文献类型： 会议论文
第一作者： Xisheng GUO
作者： Xisheng GUO 1 ; Hongbin ZHU; Shuya YE; Wenjun WANG; Ji WU; R Hardter;
作者机构： 1.The Soil and fertilizer Institute, Anhui Academy of Agricultural Sciences, Anhui, China 230031
关键词： K source;quality;vegetables;yield
会议名称： Plant Nutrition for Food Security,Human Health and Environmental Protection
主办单位：
页码： 950-951
摘要： Field trials, carried out over a number of years at several sites, were conducted in order to better understand yield and quality differences in various vegetables, resulting from the form of potassium applied. The results indicated that, although K_2SO4 and KC1 significantly both increased the yield and quality of test vegetables, there are considerable differences between the effect of the two forms of potassium, according to the species of vegetable and the method of cultivation. The leafy vegetables benefited more from KC1 application. Vegetables whose reproductive tissues/organs are the focus of production, especially the less salt tolerant species, benefited more from the application of K_2SO4. For root vegetables such as ginger, the basal application of KC1 enhanced early vegetative growth, whereas a top-dressing of K2SO4 produced a higher economic yield. We concluded that the efficiency of K sources would be maximized if choices were made and methods chosen according to the vegetable species and cultivation practices.
分类号： Q945.1
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