三类土壤不同酰硝比供应下的辣椒产量、品质和氮素损失  

Yield, fruit quality of pepper and nitrogen loss under different amide/nitrate ratios in three types of soils

作　　者：管西林 王孝忠[1] 刘彬[1] 范珊珊 陈新平[1] 

机构地区：[1]农业部土壤与作物相互作用实验室/中国农业大学资源环境与粮食安全中心/中国农业大学资源与环境学院,北京100193

出　　处：《植物营养与肥料学报》2017年第3期730-739,共10页Journal of Plant Nutrition and Fertilizers

基　　金：国家重点基础研究发展计划项目(973计划;2015CB150402);农大–司尔特测土配方施肥研究项目资助

摘　　要：【目的】酰胺态氮、铵态氮和硝态氮是蔬菜施肥的主要氮源,不同氮素形态配比既影响蔬菜的产量品质,又影响氮素损失,而氮素在不同土壤中转化进程不同。为确定辣椒主产区主要土壤类型上合适的氮素形态配比,本试验选用广东赤红壤(p H 5.97)、安徽菜园土(p H 7.09)和山东潮土(p H 8.33)为供试土壤,研究辣椒产量和品质在三种不同类型土壤上对不同氮素形态配比的响应,确定适宜各土壤类型上辣椒生长的酰硝比,以期为辣椒主产区氮肥调控提供理论依据。【方法】采用土壤培养试验和盆栽试验,土壤培养试验每种土壤类型设两个处理:单施尿素(对照)、尿素添加硝化抑制剂处理。盆栽试验设:不施氮肥(CK)、NO_3-N 100%(T1);CO(NH_2)_2-N 25%+NO_3-N 75%(T2)、CO(NH_2)_2-N 50%+NO_3-N 50%(T3)、CO(NH_2)_2-N 75%+NO_3-N 25%(T4)、CO(NH_2)_2-N 100%(T5)6个处理。培养试验测定不同培养时期土壤铵态氮和硝态氮含量;盆栽试验在辣椒收获期测定辣椒的产量与品质、植株氮浓度,在施肥后不同时期测定土壤无机氮的含量。【结果】土壤培养试验结果表明三类土壤的硝化能力强弱顺序是潮土>菜园土>赤红壤,添加硝化抑制剂2-氯-6-(三氯甲基)吡啶(NServe)后能调控三类土壤的氮素转化速率,在培养第4天表观硝化率分别降低了30.3%、38.0%和8.3%。盆栽试验结果表明与不施氮肥处理相比,施氮处理能显著提高辣椒产量和品质,产量的提高源于单果重和果实数的增加,品质提升主要包括维生素C和可溶性固形物含量的提高;在添加N-Serve(酰胺态氮纯氮量的1%)的基础上,三类土壤上辣椒产量和品质对酰硝比的响应不同,赤红壤、菜园土和潮土最高产量对应的硝态氮占氮肥供应总量的75%,25%和50%,品质较优对应的硝态氮占比分别是75%,50%和25%;辣椒氮素吸收量也表现为菜园土>潮土>赤红壤,且与单施硝态氮相比,硝态氮与酰胺态氮配[ Objectives ] The main nitrogen sources of vegetable fertilization are amide nitrogen, ammonium nitrogen and nitrate nitrogen, and nitrogen transformation process differs from soil to soil. In order to determine the appropriate nitrogen forms and ratios of main soil types in the major pepper producing areas, the red soil （pH 5.97）, vegetable soil （pH 7.09） and fluvo-aquic soil （pH 8.33） from Guangdong, Anhui and Shandong were selected to study the response of pepper yield and quality under different forms and ratios of nitrogen, to determine the appropriate CO（NH2）2-N/NO3-N in different soil types, and furthermore, to provide the theoretical basis for the control of nitrogen fertilizer in the main pepper production areas. [ Methods ] Soil culture experiment and pot experiment were conducted. In the soil culture experiment, there were two treatments in each soil type： control （single urea） and the urea and nitrification inhibitor addition treatment. Six treatments were designed in the pot experiment： no nitrogen application （CK）, NO2-N 100% （T1）, COCNH2）2-N 25% ＋ NO3-N 75% （T2）, CO（NHz）2-N 50% ＋ NO3-N 50% （T3）, CO（NH2）2-N 75% ＋ NO3-N 25% （T4） and CO（NH2）2-N 100% （T5）. In the soil culture experiment, the soil ammonium and nitrate nitrogen contents were determined during different culture periods. In the pot experiment, the yield, quality and plant nitrogen content of pepper were determined after the harvest, and the soil inorganic nitrogen was determined after the fertilization. [ Results ] The results obtained from the soil culture experiment indicated that the nitrification ability of the three soil types were in order： fluvo-aquic soil 〉 vegetable soil 〉 red soil. Adding nitrification inhibitors N-Serve can slow down the process of nitrogen transformation in three kinds of soils, and the apparent nitrification rates were decreased by 30.3%, 38.0% and 8.3% respectively after four incubation days. The pot experiment showed that compared wit

关 键 词：辣椒 酰硝比 产量 品质 氮素损失 

分 类 号：S641.3[农业科学—蔬菜学]