Abstract:
This paper is the result of eco−geological survey engineering.
Objective The research of relationship between the quality of taro and eco−geological environment, and the eco−geological mechanism of the eco−geological environment creating the special flavor of taro, cand provide a scientific basis for the selection or improvement of the eco−geological environment for taro planting.
Methods The geological construction control, soil parent material traceability, soil physics, soil geochemistry, biogeochemistry were carried out. Systematic sampling of rocks, soil, water and plants was collected in the core area and the control area of the taro. The mineral elements, organic nutrients and main indexes of physical properties of farmland soil were detected. The test data were analyzed and processed by a variety of methods and studied comprehensively.
Results (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.
下载: