摘要
为了探索硫酸钾对改善基质栽培辣椒果实品质的影响,以19-164水果辣椒为供试材料,自门椒开花坐果期开始,在滴灌平衡型水溶肥基础上定期浇灌硫酸钾溶液,设0(CK)、5(P5)、10(P10)、15(P15)、20(P20)kg·667 m^(-2)共5个处理,调查辣椒的生长与果实品质指标。结果表明,盛果期浇灌硫酸钾对水果辣椒生长有显著促进作用,P15处理效果最好并显著高于CK,其中株高、茎粗比CK高17.76%和34.63%;硫酸钾改善了水果辣椒的果实品质,与CK相比,P15处理的绿熟果和红熟果可溶性固形物含量分别提高9.62%和34.39%,可溶性蛋白含量分别提高30.00%和58.90%,维生素C含量分别提高46.03%和66.41%,有机酸含量分别降低18.75%和12.73%。综合分析表明,硫酸钾的施用量为15 kg·667 m^(-2)时对水果辣椒生长发育、果实品质提升的效果最好。
Pepper variety 19-164 was used to explore the effect of potassium sulfate on improving the fruit quality of soilless soil cultured snack pepper fertigated with potassium sulfate solution added to water-soluble fertilizer and applied through drip irrigation from flowering and fruit setting stage.The treatments included add 0(CK),5(P5),10(P10),15(P15)and 20(P20)kg·667 m^(-2) of potassium sulfate.The growth and fruit quality were evaluated.The results showed that potassium sulfate significantly promoted the growth of the pepper,P15 treatment was the best,plant height,stem diameter,leaf SPAD value,net photosynthetic rate and root activity were 17.76%,34.63%,14.50%,18.26%and 53.92%higher than CK.Compared with CK,the soluble solid content of green and red fruits of P15 treatment increased by 9.62%and 34.39%,the soluble protein content increased by 30.00%and 58.90%,the vitamin C content increased by 46.03%and 66.41%,and the organic acid content decreased by 18.75%and 12.73%in green and red fruit.
作者
李恭峰
高亚新
李欣然
马万成
张振兴
李青云
LI Gongfeng;GAO Yaxin;LI Xinran;MAWancheng;ZHANG Zhenxing;LI Qingyun(Hebei Vegetable Industry Collaborative Innovation Center/College of Horticulture,Hebei Agricultural University,Baoding 071000,Hebei,China)
出处
《中国瓜菜》
CAS
北大核心
2022年第5期68-73,共6页
China Cucurbits And Vegetables
基金
河北省现代农业产业技术体系蔬菜创新团队(HBCT2018030211)。
关键词
水果辣椒
生长发育
品质
硫酸钾
基质栽培
Snack pepper
Growth and development
Quality
Potassium sulfate
Substrate
