关键词: 氮, 硫, 叶芥菜, 生长, 品质

Abstract: Effects of nitrogen and sulphur treatmentswith four levels of nitrogen (10.3, 100, 200 and 300 kg·hm^{- 2} ) and two levels of sulphur (0 and 50 kg·hm^{- 2} ) on the growth and nutritional quality in two cultivars of leaf mustard (Brassica juncea, ‘Xuelihong’and ‘Baobao Qingcai’) were studied. The results showed that increasing nitrogen application increased the shoot height, shoot fresh mass, yield, and the contents of chlorophyll, β-carotene, free amino acids, total N and S in shoots of both cultivars of leaf mustard and the nitrate content in ‘Xuelihong’, but decreased the dry matter content and the soluble sugar content in both cultivars. The soluble protein content in two cultivars of leaf mustard was significantly increased when the low dose of nitrogen ( < 100 kg·hm^{- 2} ) was applied. The nitrate content in ‘Baobao Qingcai’was not significantly influenced by increasing applied nitrogen when KCl ( non-sulphur) was applied, however significantly increased when K₂SO₄ ( sulphur) was applied. Sulphur application significantly promoted the soluble protein content in ‘Xuelihong’, the nitrate content in ‘Baobao Qingcai’and the shoot S content in both cultivars of leaf mustard, but did not affect other tested indexes in leaf mustard.

Key words: Nitrogen, Sulphur, Leaf mustard, Growth, Quality