不同施氮量、密度和耕作方式对黔油18号主要农艺性状及产量的影响农技推广硕士论文

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1、分类号：密级：论文编号：贵州大学2011届农业推广硕士研究生学位论文不同施氮量、密度和耕作方式对黔油18号主要农艺性状及产量的影响学位类别：农业推广硕士专业：作物中国·贵州·贵阳2013年11月目录摘要······························································································1Abstract···································································

2、·························31前言·························································································41.1国内外对油菜的研究现状·············································································51.2油菜产量构成因素影响···············································

3、·································71.2.1单位面积角果数··················································································71.2.2每果粒数···························································································71.2.3千粒重·································

4、·····························································81.3影响油菜产量和品质的因素研究现状·····························································81.3.1品种·································································································81.3.2农艺措施··············

5、·············································································81.4生态环境对油菜产量及品质影响研究·····························································101.5油菜生产中存在的问题···············································································121.6研究的目的及意义······

6、···············································································132材料与方法·················································································142.1田间试验······························································································

7、···142.1.1试验地点··························································································142.1.2供试材料··························································································142.1.3试验设计·······················································

8、···································142.1.4试验概况·························································