| 引用本文: | 冯 棣,朱玉宁,周婷,等.基质栽培咸水灌溉对甜脆豌豆生长及营养品质的影响[J].灌溉排水学报,2020,():-. |
| FENG Di,ZHU Yu-ning,ZHOU Ting,et al.基质栽培咸水灌溉对甜脆豌豆生长及营养品质的影响[J].灌溉排水学报,2020,():-. |
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| 摘要: |
| 【目的】探讨在水资源紧缺地区开展无土栽培咸水灌溉的可行性。【方法】采用基质盆栽试验，以甜脆豌豆为试验对象，设置0.6（淡水）、1.6、2.6、3.6、4.6 g/L共5个矿化度（深层地下淡水掺兑NaCl而成）灌水处理，研究了甜脆豌豆植株地上部和根系生长状况以及豌豆营养品质对咸水灌溉的响应。【结果】与淡水灌溉相比，灌溉水矿化度为3.6 g/L和4.6 g/L时出苗率显著（P<0.05）降低，降幅分别为12.5%和31.2%；甜脆豌豆的株高、地上部鲜/干物质量均随灌溉水矿化度的增加而显著（P<0.05）降低；在播后16 d时1.6 g/L和2.6 g/L处理的甜脆豌豆根系干物质积累未明显降低，但是在播后32 d时咸水灌溉处理的根系干物质较淡水灌溉处理分别降低28.9%、40.5%、52.2%和53.1%；随灌溉水矿化度的增加，甜脆豌豆的根冠比呈增加趋势，豌豆淀粉量呈线性降低趋势，但2.6 g/L与0.6 g/L处理间差异不显著（P≥0.05），豌豆可溶性蛋白量和可溶性糖量表现出先增加后减少的趋势，最大值均出现在2.6 g/L处理。【结论】开展基质栽培咸水灌溉甜脆豌豆是可行的，但灌溉水矿化度应≤2.6 g/L。 |
| 关键词: 干物质量;根冠比;可溶性糖;可溶性蛋白 |
| DOI： |
| 分类号:S273.4；S643.3 |
| 基金项目: |
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| Effects of saline water irrigation on the growing and nutritional quality of sweet and crisp pea under substrate culture |
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FENG Di, ZHU Yu-ning, ZHOU Ting, ZHANG Jing-min, WANG Zhiihe
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Facility Horticulture Laboratory of Universities in Shandong/ Weifang University of Science and Technology,Shandong Weifang
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| Abstract: |
| 【Objective】 To explore the feasibility of saline water irrigation for soilless cultivation in water-deficient areas. 【Method】 Sweet and crisp pea was chosen as experimental crop and cultivated in pot with substrate. Five salinity levels of 0.6 (fresh groundwater), 1.6, 2.6, 3.6, 4.6 g/L of irrigation water were designed in this study, with saline water composed by adding NaCl into fresh groundwater in different proportions. Responses of the aerial part, root and nutritional quality of sweet and crisp pea to saline water irrigation were determined. 【Result】 When salinity of irrigation water up to 3.6 g/L and 4.6 g/L, the emergence rate of sweet and crisp pea decreased significantly (P < 0.05) by 12.5% and 31.2% compared with fresh water irrigation treatment. The plant height and fresh/dry matter mass of sweet and crisp pea decreased significantly (P < 0.05) with salinity of irrigation water increasing. After 16 days’ sowing, no reduction and difference of dry matter accumulation of roots obtained for irrigation with saline water of ≤2.6 g/L, while it decreased by 28.9%, 40.5%, 52.2% and 53.1% in 1.6-4.6 g/L treatments compared with freshwater irrigation treatment at 32 days after sowing, respectively. Root-shoot ratio increased and the starch content in pea decreased linearly with increasing water salinity. While the content of soluble protein and soluble sugar in pea increased first and then decreased, and the maximum value obtained in 2.6 g/L treatment. 【Conclusion】 These results implied that irrigation with saline water of ≤2.6 g/L can be used for sweet and crisp peas under substrate cultivation. |
| Key words: Dry matter mass; root-shoot ratio; soluble sugar; soluble protein |
