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作 者:尹翠[1] 孙利鑫[1] 董艳[1] 曹震[1] 张亚红[1]
出 处:《浙江农林大学学报》2016年第6期1092-1097,共6页Journal of Zhejiang A&F University
基 金:国家自然科学基金资助项目(31360493)
摘 要:为研究塑料大棚内葡萄Vitis vinifera促成栽培中萌芽期根区土壤加温对树体生长发育、果实品质以及土壤温度的影响,试验以5年生红地球葡萄Vitis vinifera‘Red Globe’为试材,在需冷量满足后进行根区土壤加温处理,设置(25±1)℃/(15±1)℃(昼/夜)(简称T25)和(20±1)℃/(15±1)℃(昼/夜)(简称T20)和对照(ck)等3个温度梯度,探讨它们对土壤温度、葡萄物候期、树体生长发育和果实品质的影响。结果表明:萌芽期T25和T20处理下土壤日平均温度分别比ck高13.1℃和8.4℃;萌芽期分别比对照提早26,20 d,始花期提早27,21 d,成熟期提早18,10 d;新梢长度和粗度、单株果穗数显著增加(P<0.05);可溶性固形物、维生素C质量分数增加,酸质量分数降低,果实品质提高;果穗质量和单株产量均显著高于对照(P<0.05)。说明萌芽期适当提高土壤温度可以使葡萄提早解除生态抑制性休眠,提前进入萌芽,果实品质改善,提早上市。To study the effect of root-zone soil heating on growth, the fruit quality phenological phase, and berry quality of red globe grapes Vitis vinifera ‘Red Globe’ and on soil temperature in a plastic greenhouse, five- year-old red globe grapes were evaluated. T he root-zone was heated during the early period of protected cultivation. Treatments were temperatures of (25 ±1) ℃ / (15 ±1) ℃ (day/night) (T 25), (20 ± 1) ℃ / (15 ± 1) ℃ (day/night) (T 20), and nature root-zone soil temperature as control (ck). Results showed that compared to the control, the average temperature of T 25 and T20 treatment were increase by about 13.1℃ and 8.4 ℃ during the heating period, and the T 25 treatment advanced bu d burst 2 6 d, flowering period 2 7 d, and maturity 18 d; whereas, the T 2 0 treatment advanced b ud burst 2 0 d, flowering period 21 d , and maturity 10 d . Through adoption of LSD for variance analysis, P=0.05, the shoot length and coarseness, cluster weight, ear n u m b e r per plant, and yield per plant were greater than the control. Also, compared to the control, grapes with root-zone heating conditions showed a higher concentration of total soluble solids and vitamin C content and lower titrat - able acidity in its juice meaning better berry quality. Thus, appropriate increases in soil temperature could al-low this grape ecotype an earlier break in dormancy, an earlier advance into the b u d stage, and therefore an earlier arrival at the market. [C h , 3 fig. 5 tab. 13 ref.]
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