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題名 | 灌溉方式與養液濃度對火鶴花生長及開花之影響=Effects of Irrigation Method and Nutrient Solution Concentration on Growth and Flowering of Anthurium |
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作者 | 黃欣釧; 葉德銘; Huang, Hsin-chuan; Yeh, Der-ming; |
期刊 | 臺灣園藝 |
出版日期 | 20120900 |
卷期 | 58:3 2012.09[民101.09] |
頁次 | 頁255-268 |
分類號 | 435.46 |
語文 | chi |
關鍵詞 | 潮汐灌溉; 電導度; 植體元素分析; 底部灌溉; Ebb-and-flow irrigation; Electrical conductivity; Plant tissue analysis; Sub-irrigation; |
中文摘要 | 以養液循環之潮汐灌溉系統栽培盆花,可省水省肥,避免養液流失而汙染環境。本研究於潮汐灌溉或傳統澆灌下,以逆滲透水配成0%、25%、50%、75%和100% (電導度值分別為0.0、0.5、1.0、1.5 和2.0 dS‧m^(-1))強生氏營養液(Johnson's solution)濃度,探討灌溉方式與養液濃度對火鶴盆花"粉冠軍"生長及開花之影響。結果顯示以潮汐灌溉栽培之植株生長較傳統澆灌者佳,兩種灌溉方式皆以施用25%營養液濃度處理者具較多葉片及花朵。潮汐灌溉處理之植株有較高之花朵乾重質量比(mass fraction)。葉片之氮、磷、鉀濃度隨施用營養液濃度提高而增加,而葉片鎂濃度隨施用養液濃度提高而下降。施用50%營養液濃度使總葉片之巨量元素含量飽和。以1介質:2水萃取法(體積比)分析結果顯示,潮汐灌溉處理之上層介質電導度值高於傳統澆灌處理者。兩種灌溉方式下,施用75%和100%營養液濃度之中下層介質電導度值超過0.75 dS‧m^(-1),增加葉緣壞疽之葉數及耳部褪色之佛焰苞數。 |
英文摘要 | Recycled nutrition in ebb-and-flow (E-F) system can reduce water and fertilizer usage to avoid fertilizer leaching and water pollution. The present study investigated the effects of five (0%, 25%, 50%, 75%, and 100%) Johnson's solution concentrations on growth and flowering of Anthurium 'Pink Champion' under E-F or hand-watering system. Results showed that plants grew better under E-F than hand-watering. For both irrigation methods, the best leaf and flower growth occurred in plants with 25% nutrient solution treatment. The ratio of flower dry weight to total dry weight was higher in E-F than in hand-watering. Leaf N, P, and K concentrations increased, while leaf Mg decreased, as solution concentration increased. Leaf macro-element contents saturated in plants with 50% or higher nutrient solution concentrations. Electrical conductivity (EC) values of the upper medium portion were higher under E-F than hand-watering treatment as measured with 1 medium : 2 water extraction method (by volume). For both irrigation methods, plants exhibited more necrotic leaves and discolored spathes when applied with 75% or 100% nutrient solution, with EC values > 0.75 dS‧m^(-1) of the middle and bottom medium portions. |
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