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烤烟论文：微生物有机肥对陇东烤烟品质的影响及机理研究【中文摘要】针对陇东烤烟生产中存在的因长期连作和有机肥施用不合理引起的烟叶化学和香味品质品质下降,尤其是中性致香物质含量较低、香气不足和商品特性下降等问题,本研究于2009年在甘肃省正宁县进行大田试验,研究施用微生物有机肥对烤烟化学品质和香味品质的影响,并对其影响机理进行初步探讨,旨在为当地烤烟的合理施肥提供依据。主要试验结果如下:1微生物有机肥对陇东烟叶化学品质的影响研究1.1微生物有机肥对烟叶化学品质的影响微生物有机肥(BIO)的施用显著提升了烟叶的化学品质,使烟叶主要化学成分(钾、烟碱、总糖和【英文摘要】Lowcontentofthemainchemicalcomponents(MCC)andneutralaromacomponents(NAC),lackofaromaandflavor,andthedeclineincommoditycharacteristicscausedbylong-timecontinuouscroppingandirrationalfertilizationhavebeentheseriousproblemsinflue-curedtobaccoproductionineastofGansuProvince.AfieldexperimentwascarriedoutinZhengningCountyinGansuProvincein2009inordertostudytheeffectsofbio-organicfertilizer(BIO)applicationonchemicalandaromaticqualitiesofFlue-curedTobaccoinEastofGansuProvinceanditspreliminaryechanisms.Theresultsshownthat:Chemicalqualityofflue-curedtobaccowasprovedwithapplyingbio-organicfertilizer,thecontentsofpotassiumandnicotineandtotalsolublesaccharidesandreducingsugarwithintobaccoleaveswereincreasedsignificantly,theratiobetweentotalsolublesaccharidesandproteintrendedmoretonormalandmeasureduptothestandardofhighqualitytobaccoleaves.thecontentofpotassiuminupperleaves,middleleavesandbottomleaveswereincreasedby30.20%,26.30%and50.50%respectivelycomparedwithCKandnicotineby42.67%,28.50%,99.11%and20.38%respectively.ApplicationofBIOreducedthedifferencevaluebetweentotalsolublesaccharidesandreducingsugarandtheratiobetweentotalsolublesaccharidesandproteinatdifferentpositionsoftobaccoleavestrendedtothesuitablerangeatthesametime.BIOreducedpHvalueoftobacco-plantingsoilby0.06unitcomparedwithCKandenhancedsoilfertilitySimultaneously.thecontentoforganicmatterandavailablenitrogenandavailablephosphrousandavailablepotassiuminsoilweresignificantlyincreasedby30.25%、28.50%、104.57%and7.80%respectively.?Meanwhile,applicationofBIOsignificantlyaffectdthemicrobialdiversityinsoilplantedflue-curedtobaccoandreducedtheratiobetweenfungiandbacteria,thosecouldbringaboutsoilbeinginthestateofmorehealth.Namely,enhancementofsoilfertilityandbiologicalfeatureswasthefoundationthatBIOcouldprovechemicalqualitiyofFlue-curedTobacco.Applicationofbio-organicfertilizerobviouslypromotedthegrowthanddevelopmentofflue-curedtobaccoandincreasedthecontentofchlorophyllintobaccoleavesduringthewholegrowthperiod,Inaddition,thenumberandbiomassandareaoftobaccoleavesinlaterdevelopmentalstagewereincreasedbydifferentextent,whichcouldimprovethecanopiedphotosyntheticcharacteristicsandphotosyntheticproductivityandweregoodfordry-matterproductionandsugaraccumulation.ComparedwithCK,thenitrogenandpotassiumaccumulationamountsofBIOtreatmentwereobviouslyhigherthanCKinlaterdevelopmentalstage,atthesametime,BIOaffectednitrogenandpotassiumdistributionindifferentorgansandmorenutrientsflowedtotobaccoleaves,whichwerethe?majorcausewhythecontentsofnitrogenandnicotineandpotassiumwithintobaccoleavesunderBIOtreatmentwereobviouslyhigherthanthoseofCK.BIOsignificantlyprovedphysiologicalactivityoftobaccorootsandincreasedabilityofabsorbingmineralnutrientsinroot.ComparedwithCK,oxidizingabilityofrootandactivityofrootsystemunderBIOtreatmentwereincreasedby22.27%and9.76%respectively.BIOsignificantlyincreasedthetotalcontentofNACintobaccoleavesby26.79%-134.33%comparedwithCK.ThetotalcontentofNACatdifferentpositionoftobaccoleaveshaddramaticallydifferentreactiontoBIO,namely,thebiggestincreasewasobservedintheupperleaves,andthetotalcontentofNACinupperleaves,middleleavesandbottomleaveswereincreasedby134.33%,81.03%and26.79%respectivelycomparedwithCK.BIOapplicationalsochangedtheordersofthetotalcontentofNACintobaccoleavesatdifferentpositions,theorderofupperleavesbottomleavesmiddleleavesinCKtreatmentwereturnedintoupperleavesmiddleleavesbottomleavesinBIOtreatment,whichisfavorabletotheoutputvalueoftobaccoproduction.ThemainNACintobaccoleavesinZhengningisneophytadiene,accountingfor79.67%-89.43%ofthetotalamount.Theneophytadienecontentinupper,middleandbottomleavesofBIOtreatmentwereincreasedsignificantlyby157.33%,88.15%and31.17%respectivelycomparedwithCK.BIOimprovedthenitrogenabsorptionbytobacco,whichnotonlyincreasedthechlorophyllcontentintobaccoleaves,theprecursorofneophytadiene,butpostponedthesummitofchlorophyllcontentbyabout15daysaswellwhichcouldextendthematureperiod.ActivitiesofinvertaseandnitratereductaseatroundtopstageinBIOtreatmentwereincreasedby30.02%and13.42%comparedwithCK,whichcontributedtothedrymatteraccumulation,nitrogenuptake,aswellastothesynthesisofNACandchlorophyll.【关键词】烤烟微生物有机肥化学品质香味品质新植二烯【英文关键词】Flue-curedtobaccoBio-organicfertilizerChemicalqualityAromaticqualityNeophytadien【目录】微生物有机肥对陇东烤烟品质的影响及机理研究摘要2-4Summary4-6缩略语及专有词汇检索表10-11第一章绪论11-161研究背景11-121.1烤烟生产在我国国民经济中的地位和作用111.2甘肃省烤烟的生产历史与现状11-121.3正宁县烤烟生产历史与现状122立项依据12-162.1烤烟生产所面临的品质问题12-132.2烤烟有机肥施用中的常见问题13-142.3烤烟连作障碍问题14-152.4烤烟的营养调控15-16第二章文献综述16-301微生物有机肥在农业生产上的应用16-221.1微生物有机肥的概念161.2微生物有机肥在我国的发展历程和现状16-191.3微生物有机肥农作物上的应用19-222烤烟品质的概念与分类22-262.1烤烟品质的概念与分类222.2烟叶的品质因素22-263微生物有机肥在烤烟上的应用26-303.1微生物有机肥对烤烟化学品质的影响273.2微生物有机肥对烤烟香味品质的影响27-283.3微生物有机肥防病控病28-293.4微生物有机肥对植烟土壤的影响29-30第三章材