by 62.43％,83.95％,210.09％,15.46％and 14.65％,respectively.Compared with the control,the proportion of umami amino acids in hydrolyzed amino acids in this treatment increased by 0.56 percentage point,while that of bitter amino acids decreased by 0.36 percentage point.Comprehensive analysis showed that the concentration of polyglutamic acid of 3.0 mL/L was the optimum level for Allium tuberosum under hydroponic conditions.This conclusion provides a theoretical basis for exploring cultivation methods to improve the flavor of hydroponic Allium tuberosum.关键词
水培/韭菜/聚谷氨酸/生长/生理/光合特性/品质/风味Key words
hydroponic/Chinese chive/polyglutamic acid/growth/physiology/photosynthetic characteristic/quality/flavor引用本文复制引用
黄滕瑶,季延海,刘明池,陈婕,王丽萍,王素娜..外源聚谷氨酸调控水培韭菜生长、生理及品质的研究[J].蔬菜,2025,(5):50-58,9.基金项目
河北省现代农业产业技术体系露地蔬菜创新团队(HBCT2024140206) （HBCT2024140206）
邯郸市设施蔬菜技术创新中心后补助经费(23313014044) （23313014044）
国家现代农业产业技术体系项目(CARS-24-B-02,CARS-23-G-06). （CARS-24-B-02,CARS-23-G-06）
