| 引用本文: | 赵君涵,佘冬立,姚怀柱,等.地下水埋深及矿化度变化对番茄产量及品质的影响[J].灌溉排水学报,2022,41(5):90-96. |
| ZHAO Junhan,SHE Dongli,YAO Huaizhu,et al.地下水埋深及矿化度变化对番茄产量及品质的影响[J].灌溉排水学报,2022,41(5):90-96. |
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| 摘要: |
| 【目的】探究地下水矿化度和埋深的变化对番茄的产量及品质的影响。【方法】采用土柱测桶试验，试验配制3种质量浓度（0、2、4 g/L）的NaCl溶液，设计3种地下水埋深（90、70、50 cm），用以模拟不同矿化度及不同埋深的地下水，并对番茄的产量及品质进行测定，且利用综合主成分分析的方法对番茄进行评价。【结果】番茄单株产量、收获指数、平均果质量及果色指数（TCI）均随地下水矿化度增加而显著减小，随地下水埋深增加而显著增加；而番茄Vc、可溶性糖、总酸和可溶性固形物量均随地下水矿化度增加而显著增加，随地下水埋深增加而显著减少。综合主成分分析结果显示，番茄产量及品质在地下水埋深为90、70 cm及矿化度为0、2 g/L的情况下表现较优，90/0（地下水埋深：cm/矿化度：g/L）处理下得分最高。【结论】盐分和地下水埋深对番茄的产量及品质均有较大影响，低盐深埋有利于番茄产量提高，但高盐浅埋对于番茄营养品质改善有促进作用，适宜的矿化度和埋深促进番茄的生长发育，使产量和品质都能达到较优水平。 |
| 关键词: 地下水埋深；盐分；番茄；主成分分析 |
| DOI：10.13522/j.cnki.ggps.2021467 |
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| The Change in Yield and Fruit Quality of Tomato as Affected by Groundwater Depth and Salinity in Coastal Regions |
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ZHAO Junhan, SHE Dongli, YAO Huaizhu, ZHANG Li
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(1. College of Agricultural Science and Engineering, Hohai University, Nanjing 210098, China;
2. Development Center for Rural Water Conservancy and Technology of Jiangsu Province, Nanjing 210029, China
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| Abstract: |
| 【Objective】 Groundwater level in coastal saline-alkaline areas changes frequently due to the impact of tides. The associated water and salt movement in soil is hence more complicated than in other regions. This paper investigated the impact of groundwater depth and salinity on yield and fruit quality of tomato.【Method】The experiment was conducted in soil columns, with the groundwater table controlled at the depths of 90, 70, and 50 cm, respectively. Groundwater salinity was mimicked by NaCl concentration, which was controlled at 0, 2 and 4 g/L respectively. In each treatment, we measured the yield and fruit quality of the tomato. The treatments were compared using the principal component analysis and evaluation. 【Result】The tomato yield, harvest index, average fruit weight and color index all decreased significantly with the increase in groundwater salinity, while increased significantly with the increase in groundwater depth. These four indexes were maximized when the groundwater depth was 90 cm and the NaCl concentration was zero. In contrast, vitamin C, soluble sugar, total acid and soluble solid content all increased significantly with the increase in groundwater salinity, while decreased significantly with the increase in groundwater depth. These four indicators peaked when the groundwater depth was 50 cm and NaCl concentration was 4 g/L.【Conclusion】Comprehensive principal component analysis shows that the comprehensive quality of the tomato increased with groundwater depth and decreased as the groundwater salinity increased. The optimal for our experiment was groundwater depth is 90 cm and the NaCl concentration is zero. |
| Key words: groundwater depth; soil salinity; tomato; principal component analysis and evaluation |
