不同肥料对火龙果果实产量和品质的影响  

Effects of Different Fertilizers on the Fruit Yield and Quality of Pitaya

作　　者：罗卢弟 刘朝安[1] 梁桂东[1] 韦爱琳 蒲美玲 黄黎芳[1] LUO Ludi;LIU Chaoan;LIANG Guidong;WEI Ailin;PU Meiling;HUANG Lifang(Horticultural Research Institute,Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China;Baise Branch,Guangxi Academy of Agricultural Sciences/Baise Institute of Agricultural Sciences,Baise,Guangxi 533612,China)

机构地区：[1]广西农业科学院园艺研究所,广西南宁530007 [2]广西农业科学院百色分院/百色市农业科学研究所,广西百色533612

出　　处：《热带农业科学》2024年第4期6-11,共6页Chinese Journal of Tropical Agriculture

基　　金：国家现代农业产业技术体系广西特色水果创新团队项目(No.nycytxgxcxtd-17-06、No.nycytxgxcxtd-17-14);广西科技重大专项(No.桂科AA22067097)。

摘　　要：以3年生大红火龙果为试材,比较氨基酸、鱼蛋白、海藻酸、黄腐酸、化学平衡肥等5种肥料对火龙果果实产量和品质的影响,为其在实际生产中的应用提供依据。结果表明:氨基酸、鱼蛋白及海藻酸显著提高火龙果果实单果重、大果率和产量,其中海藻酸较CK(清水)分别提高15.61%、30.52%、30.90%;各处理果实萼片绿色程度占比分布无显著差异,但均能提升萼片绿色程度;不同处理均显著提升果实感官评分,其中施用鱼蛋白的火龙果在口感风味上表现最佳,在不同贮藏期内(0、3、5、7、10 d)较CK分别提高11.67%、19.58%、27.79%、33.93%、50.54%;感官评分随贮藏时间延长而持续下降,在第3~5天迅速下降,随后缓慢下降;各处理对果实可溶性固形物、可食率、果皮厚度及货架期等内在品质影响不显著,但均不同程度提升果实中心和边缘可溶性固形物含量,降低果皮厚度。不同处理对火龙果果实品质的影响存在差异,综合评价,鱼蛋白的效果最佳。在火龙果实际生产中,可选用鱼蛋白或将鱼蛋白与其他肥料混合使用,效果较佳。Three-year-old‘Big Red’pitaya plants were used as test materials to compare the effects of five fertilizers,including amino acid,fish protein,alginate,xanthic acid,and chemical balance fertilizer,on the fruit yield and quality of pitaya plants to provide a basis for its application in practical production.The results showed that amino acid,fish protein,and alginate significantly improved the fruit weight,fruit size,and yield of pitaya,among which those of alginate increased by 15.61%,30.52%,and 30.90%,respectively,compared with those of CK;the distribution of sepal greenness among treatments did not significantly differ,but all of them improved the sepal greenness;different treatments significantly improved the fruit sensory score,among which fertilizer application of fish protein showed the best performance in terms of taste and flavor,which increased by 11.67%,19.58%,27.79%,33.93%,and 50.54%,respectively,compared with that of CK at different storage periods(0,3,5,7,10 d);and the sensory scores decreased continuously with storage time,decreasing rapidly from the 3rd to the 5th day and then decreasing slowly.However,the effects of each treatment on the intrinsic quality of fruit,such as soluble solids,edibility,peel thickness,and shelf life,were not significant.However,they all enhanced the soluble solids in the center and edges of the fruit and reduced the peel thickness to different degrees.The effects of various treatments on the fruit quality of pitaya varied,and the greatest effect of fish protein was evaluated comprehensively.In actual production,fish protein can be used or mixed with other fertilizers,and the effect may be better.

关 键 词：火龙果 根部追肥 产量 品质 

分 类 号：S667.9[农业科学—果树学]