不同海拔高度下香蕉园土壤理化性质及果实品质的变化  

Variation of Soil Physicochemical Properties and Fruit Quality at Different Altitudes of Banana Plantation

作　　者：徐胜涛[1] 何翔 杨佩文[1] 白亭亭[1] 番华彩[1] 尹可锁[1] 刘立娜 曾莉[1] 李迅东[1] 郭志祥[1] 杨宝明[1] 黄玉玲[1] 李永平[1] 郑泗军[1,3] XU Sheng-tao;HE Xiang;YANG Pei-wen;BAI Ting-ting;FAN Hua-cai;YIN Ke-suo;LIU Li-na;ZENG Li;LI Xun-dong;GUO Zhi-xiang;YANG Bao-ming;HUANG Yu-ling;LI Yong-ping;ZHENG Si-jun(Agricultural Environment and Resources Institute,Yunnan Academy of Agricultural Sciences,Yunnan Kunming 650205,China;College of Plant Protection,Yunnan Agricultural University,Yunnan Kunming 650205,China;International Bioversity Center Yunnan Kunming 650205,China)

机构地区：[1]云南省农业科学院农业环境资源研究所,云南昆明650205 [2]云南农业大学植物保护学院,云南昆明650201 [3]国际生物多样性中心,云南昆明650205

出　　处：《西南农业学报》2020年第6期1215-1220,共6页Southwest China Journal of Agricultural Sciences

基　　金：云南省自然科学基金青年项目(2017FD202);云南省万人计划“青年拔尖人才”项目;云南省万人计划“云岭学者”项目;云南省重点研发项目(2018BB016);国家香蕉产业技术体系(CARS-32-20)。

摘　　要：【目的】解析不同海拔高度下蕉园土壤理化特性和香蕉果实品质的变化,进而明确云南省高原山地高品质香蕉形成的外部环境因素和品质组成的内部因子,为云南省香蕉产业的提质增效提供技术支持。【方法】对510、660和810 m不同海拔高度的香蕉园土壤和果实分别采样,分析土壤理化性质和酶活性,结合测定香蕉果实品质,明确不同海拔高度的蕉园土壤和果实品质差异。【结果】不同海拔高度的蕉园土壤理化性质存在差异;不同海拔高度的蕉园土壤酶活性存在差异,土壤过氧化氢酶和磷酸酶活性呈显著差异,土壤过氧化氢酶活性随着海拔高度的增加呈下降趋势,土壤磷酸酶活性随着海拔高度的上升而增加,土壤蔗糖酶和脲酶活性随海拔变化差异不显著。与海拔510和海拔660 m相比,海拔810 m的香蕉果实的甜度和酸度显著提升,香蕉总糖含量分别提升了31.12%和12.87%,维生素C含量分别提升了49.45%和15.06%,总酸含量分别提升了30.85%和11.70%,可溶性固形物含量分别提升了13.32%和8.10%,蛋白质含量分别提升了25.54%和11.68%,甜度分别提升了11.01%和6.47%,总体上香蕉果实品质均随着海拔高度的增加而提升。【结论】不同海拔高度的蕉园土壤理化性质有差异,一定程度上影响了香蕉生长和果实的形成,分析认为果实品质随着海拔高度的增加呈现显著性提升趋势。【Objective】To analyze the variation of soil physicochemical properties and banana fruit quality in one banana plantation at different altitudes,and clarify the external environmental factors and quality components of high-quality bananas,and provide technical support for improving the quality and efficiency of banana production in Yunnan Province.【Method】Sampling the soil and banana fruit in one banana plantation at altitudes of 510,660,and 810 m,respectively,soil chemical properties,soil enzymatic activities and banana fruit quality were measured.【Result】The results showed that there were differences in soil physicochemical properties and in soil enzymatic activities at different altitudes.Furthermore,there were significant differences in catalase and phosphatase activities.Soil catalase activity decreased with the increase of altitude while soil phosphatase activity increased.The soil invertase and urase activities were found to be variable without obvious difference at different altitudes.Compared with 510 and 660 m,the banana fruit sweetness and acidity of 810 m increased significantly,which showed that the total sugar content of 810 m banana increased by 31.12%and 12.87%,the Vc content increased by 49.45%and 15.06%,the total acid content increased by 30.85%and 11.70%,the soluble solid content increased by 13.32%and 8.10%,the protein content increased by 25.54%and 11.68%,and sweetness increased by 11.01%and 6.47%respectively.Generally,the banana fruit quality improved with altitude increasing.【Conclusion】There were differences in soil physicochemical properties at different altitudes,which affect banana growth and fruit formation.Combined with banana fruit quality analysis,it was showed a significant increase trend in fruit quality with altitude increasing.

关 键 词：海拔高度 蕉园 土壤养分 土壤酶活性 果实品质 

分 类 号：S668[农业科学—果树学]