论文部分内容阅读
本文通过温室盆栽试验研究了烤田对种稻土壤甲烷排放的影响。在水稻移栽后的第４３天和１０２天各烤田一次，持续时间分别为２８和１１３小时。结果表明种稻土壤在开始烤田后前 １６和 ４２小时内有大量甲烷排放，且在烤田后不久土壤呈微于松软状态时出现甲烷排放高峰。随着烤田的延续，至土壤呈干裂状态时甲烷排放通量降为零。烤田能促进土壤闭蓄态甲烷的排放，烤田期间甲烷排放量占水稻生长期甲烷排放总量的５．９６％～１０．０５％。虽然烤田期间烤田使土壤甲烷排放量增加了９．６８％～１４５．９４％，但重新淹水后经历烤田土壤较持续淹水土壤甲烷排放量减少了２１．５９％～５４．４５％。综合考虑烤田及重新淹水期间甲烷排放量，烤田使种稻土壤甲烷排放量减少了１７．７０％～４３．９１％。
In this paper, the greenhouse pot experiment was conducted to study the effect of grilling field on the methane emission from paddy soils. On the 43rd day and the 102th day after the transplanting of rice, the fields were roasted for a duration of 28 and 113 hours, respectively. The results showed that paddy soils had large amounts of methane emissions during the first 16 and 42 hours after they started to grind, and methane emission peaked when the soil became slightly softer shortly after grilling. With the continuation of the bakeries, the methane flux is reduced to zero when the soil is dry. Baked field can promote the closed methane emission in soil, and the methane emission during the period of grilling is 5.96% ~ 10.05% of the total methane emission in the rice growing period. Although the amount of methane emission increased by 9.68% -145.94% during the soaking period, the CH4 emissions from under-flooded soil decreased by 21.59% ~ 54.45 after re-flooding %. Considering the methane emission during the landfilling and re-flooding period, the amount of methane emission in paddy soils decreased by 17.70% ~ 43.91%.