滴灌水肥管理对温室冬春茬辣椒产量与风味的影响  

Effects of water and fertilizer management on yield and flavor of drip-irrigated winter-spring pepper in greenhouse production

作　　者：李若楠[1,2] 胡亚峰 黄绍文[1] 史建硕 王丽英[2] 唐继伟[1] 张怀志[1] 袁硕[1] 翟凤芝[2] 孙璇[2] LI Ruo-nan;HU Ya-feng;HUANG Shao-wen;SHI Jian-shuo;WANG Li-ying;TANG Ji-wei;ZHANG Huai-zhi;YUAN Shuo;ZHAI Feng-zhi;SUN Xuan(Institute of Agricultural Resources and Regional Planning,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Institute of Agricultural Resources and Environment,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang,Hebei 050051,China;Agro-Techo Extension and Service Center of Anding Distrit,Dingxi City,Gansu Province,Dingxi,Gansu 743000,China)

机构地区：[1]中国农业科学院农业资源与农业区划研究所,北京100081 [2]河北省农林科学院农业资源环境研究所,河北石家庄050051 [3]甘肃省定西市安定区农业技术推广服务中心,甘肃定西743000

出　　处：《植物营养与肥料学报》2022年第12期2239-2251,共13页Journal of Plant Nutrition and Fertilizers

基　　金：财政部和农业农村部:国家现代农业产业技术体系(CARS-23-B04);河北省农林科学院农业科技创新专项长期定位试验课题(2022KJCXZX-ZHS-2)。

摘　　要：【目的】探究滴灌水肥管理措施对温室辣椒产量与风味品质的影响,明确不同生育阶段适宜土壤含水量控制值,提出高产与增香提味的滴灌水肥管理方案。【方法】采用研发的全水溶滴灌专用肥,2019和2020年开展了温室冬春茬羊角型辣椒滴灌水肥协同试验。滴灌水量(W)和专用肥量(F)分别设计3个水平,共9个水肥组合处理。2019年总灌水量分别为1703.3 m^(3)/hm^(2)(W1)、2423.3 m^(3)/hm^(2)(W2)、3143.3 m^(3)/hm^(2)(W3),总专用肥量分别为712.5 kg/hm^(2)(F1)、1087.5 kg/hm^(2)(F2)、1462.5 kg/hm^(2)(F3);2020年总灌水量分别为1913.3 m^(3)/hm^(2)(W1)、2753.3 m^(3)/hm^(2)(W2)、3593.3 m^(3)/hm^(2)(W3),总专用肥量分别为412.5 kg/hm^(2)(F1)、825.0 kg/hm^(2)(F2)、1237.5 kg/hm^(2)(F3)。调查了辣椒阶段商品果产量、总商品果产量及构成、脐腐病果形成量,分析了鲜果辣味和挥发性香气成分,并监测了生育期间根区土壤含水量。【结果】灌水量对辣椒商品果总产量、总果实数、第4~10次滴灌施肥阶段采收的商品果产量和脐腐病果量的影响极显著(P<0.01),施肥量及其与灌水量的交互作用影响不显著。两年商品果总产量和2019年总果实数均表现为:W3>W2>W1,处理间差异显著;从第4次滴灌施肥开始,W2和W3处理采收的果实商品产量显著高于W1处理,在第6、7、9次施肥阶段,W3处理果实商品产量显著高于W2处理;W3处理显著降低了非商品果产量和脐腐病果量,氮磷钾总吸收量也显著高于W1处理。灌水量对鲜果中碳氢化合物、醛类、吡嗪类、呋喃类等主要香气组分含量,二氢辣椒素含量以及2-甲氧基-3-异丁基吡嗪(主体香气物质)、(E,E)-2,4-壬二烯醛等主要香气物质活度的影响极显著(P<0.01),施肥量对吡嗪类组分含量影响显著(P<0.05),水肥交互作用不明显。W1处理碳氢化合物、吡嗪类、呋喃类香气组分含量显著高于W2和W3处理,二氢辣椒素含量也最高,W1和W2处�【Objectives】We studied the effect of water and fertilizer rates on the yield and flavor quality of drip irrigated greenhouse pepper.The study was conducted to determine the appropriate soil water content at different growth stages,and proposing a water and fertilizer management scheme for high yield and aroma enhancement of pepper.【Methods】In 2019 and 2020,an orthogonal fertigated(fertilized and drip irrigated)sheep horn pepper experiment was carried out in winter-spring season under greenhouse production.Special water-soluble fertilizers were used.Each of the two factors(water and fertilizer)had 3 levels to form 9 combination treatments.In 2019,the total water amounts were 1703.3 m^(3)/hm^(2)(W1),2423.3 m^(3)/hm^(2)(W2),3143.3 m^(3)/hm^(2)(W3),and the total amounts of fertilizer were 712.5 kg/hm^(2)(F1),1087.5 kg/hm^(2)(F2),1462.5 kg/hm^(2)(F3).In 2020,1913.3 m^(3)/hm^(2)(W1),2753.3 m^(3)/hm^(2)(W2),3593.3 m^(3)/hm^(2)(W3)of water and 412.5 kg/hm^(2)(F1),825.0 kg/hm^(2)(F2),1237.5kg/hm^(2)(F3)of fertilizer were applied.The total yield,commodity yield,the number of abnormal and blossom-end rot fruit were investigated,and the pungency and volatile aroma components of fresh fruit were analyzed.The soil water content in root zone was monitored during the growth period.【Results】Irrigation significantly affect the yield of commercial fruit,fruit number,blossom-end rot fruit number(P<0.01),but fertilization rate or its interaction with irrigation had no such effects.W2 and W3 produced higher commercial fruit yield than W1 in the harvest collected from the fourth to tenth drip managements,and W3 achieved significantly higher commercial yield than W2 in the harvests collected in the sixth,seventh and ninth managements(P<0.05).W3 significantly reduced the yield of non-commercial fruit and blossom-end rot fruit,and increased the total N,P and K absorption than W1.The effect of irrigation amount on the content of main aroma components such as hydrocarbons,aldehydes,pyrazines and furanoids,the content of dihydroc

关 键 词：滴灌 冬春茬辣椒 产量 脐腐病果 辣味 香气 根区土壤含水量 水肥管理方案 

分 类 号：S641.3[农业科学—蔬菜学] S626[农业科学—园艺学]