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花椒(Zanthoxylumbungeanum)为芸香科花椒属小乔木[1],距今已有 2 600 多年的种植历史[2]。性喜阳,比较耐旱,在我国分布十分广泛,从东北南部到西南北部,从东南沿海地带到西藏东南地区皆有分布,在青海海拔2500m的坡地也有栽种。藤椒作为花椒中一个独特的品种,由于其树体寿命长,单株产量高,抗性强,果皮色正味佳,价格呈稳定上升趋势,在提高农民经济收入,改善农村经济结构等方面发挥了巨大作用,特别在四川,成了当地农民的主要经济来源之一[3]。
传统的藤椒种植过程中,施肥和灌水一般是分开进行的,特别是在降水量少的地区,一个生产周期内需要对进入丰产期的藤椒施肥4~6次,灌水2~4次,不仅耗费较多劳动力,而且由于施肥使用的是固态肥料,有效吸收率低,往往需要过量施肥才能满足藤椒的生长和结果需要以及达到理想的生产效果。而过量的施肥不仅会造成肥料和人工的浪费,也会造成土壤结构板结、pH值发生变化等一系列问题。因此,本研究利用水肥一体化设备、已建成的3a生藤椒林,集成集水灌溉技术,对水资源进行收集和合理利用,通过进行不同水肥浓度配比试验,对试验藤椒树的叶片、果实进行采样,并做营养元素、营养物质和总精油含量分析,试验总结水、肥配比方案,进行藤椒水肥一化管理,以此来提高藤椒水分和肥料利用率,提升藤椒树体生长质量和果实品质,为藤椒产业化发展合理施放水肥提供科学依据。
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藤椒叶片中氮(N)元素含量是:IV>V>III>II>I>VI>CK,磷(P)元素含量是:IV>V>III>VI>II>I>CK,钾(K)元素含量是:IV>III>II>V>I>VI>CK。氮(N)元素、磷(P)元素、钾(K)元素含量的平均值均在水肥浓度为IV(肥72 kg,水300 L)处理下最高,氮(N)元素含量比对照提高77.4%,,磷(P)元素含量比对照提高117.1%,钾(K)元素含量比对照提高50.3%。在水肥浓度为I(肥18 kg,水300 L)处理下磷元素含量最低,仅为对照的13.6%;在水肥浓度为VI(肥108 kg,水300 L)处理下氮(N)元素和钾(K)元素含量最低,氮(N)元素和钾(K)元素含量仅比对照提高23.6%和22.6%。除N元素中处理Ⅳ、V、III与I之间差异不显著;P元素中处理II、I与对照之间,VI、II与I之间,V、III、VI与II之间,V、III与VI之间,Ⅳ与III之间差异不显著;K元素中处理I与VI之间,V与I之间,III与II之间,Ⅳ与III之间差异不显著而外,各处理与对照之间,各处理之间均有极显著的差异。(见表1)
处理 Treatment N/(g·kg−1) >ck/% P /(g·kg−1) >ck/% K/(g·kg−1) >ck/% CK 20.54±0.623dD 1.534±0.418cD 7.916±0.771cC I 25.39±0.619cC 23.6 1.742±0.234cCD 13.6 9.702±0.541bBC 22.6 II 26.852±0.620bBC 30.7 2.196±0.355bBC 43.2 10.954±1.148abAB 38.4 III 27.998±0.621bB 36.3 2.454±0.418bB 60.0 11.66±1.500aA 47.3 IV 36.442±0.622aA 77.4 3.330±0.215aA 117.1 11.896±0.889aA 50.3 V 30.113±0.617aA 46.5 2.513±0.202aA 63.8 10.236±0.767aA 29.3 VI 25.322±0.615aA 23.3 2.361±0.219aA 53.9 9.423±0.683aA 19.0 Table 1. Contents of main elements in leaves
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由表2可知,硼(B)元素:IV>III>V>II>VI>I>ck;镁(Mg)元素:IV>V>III>II>VI>I>ck;叶绿素A:IV>V>III>VI>II>I>ck;叶绿素B:IV>III>II>V>I>VI>ck;叶绿素总量:IV>V>III>VI>II>I>ck。其中,硼(B)、镁(Mg)、叶绿素A、叶绿素B、叶绿素总量平均值均在水肥浓度为IV(肥72 kg,水300 L)处理下最高;硼(B)、镁(Mg)、叶绿素A、叶绿素总量在水肥浓度为I(18 kg,水300 L)处理下最低。叶绿素B在水肥浓度为VI(肥108 kg,水300 L)处理下最低。除硼(B)各处理与对照之间、叶片中叶绿素总量中处理Ⅳ与对照之间有极显著差异而外,镁(Mg)元素中处理V、III、II、VI与I之间,处理V、III、II与VI之间,处理Ⅳ、V、III与Ⅱ之间,处理Ⅳ、V与III之间,处理Ⅳ与V之间差异不显著;叶绿素A、叶绿素B各处理与对照之间,各处理之间差异不显著;叶绿素总量中其余处理与对照处理之间差异不显著,各处理之间差异不显著。
