苹果发酵液对缺铁苹果树叶片铁含量及光合特性的影响

doi:10.3864/j.issn.0578-1752.2012.03.010

Abstract

Abstract: 【Objective】This study was conducted to discover the effectiveness on the correction of iron chlorosis to the leaves of young apple trees (M.domestica cv. Red Fuji /M.hupehensis var. Pingyiensis) with apple fruit fermentation broth. 【Method】In order to find out the effects of apple fruit fermentation broth on the content of chlorophyll, active iron and the changes of chlorophyll fluorescence parameters and photosynthetic parameters in leaves, the experiments were carried using the 2 years old apple trees, root application with apple fruit fermentation broth as treatments. 【Result】 The results showed that apple fruit fermentation broth remedied the iron chlorosis of young apple trees obviously, and significantly increased a series of parameters of leaves such as content of chlorophyll, active iron, specific leaf weight, actual photochemical efficiency of PSⅡ(ΦPSⅡ), net photosynthetic rate (Pn) and stomata conductance (Gs).【Conclusion】Apple fermentation broth had lower pH of alkaline soil, and has some ability to chelate iron. It was conducive to apple trees of iron absorption, transport and use, and had a good correction effect to the iron chlorosis by applying apple fermentation broth+FeSO4 to roots.

Key words: apple fruit fermentation broth, young apple trees, iron chlorosis, photosynthesis

LI Xiao-Meng, QI Ya-Ping, WANG Rong-Juan, YAO Yun-Cong, JI Qian-Long. Effects on the Iron Content and Photosynthetic Characteristics of the Leaves of Iron Chlorosis Apple Trees with Apple Fermentation Broth[J].Scientia Agricultura Sinica, 2012, 45(3): 489-495.

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Effects on the Iron Content and Photosynthetic Characteristics of the Leaves of Iron Chlorosis Apple Trees with Apple Fermentation Broth

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