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本文根据“施肥措施——营养体建成及衰亡——物质运转与分配——粒重形成”的综合体系,研究了不同熟相小麦在粒重形成过程中各器官的一些主要生理性状的变化。从施肥及营养生理角度阐述了小麦不同熟相发生的原因和导致粒重形成差异的原因;并根据研究结果从理论上提出了高产条件下,争取正常熟相、提高粒重的“合理施肥运筹体制”。关于熟相的概念,除确定其形态色相表现之外,还根据粒重形成过程中的“源、库、流”关系,赋以新的内容。
Based on the comprehensive system of “Fertilization - Formation and decay of vegetative body - Material movement and distribution - Grain weight formation”, this paper studied some major physiological traits of various organs during grain weight formation Variety. From the point of fertilization and nutrition physiology, the causes of the different ripe phases of wheat and the reasons leading to the differences in the formation of grain weight were expounded. According to the results of the research, the reasonable fertilization Operating system “. On the concept of cooked phase, in addition to determine the performance of its color form, but also according to the process of grain weight in the ”source, library, flow" relationship, endowed with new content.