不同营养液温度对植物工厂生菜品质及干烧心的影响  

Effects of different nutrient solution temperatures on quality and tipburn of lettuce in plant factory

作　　者：谢沛宁 武占会[1] 王宝驹[1] 刘宁 梁浩 王丽萍 佟静 XIE Peining;WU Zhanhui;WANG Baoju;LIU Ning;LIANG Hao;WANG Liping;TONG Jing(Beijing Vegetable Research Center/Key Laboratory of Urban Agriculture(North)of Ministry of Agriculture and Rural Affairs,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;College of Landscape and Ecological Engineering,Hebei University of Engineering,Handan 056038,China)

机构地区：[1]北京市农林科学院蔬菜研究所/农业农村部华北都市农业重点实验室,北京100097 [2]河北工程大学园林与生态工程学院,河北邯郸056038

出　　处：《中国农业大学学报》2025年第1期65-75,共11页Journal of China Agricultural University

基　　金：北京市农林科学院青年科研基金资助项目(QNJJ202248);北京市农林科学院科技创新能力建设专项(KJCX20210402);北京市农林科学院蔬菜研究中心改革与发展项目(KYCX202306)。

摘　　要：为促进人工光植物工厂中生菜(Lactuca sativa L.)的生长,降低生菜干烧心的发生率,以‘意大利’‘绿雅’生菜为试材,采用营养液培养法,设置3个不同营养液的温度:T1(16℃)、T2(21℃)、T3(26℃),分析不同的营养液温度对生菜品质以及干烧心情况的影响。结果表明:随着液温的升高,生菜的各项品质逐渐升高,在26℃时达到最大。与16℃相比,营养液温度在26℃时,‘意大利’‘绿雅’生菜可溶性糖含量增加66.79%和66.98%,根系活力增加105.83%和107.15%,总酚含量增加21.86%和18.75%,类黄酮含量增加33.17%和35.35%。2种生菜在液温26℃时,叶绿素含量和净光合速率均达到最大值,与其它处理差异显著(P<0.05)。液温的升高降低了干烧心的发生率以及烧心的严重程度。综上,当营养液温度为26℃时生菜的品质提升最大,本研究对设施蔬菜高品质生产具有重要意义。To promote the growth of lettuce in artificial light plant factories and reduce the incidence of tipburn of lettuce,this experiment took‘Italian’and‘Luya’lettuce as test materials,adopted nutrient solution cultivation method,and set three different nutrient solution temperatures including T1(16℃),T2(21℃)and T3(26℃)to analyze the effects of different nutrient solution temperatures on lettuce quality and tipburn.The results showed that:With the increase of liquid temperature,the quality of lettuce was significantly improved at lower temperature,and reached the maximum at 26℃.Compared with 16℃,the soluble sugar content of‘Italy’and‘Luya’increased by 66.79% and 66.98%,respectively.Root activity increased by 105.83% and 107.15%;Total phenols increased by 21.86% and 18.75%;Flavonoids increased by 33.17% and 35.35%;Chlorophyll and net photosynthetic rate were the highest among all treatments.The increase of liquid temperature reduces the incidence and severity of tipburn.In summary,when the nutrient solution temperature is 26℃,the quality of lettuce is improved the most.This study is of great significance for the high-quality production of facility vegetables.

关 键 词：生菜 植物工厂 根区温度 干烧心 营养品质 

分 类 号：S636.2[农业科学—蔬菜学]