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ID:34711229
大小:4.72 MB
页数:95页
时间:2019-03-09
《基于近红外光谱的油菜茎秆化学组分模型建立》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、分类号:密级:HUAZHONGAGRICULTURALUNIVERSITY硕士学位论文MASTER’SDEGREEDISSERTATION基于近红外光谱的油菜茎秆化学组分模型建立CHEMICALCOMPOSITIONMODELOFRAPESTALKBASEDONNEAR-INFRAREDSPECTROSCOPY研究生:郭程CANDIDATE:GUOCHENG学号:2015301120265STUDENTNO.:专业:农业推广硕士MAJOR:MasterofAgriculture导师:周广生教授SUPERVISOR:PROFESSORZHOUGUANGSHENG中国武汉WUH
2、AN,CHINA二○一七年五月MAY,20171万方数据华中农业大学硕士学位论文基于近红外光谱的油菜茎秆化学组分模型建立Chemicalcompositionmodelofrapestalkbasedonnear-infraredspectroscopy研究生:郭程学号:2015301120265指导教师:周广生教授学位类型:农业推广硕士领域:作物华中农业大学植物科学技术学院中国·武汉CollegeofPlantSciencesandTechnologyHuazhongAgruiculturalUniversityWuhan,China万方数据万方数据基于近红外光谱的油菜茎
3、秆化学组分模型建立目录摘要......................................................................................................................................iAbstract..........................................................................................................................iii缩略表......
4、............................................................................................................................v1前言...................................................................................................................................11.1我国油菜生长现状...................
5、..................................................................................11.2产量.............................................................................................................................11.3倒伏.......................................................................
6、......................................................21.4茎秆成分对产量及倒伏影响.....................................................................................31.4.1油菜茎秆成分.......................................................................................................31.4.2油菜茎秆成分对倒伏、产量的影
7、响...................................................................41.5近红外光谱分析技术简介.........................................................................................51.5.1近红外光谱技术发展历程.......................................................................
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