氮磷添加对黑果枸杞<strong>（<i>Lycium ruthenicum</i>）</strong>营养器官非结构性碳水化合物特征的影响

氮磷添加对黑果枸杞（Lycium ruthenicum）营养器官非结构性碳水化合物特征的影响

李金霞, 朱亚男, 孙小妹, 韩国君, 陈年来

Effects of nitrogen and phosphorus addition on non-structural carbohydrate properties of vegetative organs in Lycium ruthenicum

Jinxia Li, Yanan Zhu, Xiaomei Sun, Guojun Han, Nianlai Chen

表3 氮磷比和供应量对黑果枸杞根系非结构性碳水化合物(NSC)的双因素方差分析

Table 3 Two-way ANOVA on the effects of N∶P supply ratio and overall supply level on non-structural carbohydrates in roots of Lycium ruthenicum(F value)

因素	细根				粗根
因素	可溶性糖	淀粉	NSC	糖/淀粉	可溶性糖	淀粉	NSC	糖/淀粉
供应比	1.2	16.0^***	6.2^**	25.5^***	2.6	6.7^**	4.5^*	10.7^**
供应量	0.8	33.3^***	13.5^***	51.5^***	1.4	25.8^***	22.2^***	35.6^***
供应比×供应量	0.7	6.7^**	3.9^*	9.0^***	0.3	9.6^***	10.0^***	11.9^***