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Field experiments were conducted to study the relationship between nitrogen source, nitrogen application rate and the interaction on the source-sink development during the whole growth period of sweetpotato Mingmenjinshi and its relationship with yield and quality. The results showed that nitrogen application increased the chlorophyll content and net-photosynthetic rate of sweetpotato at 70 to 110 days after planting, the number of storage root per plant, average storage root weight and yield, the content of soluble sugar, sucrose, soluble protein, polyphenols and vitamin C, and significantly decreased the content of starch. Under the same nitrogen source, at 30 to 120 days after planting, the fresh weight of stems and leaves increased significantly with the increase of nitrogen application; the average number of storage root per plant, the average weight of storage root and the average weight of storage root per plant increased first and decreased then with nitrogen application, and were the highest when the nitrogen application rate was 120 kg/hm2; T/R first decreased and then increased with the increase of nitrogen application rate, and was the lowest when the nitrogen application rate was 120 kg/hm2; and the number of storage root per plant and yield was the highest with nitrogen application of 120 kg/hm2. Under the high-yield nitrogen application rate of 120 kg/hm2, compared with amide nitrogen and nitrate nitrogen, ammonium nitrogen significantly increased chlorophyll content and net-photosynthetic rate at 70 to 110 days after planting; significantly increased the fresh weight of leaves and stems at 30 days after planting; significantly increased the number of storage root per plant at 30 to 120 days after planting; significantly increased the weight of storage root per plant at 60 to 120 days after planting. At harvest, ammonium nitrogen significantly increased the yield of commercial storage root by significantly increasing the number of storage root per plant, also significantly increased the content of soluble sugar, sucrose, soluble protein and vitamin C, and improved flavor quality.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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