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    汪振立, 张恋, 罗建林, 李福平, 雷天赐, 黄长生, 于东升, 邓通德. 江西赣县吉埠贡芋品质与生态地质环境关系讨论[J]. 中国地质. DOI: 10.12029/gc20220826001
    引用本文: 汪振立, 张恋, 罗建林, 李福平, 雷天赐, 黄长生, 于东升, 邓通德. 江西赣县吉埠贡芋品质与生态地质环境关系讨论[J]. 中国地质. DOI: 10.12029/gc20220826001
    WANG Zhenli, ZHANG Lian, LUO Jianlin, LI Fuping, LEI Tianci, HUANG Changsheng, YU Dongsheng, DENG Tongde. Discussion on the relationship between taro quality and eco-geological environment in Jibu, Ganxian County, Jiangxi Province[J]. GEOLOGY IN CHINA. DOI: 10.12029/gc20220826001
    Citation: WANG Zhenli, ZHANG Lian, LUO Jianlin, LI Fuping, LEI Tianci, HUANG Changsheng, YU Dongsheng, DENG Tongde. Discussion on the relationship between taro quality and eco-geological environment in Jibu, Ganxian County, Jiangxi Province[J]. GEOLOGY IN CHINA. DOI: 10.12029/gc20220826001

    江西赣县吉埠贡芋品质与生态地质环境关系讨论

    Discussion on the relationship between taro quality and eco-geological environment in Jibu, Ganxian County, Jiangxi Province

    • 摘要:研究目的】研究贡芋品质与生态地质环境的关系,探究生态地质环境造就贡芋特殊风味的生态地质学作用机理,为芋头种植的生态地质环境选择或改良提供科学依据,并对相关学科的研究提供参考。【研究方法】从地质建造控制、土壤母质溯源、土壤物理、土壤地球化学、生物地球化学等多角度切入,在贡芋核心区和对照区岩、土、水、植系统采样,矿质元素和有机营养物质系统检测;对农田土壤物理主要指标检测分析;对检测数据用多种方法处理分析,综合研究。【研究结果】结果表明: ①体现贡芋独特风味的主要指标蛋白质、能量、碳水化合物、维生素B、淀粉、氨基酸等均高于对照区; ②植物必需元素K、P、Zn、S等对贡芋风味物质的形成、提高起主要作用,其次为Fe、Mg、Cl、Ni、Mn、Ca、Cu和SOM等; ③土壤平均粒径偏小,土壤容重、紧实度较低;土壤灼烧减量、pH值适中,土壤水分、土壤Eh值较高,土壤具备良好可耕性。【结论】吉埠贡芋的独特风味是独特的生态地质环境造就优良的土壤物理、土壤地球化学与生物地球化学特性叠加效应的产物。

       

      Abstract: This paper is the result of eco-geological survey engineering. ObjectiveThe purpose of this paper is to study the relationship between the quality of taro and the eco-geological environment, explore the eco-geological mechanism that the eco-geological environment to create the special flavor of taro, provide a scientific basis for the selection or improvement of the eco-geological environment for taro planting, and provide a reference for the research of related disciplines. Methods Study was carried outfrom the aspects of geological construction control, soil parent material traceability, soil physics, soil geochemistry, biogeochemistry, etc.Systematic sampling of rocks, soil, waterand plants was donein the core area and the control area of the taro. Themineral elements, organic nutrients and main indexes of physical properties of farmland soilwere detected. The test data were analyzed and processed by a variety of methods and studied comprehensively. Results The results show that:① The main indexes reflecting the unique flavor of taro were higher than those in the control area, such as protein, energy, carbohydrate, vitamin B, starch, amino acid, etc. ② The essential elements K, P, Zn and S played a major role in the formation and improvement of taro flavor substances, followed by Fe, Mg, Cl, Ni, Mn, Ca, Cu and SOM. ③ The average soil particle size is small, the soil bulk density and soil compactness is low, the soil burning reduction and pH value is moderate, and the soil moisture and soil Eh value is higher, the soil is well cultivable. Conclusions The unique flavor of Jibu taro is the product of the superposition effect of excellent soil physical, soil geochemical and biogeochemical characteristics caused by a unique eco-geological environment.

       

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