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当前位置: 首页 > 文章 > 稻草覆盖对早稻茬免耕秋玉米土壤温度和水分的调控效应 安徽农业科学 2009,37 (7) 3068-3069+3119
Position: Home > Articles > Effect of the Technique of Rice Straw Mulch on the Regulation and Control of the Soil Temperature and Moisture for Autumn Corn Growth in No-tillage Farmland Journal of Anhui Agricultural Sciences 2009,37 (7) 3068-3069+3119

稻草覆盖对早稻茬免耕秋玉米土壤温度和水分的调控效应

作  者：
陈玉君;潘九林;伍纯六
单  位：
永州职业技术学院;永州市冷水滩区农业局;湖南省永州市农业科学研究所
关键词：
稻草覆盖;早稻茬免耕;土壤温度;土壤水分;秋玉米
摘  要：
[目的]为有效利用稻草作为稻茬免耕秋玉米的土壤-作物抗旱保水的生物材料提供依据。[方法]设计4个不同稻草覆盖量,依次为06、0009、0001、2 000 kg/hm2。测定不同稻草覆盖量条件下土壤温度和土壤含水量的动态变化,探讨丘陵稻作区稻茬免耕栽培秋玉米的稻草适宜施用量。[结果]试验得出,就土壤降温和保墒效应而言,覆盖稻草量在9 000~12 000 kg/hm2可达到良好的效果。[结论]稻草覆盖能显著降低高温时段10 cm以内土层的温度,降温效应随覆盖量增加而增加;同时也能明显提高高温干旱期0~10 cm表土层的水分保持能力,其效果随着覆盖量的加大而越明显。
译  名：
Effect of the Technique of Rice Straw Mulch on the Regulation and Control of the Soil Temperature and Moisture for Autumn Corn Growth in No-tillage Farmland
作  者：
CHEN Yu-jun et al(Yongzhou Vocational & Technical College,Yongzhou,Hunan 425000)
关键词：
Rice straw mulch;No-tillage land for early-season rice growth;Soil temperature;Soil moisture;Autumn corn
摘  要：
[Objective] The basis for effective utilization of rice straw as the biological material with moisture-keeping and drought-resisting for autumn corn growth in the no-tillage soil was provided.[Method] Four different amounts of straw mulch: 0,6 000,9 000 and 12 000 kg/hm2 was designed.The dynamic change of soil temperature and moisture under the different conditions were determined to explore the optimal amount of rice straw mulch for autumn corn growth in hilly area.[Results] The best effect on the soil temperature and moisture was the amount of coverage straw of 9 000-12 000 kg/hm2.[Conclusion] The straw cover can significantly reduce the soil temperature within 10 cm during the period of high temperature,cooling effect with coverage amount-increasing.At the same time it can improve the moisture retention capacity in 0-10 cm soil high during the period of high temperature and drought,the obvious effect with coverage amount-increasing.

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