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題名 | 楊桃園土壤深層施肥技術試驗 |
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作者 | 莊浚釗; | 書刊名 | 桃園區農業改良場研究報告 |
卷期 | 18 1994.09[民83.09] |
頁次 | 頁10-17 |
分類號 | 435.36 |
關鍵詞 | 楊桃; 深層鬆土施肥機; Carambola; Pneumatic cultivator; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗為探討利用深層鬆土施肥機將液體肥料注入土壤深層後,對楊桃產量及品質之影響。試驗採逢機完全區集設計,五處理,三重複,每處理2株。試驗結果顯示,利用深層鬆土施肥機,確可提高土壤pH、OM及大量元素含量;葉片氮、磷、鉀、鈣含量,各處理均屬於適宜值範圍內,僅鎂低於適宜值:另土壤穿刺阻力以固體化肥表施區,土層深度48公分處,硬度為最大達的kg/cm2,其餘處理經暴氣後土壤穿刺阻力則降低;果實產量與品質方面:以暴氣深施液肥區(化肥全量)之產量116公斤/株,較對照區(固體化肥表施)之106公斤/株,增產9.4%,次為固體化肥表施 + 深施暴氣區之110公斤/株,增產3.8%,其餘處理亦較對照區增產0.9-1.9%.果實糖度亦以暴氣深施液肥區(化肥全量)之9.2°Brix最佳,而對照區(固體化肥表施)之8.6°Brix最差,其餘處理之糖度亦較對照區高0.3-0.5°Brix;另果重、果汁重及糖酸比亦以對照區(固體化肥表施)最差。 |
英文摘要 | A field experiment was conducted to study the effect of deep incorporation of liquid fertilizers with a pneumatic cultivator on the yield and quality of carambola. The experiment was arranged in a randomized complete block design with five treatments in three replications, each treatment including two plants. After use of pneumatic cultivator the soil pH, O. M and large amount of available elements were higher than the check treatment. The leaf N、p、K、Ca contents were in optimal range. Only leaf Mg was lower than optimal range. The soil penetration resistance was highest, being 49 kg/cm2, at the 48 cm deep soil layer by surface dressing with solid fertilizer. The penetration resistance was decreased while the pneumatic cultivator was used. The yield of fruit in deep placement with liquid fertilizer in whole amount was the highest being 116 kg/plant, which was 9.4% higher than the check treatment, being 106 kg/plant, followed in surface dressing with solid fertilizer by pneumatic cultivator, being 110 kg/plant with 3.8% increased. The yields of other treatments were 0.9-1.9% higher than the check treatment. The9.2 °Brix was the best quality found in deep placement with liquid fertilizer in whole amount. The lowest 8.6 °Brix was found in surface dressing with solid fertilizer (CK). The °Brix of other treatments were 0.3-0.5 °Brix higher than the check treatment. The check treatment gave the lowest in fruit weight, juice weight and sweetness acid rate. |
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