不同酿酒葡萄品种钾素营养特点及其吸收与利用研究

高耀庭; 周涛; 王世荣

不同酿酒葡萄品种钾素营养特点及其吸收与利用研究

The study on different wine-grapes absorbing and using potassium

摘要

摘要: 采用水培和大田试验对“干红”、“干白”2个葡萄品种的K素营养特点及其吸收与利用的研究结果表明，2个葡萄品种干物质积累最大值时的介质浓度不同，“干红”葡萄品种的介质浓度(120μmol/L)高于“干白”葡萄品种(80μmol/L)，二者的生长速率、K素吸收效率、植株体内K浓度和根冠比均有显著差异。“干红”酿酒葡萄品种的土壤K素依存率低，为53.1%～80.3%，K肥利用率较高；而“干白”葡萄品种依存率为56.5%～82.1%，K肥利用率低。K素对植株鲜物质量、根长、根数、百粒重、结果枝率等均有明显影响，且可增加酿酒葡萄含糖量和出汁率。

Abstract: Water-culture experiment and field experiment are completed and the result shows that densities of medium of maximum accumulated dry masses are not equal, and density of red grapes(120μmol/L) is higher than that of white grapes(80μmol/L),and growth rate,utilization rate of potassium, density of potassium in plant and root/shoot ratio are remarkable diverse. The depending-rate of red grapes to potassius in soil is 53.1%～80.3%,and its potassium utilization rate is high. While the depending-rate of white grapes to potassium in soil is 56.5%～82.1% and its potassium utilization rate is low.Potassium can affect weight of plant,length of root,number of root,weight of a hundred grains,bearing branch, and increase the content of sugar and wine,and decrease acid degree.

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