不同时期水分调控对温室滴灌葡萄土壤温度、糖分积累及产量的影响  

Effects of water regulation in different periods on soil temperature,sugar accumulation and yield of grape under drip irrigation in greenhouse

作　　者：杨昌钰 张芮 高彦婷 张小艳 王引弟 赵霞 蔺宝军 YANG Changyu;ZHANG Rui;GAO Yanting;ZHANG Xiaoyan;WANG Yindi;ZHAO Xia;LIN Baojun(College of Water Resources and Hydropower Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学水利水电工程学院,兰州730070

出　　处：《生态科学》2020年第5期48-56,共9页Ecological Science

基　　金：国家自然科学基金资助项目“延迟栽培葡萄根际促生菌与土壤氮素转化对水分调控的协同响应机制”(51769001);陇原青年创新创业人才项目“设施栽培作物水肥气热一体化微灌设备集成研制”(2019-9);省青年科技基金计划“水分胁迫对设施延迟栽培葡萄土壤碳源代谢及果实品质的影响”(18JR3RA186);甘肃农业大学科技创新基金-水分胁迫对设施葡萄碳代谢及果实糖分积累的影响(GSAU-XKJS-2018-076)。

摘　　要：为探索水分胁迫对温室栽培葡萄土壤温度、果实糖分积累的影响,于甘肃省兰州市永登县设施葡萄栽培试验基地开展了温室滴灌葡萄水分胁迫试验,在葡萄新梢生长期、开花期、果实膨大期和着色成熟期4个生育期各设(土壤含水率下限为田间持水率θ_f55%)水分胁迫水平,以下限θf75%为对照,研究不同生育期水分胁迫对葡萄不同土层平均积温、果实糖分含量及糖相关代谢酶活性以及产量的影响。结果表明:各生育期水分胁迫均能提高土壤积温,开花期和新梢生长期调亏效果最为明显;果实膨大后期水分胁迫蔗糖、果糖、葡萄糖含量依次降低9.7%、6.3%、28%,而着色成熟期水分胁迫蔗糖、果糖、葡萄糖含量分别增加25.5%、7.6%、13.3%;果实膨大期水分胁迫抑制NI和SS,其含量分别降低36%、43.8%,SPS增加35%,着色成熟期水分胁迫SPS和SS分别提高22.9%、13.6%,AI降低9.7%;新梢生长期水分胁迫可增产44.6%,着色成熟期水分胁迫增产42.5%,果实膨大期水分胁迫使葡萄减产9.7%;通径分析表明:SS对总糖含量积累的直接作用最大,灌溉定额对总糖含量产生一定负直接作用,且通过NI、AI、SS对总糖含量均产生负间接作用且合计最大;该研究为当地葡萄的水分调控和栽培管理提供了一定的实践基础及理论依据。To determine the effects of water stress on soil temperature and fruit sugar accumulation in greenhouse cultivated grapes,experiment of greenhouse drip irrigation was carried out in Yongdeng County,Lanzhou City,Gansu Province.The experiment focused on the growth stage,flowering stage,fruit expansion stage and coloring maturity stages of grape with different water stress levels.Analysis on the effects of different soil layer on average accumulated temperature,fruit sugar content,sugar related metabolic enzyme activity and yield for different water stress during growth period was done and compared with the lowest limit θf×75%.The results indicated a highly significant positive correlation between the water stresses at each growth stage and accumulated temperature of the soil.The study therefore showed that when water stress increased,accumulated temperature of the soil increased as well thus affecting loss at the flowering stage and the new shoot growth stage.The decrease of sucrose,fructose and glucose content later in fruit expansion stage were 9.7%,6.3%and 28%,respectively.The increase of sucrose,fructose and glucose content in coloring maturity stage were 25.5%,7.6%and 13.3%,respectively.The water stress during fruit expansion stage inhibited NI and SS,and the content decreased by 36%and 43.8%,respectively,and SPS increase by 35%.The water stress SPS and SS increased in the coloring maturity stage by 22.9%and 13.6%,respectively,and the AI decreased by 9.7%.The increase of water stress in the growth stage was 44.6%,the increase of water stress in coloring maturity stage was 42.5%,and the decrease of water stress in fruit expansion stage was 9.7%.Path analysis showed that SS had the direct direct effect on the accumulation of total sugar content,and the irrigation quota had a certain negative direct effect on total sugar content,and negative indirect effect on total sugar content by NI,AI and SS was the largest.The research provides a practical basis and theoretical basis for the water regulation and cultivatio

关 键 词：水分胁迫 葡萄 土壤积温 糖 酶 产量 

分 类 号：S628[农业科学—园艺学] S663.1