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作 者 ：李贺 刘世琦 陈祥伟 王越 冯磊 刘景凯

期 刊 ：植物营养与肥料学报 2013年 19卷 5期 页码：1118-1128

关键词：青蒜苗；钙；生长；光合特性；品质；

Keywords:garlic seedling, calcium, growth, photosynthetic characteristic, quality,

摘 要 ：在水培条件下，研究不同钙水平对青蒜苗钙含量、生长、光合特性及品质的影响。供试Ca2+ 浓度分别为0、 1.0、 2.0、 3.0、 4.0、 5.0 mmol/L。结果表明，青蒜苗的钙含量随钙浓度的升高而升高，在5.0 mmol/L钙处理下达最大值；钙浓度在0～3.0 mmol/L范围内时，青蒜苗的生长量、色素含量、净光合速率（Pn）、蒸腾速率（Tr）及气孔导度（Gs）均随钙浓度的升高而增大，钙浓度高于3.0 mmol/L时则随之减小；同时，假茎和叶片中大蒜素、可溶性糖、维生素C（Vc）、游离氨基酸及可溶性蛋白的含量也先随钙浓度的升高而升高，然后随之下降，在3.0 mmol/L钙浓度时达到最高，分别比不施钙处理最大提高50.3%、84.7%、92.7%、53.5%、69.4% 和66.1%、113.1%、105.8%、66.1%、60.1%。因此，钙能有效促进青蒜苗生长，增加叶片色素含量，改善光合特性，并明显提高假茎和叶片中大蒜素、可溶性糖、Vc、 游离氨基酸及可溶性蛋白的含量，且Ca²⁺ 浓度在3.0 mmol/L 时效果最佳。

Abstract:Effects of different calcium (Ca) levels on calcium content, growth, photosynthetic characteristics and qualities of garlic seedlings were studied using nutrient solution culture. Six different Ca2+ concentration treatments: 0, 1.0, 2.0, 3.0, 4.0 and 5.0 mmol/L(T0, T1, T2, T3, T4, T5) were designed in the experiment. The results show that the Ca contents of garlic seedlings are increased with the increase of calcium concentration, and the Ca content reaches the maximum in the 5.0 mmol/L treatment. Within the calcium adding range of 0-3.0 mmol/L, the increments of pseudostems and leaves, pigment contents and photosynthetic parameters of leaves enhanced correspondently with the calcium concentrations, while in the range of 3.0-5.0 mmol/L, the three items decreased with the increase of the calcium concentrations. The contents of allicin, soluble sugar, vitamin C, free amino acid, soluble protein in pseudostems and leaves improved with the calcium concentrations increased from 0 to 3.0 mmol/L, and the highest increased values of these contents are 50.3%, 84.7%, 92.7%, 53.5%, 69.4% and 66.1%, 113.1%, 105.8%, 66.1%, 60.1%, while these indexes are also reduced when the calcium concentration is higher than 3.0 mmol/L. Thus, calcium could effectively improve the growth, photosynthesis and qualities of garlic seedlings, and the treatment of 3.0 mmol/L calcium concentration is the best.

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