有机替代对土壤特性及酿酒葡萄根活力和浆果品质的影响  

Effects of Organic Substitution on Soil Properties and Root Vitality and Berry Quality of Wine Grape

作　　者：路洁[1] 闫鹏科 马婷慧[1] 王锐[2,3] LU Jie;YAN Pengke;MA Tinghui;WANG Rui(Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750001, China;School of Agriculture, Ningxia University, Yinchuan 750021, China;China Wine Industry Technology Institute, Yinchuan 750021, China)

机构地区：[1]宁夏农林科学院,银川750001 [2]宁夏大学农学院,银川750021 [3]中国葡萄酒产业技术研究院,银川750021

出　　处：《新疆农业科学》2020年第8期1465-1473,共9页Xinjiang Agricultural Sciences

基　　金：国家重点研发计划(2019YFD1002500、2016YFC0501307);宁夏农林科学院科技创新引导项目(NKYZZ-J-19-04)。

摘　　要：【目的】宁夏贺兰山东麓酿酒葡萄施肥管理过程中长期施用化肥,不施或少施有机肥导致土壤板结,存在土地质量下降,肥料利用率不高,酿酒葡萄品质下降等问题,研究有机替代对土壤特性及酿酒葡萄根活力和浆果品质的影响。【方法】以6年生酿酒葡萄品种赤霞珠为研究对象,分别设置CK(不施肥)、T1(100%化肥)、T2(100%有机肥)、T3(50%有机肥+50%化肥)、T4(25%有机肥+25%化肥+土壤调理剂)5个处理。【结果】50%的有机替代较不施肥和100%施化肥处理,在20~40 cm土层土壤微生物量碳和微生物量氮含量分别升高26.17%、14.61%和44.65%、22.81%,在40~60 cm土层,土壤呼吸强度和微生物量磷含量分别升高59.23%、25.71%和66.23%、19.07%,可溶性固形物和固酸比分别降低7.12%、4.75%和21.99%、14.92%,可滴定酸和单宁含量分别升高19.05%、11.94%和25.36%、12.24%,、总酚和花色苷含量分别升高17.70%、9.94%和35.22%、18.92%。【结论】施用50%的有机肥替代化肥改善土壤特性和提升酿酒葡萄浆果品质效果最佳。【Objective】long-term application of chemical fertilizer and no or less organic fertilizers during the fertilization management of wine grapes at the eastern foot of Helan Mountain in Ningxiasoil compaction,land quality decline,fertilizer utilization rate,wine grape quality decline and othershe effects of organic substitution on soil properties,root vitality and berry quality of wine grapes.【Methods】Taking the 6-year-old wine grape variety"Cabernet Sauvignon"as the research object,CK(no fertilizer),T1(100%chemical fertilizer),T2(100%organic fertilizer),T3(50%organic fertilizer+50%chemical fertilizer),T4(25%organic fertilizer+25%chemical fertilizer+soil conditioner).【Results】The results showed that:50%organic substitution,compared with no fertilizer application and 100%chemical fertilizer treatment,in the 20-40 cm soil layer soil microbial biomass carbon and microbial biomass nitrogen content increased by 26.17%,14.61%,and 44.65%,22.81%,in the 40-60 cm soil layer,soil respiration intensity and microbial biomass phosphorus content increased by 59.23%,25.71%,and 66.23%,19.07%,respectively,and soluble solids and solid acid ratios decreased by 7.12%,4.75%and 21.99%,and 14.92%,the titratable acid and tannin content increased by 19.05%,11.94%and 25.36%,12.24%,respectively,and the total phenol and anthocyanin contents increased by 17.70%,9.94%and 35.22%,18.92%.【Conclusion】Combining the various indicators and conducting principal component analysis,it was concluded that chemical fertilizer with 50%organic fertilizer had the best effect on improving soil properties and wine grape berry quality.

关 键 词：酿酒葡萄 有机替代 土壤特性 根活力 品质 

分 类 号：S663.1[农业科学—果树学]