| 引用本文: | 马艳华,任秀娟,杨慎骄,等.负压供水下水氮耦合对温室辣椒品质及产量的影响[J].灌溉排水学报,2017,36(5):. |
| MA Yanhua,REN Xiujuan,YANG Shenjiao,et al.负压供水下水氮耦合对温室辣椒品质及产量的影响[J].灌溉排水学报,2017,36(5):. |
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| 摘要: |
| 采用负水头供水控水盆栽装置，通过设定装置的不同供水吸力控制不同的土壤含水率，研究了负压灌溉条件下不同水氮组合对温室大棚中辣椒产量及品质的影响。试验设置3种供水吸力：5 kPa（W2）、10 kPa（W3）、15 kPa（W4），并以常规补充浇灌方式（记为W1）为对照；3 种氮肥水平：168、336和504 kg/hm2，分别记为N1、N2和N3。结果表明，在灌水量相同的条件下，辣椒中Vc的质量分数随施氮量的增加表现出先增加后减少的趋势，而辣椒果实中的可溶性糖和蛋白质的质量分数则随施氮量的增加而增加。辣椒的株高、茎粗、叶片数和产量也是随施氮量的增加而增加；在施氮量相同的条件下，辣椒中Vc、可溶性糖和可溶性蛋白质的质量分数都随灌水量的增加而增加，辣椒的株高、茎粗、叶片数和产量也随灌水量的增加而增加；W2N2处理辣椒Vc和可溶性糖的质量分数最高，W2N3处理辣椒蛋白质的量最高，W2N3处理辣椒的产量最高。 |
| 关键词: 辣椒； 水氮耦合； 产量； 品质 |
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| Effect of Fertigation by Keeping Irrigating Water under Negative Pressure on Quality and Yield of Pepper Grown in Greenhouse |
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MA Yanhua, REN Xiujuan, YANG Shenjiao, ZONG Jie, SUN Hao, LV Mouchao, WU Dafu
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Henan Institute of Science and Technology, Xinxiang 453003, China; Farmland Irrigation Research Institute, Chinese Academy of Agricultural Sciences, Xinxiang 453002, China
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| Abstract: |
| The impact of fertigation by keeping irrigating water under suction on yield and quality of peppers grown in pots were investigated. The suction was kept at 5 kPa (W2), 10 kPa (W3) and 15 kPa (W4) respectively, and the conventional irrigation (W1) was taken as the control (CK). In each irrigation method, nitrogen fertilizer was applied at rates of 168 kg/hm2 (N1), 336 kg/hm2 (N2) and 504 kg/hm2 (N3), respectively. The results showed that under the same suction, the content of fruit Vc in the pepper increased first and then decreased as the amount of nitrogen applied increased. In contrast, the content of soluble sugar and protein in the pepper increased with the nitrogen applied. The plant height, stem diameter, leaf number and pepper yield also increased with the amount nitrogen. Under the same nitrogen application rate, the content of Vc, soluble sugar and protein inthe pepper increased with the amount of irrigation; the plant height, stem diameter, leaf number and pepper yield also increased with the amount of irrigation. The content of Vc and soluble sugar in the pepper were the highest in the combination of W2 and N2; the content of protein in the pepper was the highest in the combination of W2 and N3; the yield was the highest in the combination of W2 and N3. Overall, the combination of W2 and N3 offers the highest pepper yield and quality. |
| Key words: chili pepper; fertigation; pepper quality; yield |
