天津盘山磨盘柿子品质分析及其产地土壤地球化学特征
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王卫星, 曹淑萍, 李攻科
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Chemical composition analysis and soil geochemical characteristics of Mopan persimmon in Panshan, Tianjin
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Wei-Xing WANG, Shu-Ping CAO, Gong-Ke LI
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表6 根系土元素与果实营养品质相关系数
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Table 6 Correlation coefficient between elements in root soil and nutrient quality of fruit
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变量 | SiO2 | K2O | CaO | MgO | TFe2O3 | N | P | Corg | S | B | Mo | Mn | Se | pH | 脂肪 | 粗纤维 | β-胡萝 卜素 | 水分 | VC | 可溶性 总糖 | 蛋白质 | SiO2 | 1.00 | | | | | | | | | | | | | | | | | | | | | K2O | 0.82 | 1.00 | | | | | | | | | | | | | | | | | | | | CaO | -0.93 | -0.68 | 1.00 | | | | | | | | | | | | | | | | | | | MgO | -0.87 | -0.64 | 0.97 | 1.00 | | | | | | | | | | | | | | | | | | TFe2O3 | 0.31 | -0.06 | -0.46 | -0.38 | 1.00 | | | | | | | | | | | | | | | | | N | -0.11 | -0.53 | 0.08 | 0.12 | 0.49 | 1.00 | | | | | | | | | | | | | | | | P | -0.21 | -0.22 | 0.10 | -0.05 | 0.07 | 0.04 | 1.00 | | | | | | | | | | | | | | | Corg | -0.07 | -0.52 | 0.04 | 0.06 | 0.41 | 0.96 | 0.04 | 1.00 | | | | | | | | | | | | | | S | -0.22 | -0.51 | 0.06 | 0.01 | 0.45 | 0.67 | 0.53 | 0.54 | 1.00 | | | | | | | | | | | | | B | 0.48 | 0.38 | -0.41 | -0.28 | 0.66 | 0.36 | -0.16 | 0.21 | 0.26 | 1.00 | | | | | | | | | | | | Mo | 0.32 | 0.29 | -0.18 | -0.19 | -0.36 | -0.21 | -0.24 | -0.18 | -0.14 | -0.14 | 1.00 | | | | | | | | | | | Mn | 0.02 | -0.07 | -0.08 | 0.01 | 0.35 | 0.16 | -0.09 | 0.07 | 0.02 | 0.27 | -0.20 | 1.00 | | | | | | | | | | Se | 0.01 | -0.38 | -0.02 | 0.07 | 0.61 | 0.94 | -0.07 | 0.86 | 0.64 | 0.57 | -0.17 | 0.22 | 1.00 | | | | | | | | | pH | -0.36 | -0.35 | 0.49 | 0.46 | -0.34 | 0.36 | 0.13 | 0.48 | -0.03 | -0.26 | -0.20 | -0.03 | 0.18 | 1.00 | | | | | | | | 脂肪 | -0.33 | -0.21 | 0.36 | 0.43 | 0.00 | 0.24 | -0.35 | 0.19 | -0.06 | 0.05 | -0.34 | -0.06 | 0.20 | 0.27 | 1.00 | | | | | | | 粗纤维 | 0.24 | 0.09 | -0.38 | -0.42 | -0.20 | -0.13 | -0.04 | -0.05 | -0.15 | -0.46 | 0.22 | 0.01 | -0.25 | -0.21 | -0.22 | 1.00 | | | | | | β-胡萝卜素 | -0.12 | -0.17 | -0.17 | -0.26 | 0.23 | -0.24 | 0.24 | -0.18 | 0.08 | -0.25 | -0.21 | 0.13 | -0.27 | -0.40 | -0.48 | 0.24 | 1.00 | | | | | 水分 | 0.12 | 0.14 | -0.19 | -0.13 | 0.17 | -0.08 | 0.22 | -0.27 | 0.20 | 0.21 | -0.22 | 0.29 | -0.08 | -0.21 | 0.10 | 0.06 | -0.21 | 1.00 | | | | VC | 0.13 | 0.31 | -0.04 | 0.00 | -0.09 | -0.40 | -0.13 | -0.44 | -0.20 | 0.14 | 0.28 | -0.58 | -0.30 | -0.33 | -0.21 | -0.34 | 0.00 | -0.05 | 1.00 | | | 可溶性总糖 | 0.09 | 0.02 | -0.22 | -0.22 | 0.05 | -0.09 | -0.25 | 0.04 | -0.23 | -0.18 | -0.01 | -0.10 | -0.07 | -0.28 | -0.32 | 0.40 | 0.61 | -0.62 | 0.06 | 1.00 | | 蛋白质 | 0.16 | 0.38 | 0.05 | 0.11 | 0.01 | -0.14 | -0.32 | -0.07 | -0.42 | 0.36 | -0.09 | -0.21 | 0.04 | 0.12 | 0.18 | -0.57 | -0.22 | -0.53 | 0.33 | 0.22 | 1.00 |
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