鲁西南地区糯玉米多穗发生原因与防治技术

中图分类号 S513 文献标识码A 文章编号 1007-7731（2025）15-0010-03

DO1号 10.16377/j.cnki.issn1007-7731.2025.15.003

Reasonsand prevention techniques for multiple ears of waxy maize in Southwestern Shandong Province

LIU Zhaobo1LIU Xunli² HAN Leyong² CHEN Xianxin² （1Agricultural Comprehensive Service Center of Macun Town， Jiaxiang 2724O0， China; ²Agricultural Technology Extension Service Center， Jiaxiang 2724Oo， China）

AbstractThe occurrnce of multiple ears phenomenon in waxy maize in Southwestern Shandong Province was investigated，and itscausesandcontrol measures wereanalyzed.The multipleears performance inthe studyarea was mainly characterizedby multiple ears per plant， multi-spikelets per plant，and multiple ears across plants.The primary causes included genetic traits （some waxy maize varieties being prone to branched multiple ears formation），climatic factors （extremehigh temperatures，abnormalprecipitation，insuficientsunlight，etc.），andcultivationmanagement isues （exessiveplantingdensity，insufficientorimbalancedfertilization，inadequateirigation，pestanddisease damage，and improper chemical application）and chemical control.Based on these findings，several countermeasures were proposed to prevent multipleears formation： selecting high qualitywaxy maize varieties （e.g.，Lunuo No.6）with low multipleears rates；adjusting planting density（3 500-4 50O plants/667m2）acording to varietal characteristics to reduce nefective tillering; avoiding excessve nitrogen fertilization while inreasing organic and phosphorus-potassium fertilizers，with timely irrigation during droughtat flowering stage；manuallyremoving redundant axillry budsand secondary ears to concentrate nutrientsupply to the main ear;and strengthening pest control （e.g.，rough dwarf disease and aphds）to protectplant vigor.Thisstudy providedareference for high qualitywaxy maizeproductionin relevant regions.

Keywordswaxy maize; multiple ears; climatic factors; genetic characteristics; cultivation management

糯玉米具有较高的鲜食品质和营养价值，含有多种营养成分，如蛋白质、脂肪、碳水化合物、矿物质（钙、磷、铁）胡萝卜素、维生素、卵磷脂以及赖氨酸等。（剩余3752字）