有机肥施用量对酿酒葡萄品质形成关键时期需水量的影响研究  

Research on the Water Supply Needs during the Critical Period of Organic Fertilizer Application for the Quality Formation of Wine Grapes

作　　者：周丽娜[1,2] 刘喆 祁焕军 雷金银 雷晓婷[1,2,4] 徐瑾瑜 金建新 尹志荣 何进勤[1,2] Zhou Lina;Liu Zhe;Qi Huanjun;Lei Jinyin;Lei Xiaoting;Xu Jinyu;Jin Jianxin;Yin Zhirong;He Jinqin(Institute of Agricultural Resources and Environment,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,Ningxia 750002;Yinchuan Agricultural and Environmental Observation Experimental Station,National Agricultural Environment Observation,Yinchuan,Ningxia 750102;Institute of Soil and Water Conservation,Northwest A&F University,Yangling,Shanxi 712100;Helan Mountain East Foothills Comprehensive Experiment Station of National Industry Technology System,Yinchuan,Ningxia 750102)

机构地区：[1]宁夏农林科学院农业资源与环境研究所,宁夏银川750002 [2]国家农业环境银川观测实验站,宁夏银川750102 [3]西北农林科技大学水土保持研究所,陕西杨凌712100 [4]国家产业技术体系贺兰山东麓综合实验站,宁夏银川750102

出　　处：《宁夏农林科技》2024年第1期7-11,16,共6页Journal of Ningxia Agriculture and Forestry Science and Technology

基　　金：宁夏回族自治区自然科学基金(2022AAC03456);农业高质量发展和生态保护科技创新示范项目(NGSB-2021-4);农业基础性长期性科技工作观测监测(NAES091AE18);国家产业技术体系贺兰山东麓综合实验站(CAR S-29-28)。

摘　　要：对不同有机肥施用量条件下酿酒葡萄品质形成关键时期需水量进行分析,探讨有机肥施用量与水分需求的关系,为制定科学高效的酿酒葡萄供水策略提供理论支撑。研究表明,有机肥适量配施有助于提升酿酒葡萄土壤贮水保墒性能,液体纳米有机肥对于土壤表层(0~20 cm)的含水率增加明显,T2、T3处理果实膨大期与转色期增加最为明显,相较于CK分别增加了70.77%、28.60%;不同土层土壤总贮水量,T1处理在果实膨大期具有较好的土壤贮水性能,T2处理在果实转色期土壤总贮水量较为丰富,相较于CK,分别增加14.85%与52.19%。通过Penman-Monteith公式和田间水量平衡法计算分析,T1处理酿酒葡萄果实膨大期与T2处理果实转色期均存在进一步节水的潜力。By analyzing the water requirement during key periods of wine grape quality under different organic fertilizer application levels,the relationship between organic fertilizer application and water demand is explored to provide theoretical support for the development of scientific and efficient grape irrigation strategies.The study shows that appropriate application of organic fertilizer can improve the soil water storage and moisture retention capacity of wine grapes. The liquid nano organic fertilizer significantly increases the soil moisture content in the surface layer (0~20 cm), with the T2 and T3 treatments during the berry swelling and veraison stages showing the most significant increases compared to the CK treatment, with an increase of 70.77% and 28.60% respectively. In terms of total water storage changes, the T1 treatment exhibits better water storage performance during the berry swelling stage, while the T2 treatment has more abundant total soil water storage during the veraison stage, with increases of 14.85% and 52.19% respectively compared to the CK treatment. By using the Penman-Monteith equation and field water balance method, it is calculated that both the T1 treatment during the berry swelling stage and the T2 treatment during the veraison stage have further water-saving potential.

关 键 词：酿酒葡萄 品质形成关键期 土壤含水量 贮水量 作物需水量 

分 类 号：S663.1[农业科学—果树学]