|Table of Contents|

Effect of Different Nitrogen Application Levels on the Root Morphology, Nodulation and Nitrogen Fixation in 7S Subunit Lacked Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年02期
Page:
267-274
Research Field:
Publishing date:

Info

Title:
Effect of Different Nitrogen Application Levels on the Root Morphology, Nodulation and Nitrogen Fixation in 7S Subunit Lacked Soybean
Author(s):
JIANG Yan1; 2; WANG Qingquan3; LI Yuanming1; 2; WANG Shaodong1; 2; LIU Wei1; 2
1Heilongjiang Academy of Green Food Science，Harbin 150028, China;
2College of Agriculture, Northeast Agricultural University，Harbin 150030,China;
3.Diversification Bureau, Heilongjiang Forest Industry Office, Harbin 150003, China
Keywords:
7S subunit lacked soybean;  Root morphology;  Nitrogenase activity;  Nitrogen level
PACS:
-
DOI:
1.11861/j.issn.1000-9841.2017.02.0267
Abstract:
In order to popularize 7S subunit lacked soybean effectively, the experiment was conducted with 4 nitrogen levels (pure N )inculding N0 (0 mg?kg-1), N1 (25 mg?kg-1), N2 (50 mg?kg-1) and N3 (75 mgkg-1) with Dongfu 2(7S subunit lacked soybean line)The response of soybean root morphology, nodulation and nitrogen fixation to different nitrogen application levels were studied with pot cultivation The results showed that under N1(25 mg?kg-1) level root dry weight and root to shoot ratio increased, root nodule nitrogen fixation potential and yield per plant were higher than others Under N2 (50 mg?kg -1) level root length, root surface area, root volume were larger than the other treatments in the late growth stage, root dry weight was biggest, root to shoot ratio was lower, nitrogenase activity and seed yield per plant were highestnUnder N3(75 mg?kg-1) level plant dry weight was higher, but plant invalid growth was occurrednNodule number, nitrogen fixation potential, root to shoot ratio and yield were lowernTaking into account of seed yield and root characteristics, appropriate N fertilizer amount of 7S subunit lacked soybean was 25-50 mg?kg-1

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Last Update: 2017-05-14