Abstract:

By testing caloric value and ash content of Helianthus tuberosus under root cutting conditions, we studied the dynamic changes of caloric value and ash content and the correlations between them. The results showed that there was same influence of cutting root on caloric value of root, stem, leaf and branch, and the highest caloric value was obtained under cutting radius of 40 cm, and the caloric value was significantly higher than other treatments. The caloric value of tuber under 40 cm root cutting was the lowest and remarkably lower than other treatments (P < 0.05); Under different length of root cutting, the caloric value of stem and leaf was the highest, and the lowest, respectively; and the ash content of leaf was the highest, the stem was the lowest. Caloric value of leaf decreased gradually with the delay of sampling time. On the contrary, the ash content gradually increased with time; The caloric value of stem and branch increased firstly, and then decreased; the ash content was the opposite, which decreased firstly and then increased. There was a negatively correlation between caloric value and ash content.

Key words: Helianthus tuberosus, Caloric value, Ash, Correlation, Cutting root

摘要：

通过对断根后菊芋(Helianthus tuberosus)各器官热值和灰分含量进行测定,探讨热值和灰分含量对断根的响应情况和动态变化规律。结果表明:断根对根系、茎秆、叶片和侧枝热值的影响规律相似,均在40 cm断根条件下达到最大值,且均显著高于对照(P < 0.05),而40 cm断根条件下块茎热值最低,显著低于其他处理(P < 0.05),灰分含量变化情况与热值呈相反的变化趋势;菊芋茎秆热值最高,叶片最低,叶片灰分含量最高,茎秆最低;叶片热值随时间推迟逐渐降低,而根系和侧枝热值呈现先升高后降低变化趋势;叶片、根系和侧枝灰分含量变化趋势与热值相反;茎秆热值和灰分含量随时间变化曲线比较平缓,热值和灰分含量均呈负相关。

关键词: 菊芋, 热值, 灰分, 相关性, 断根