处理
TreatmentB/
(mg·kg−1)>ck/
%Mg/
(g·kg−1)>ck
(%)叶绿素
(Amg/gFW)
Chlorophyll A (mg/gFW)>ck/
%叶绿素/
(Bmg·gFW−1)
Chlorophyll B/
(mg·gFW−1)>ck
(%)叶绿素总量/
(mg·gFW−1)
Total chlorophyll
content/
(mg·gFW−1)>ck/
%CK 29.214±1.215cB 2.660±0.478cB 0.806±0.839cB 0.214±0.167cC 1.18±0.045cB I 33.046±7.335cB 13.1 3.632±0.454bA 36.5 1.04±0.147bB 29.0 0.228±0.007abA 6.5 1.25±0.056bc 5.9 II 43.404±6.341bcB 48.6 3.916±0.369ab 50.2 1.102±0.268bB 36.7 0.240±0.179abA 12.1 1.368±0.128bB 15.9 III 52.292±11.344ab 79.0 3.94±0.617ab 48.1 1.112±0.168bB 38.0 0.248±0.110bcB 15.9 1.482±0.283bB 25.6 IV 55.363±25.553aA 89.5 4.466±0.649aA 67.9 1.496±0.140aA 85.6 0.256±0.114aA 19.6 1.898±0.056aA 60.8 V 48.632±17.112aA 66.5 4.121±0.532aA 54.9 1.278±0.150aA 58.6 0.236±0.108aA 10.3 1.512±0.120aA 28.1 VI 41.182±15.511aA 41.0 3.686±0.241aA 38.6 1.105±0.170aA 37.1 0.219±0.133aA 2.3 1.388±0.116aA 17.6 Table 2. Contents of trace elements and chlorophyll in leaves
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与不施肥处理相对比,在水肥一体化灌溉方式下,经过不同水肥浓度处理的三年生藤椒果实中各主要营养物质、风味物质含量均值如表3。
处理
Treatment粗蛋白含量/%
Crude protein content/%>ck/% 粗脂肪含量/%
Crude fat content/%>ck/% 精油含量/(mg·100g−1)
Essential oil content /(mg·100g−1)>ck/% CK 7.348±0.527dC 8.174±0.696cC 0.592±0.02dD Ⅰ 8.046±0.606cdC 9.5 12.176±1.285bB 49.0 0.622±0.029dD 5.1 Ⅱ 8.792±0.831cC 19.7 12.308±1.965bB 50.6 0.91±0.079cC 53.7 Ⅲ 10.592±0.848bB 44.1 12.79±1.520bB 56.5 1.138±0.109bB 92.2 Ⅳ 13.972±1.590aA 90.1 15.798±0.874aA 93.3 1.884±0.142aA 218.2 V 11.102±1.010aA 51.1 13.121±0.664aA 60.5 1.213±0.112aA 104.9 Ⅵ 9.834±0.890aA 33.8 11.991±0.983aA 46.7 1.012±0.322aA 70.9 Table 3. Contents of various nutrients in fruits
由表3知,果实中粗蛋白含量:IV>V>III>VI>II>I>ck;果实中粗脂肪含量:IV>V>III>VI>II>I>ck;果实中精油含量:IV>V>III>VI>II>I>ck。其中,果实中粗蛋白、粗脂肪、精油含量平均值均在水肥浓度为IV(肥72 kg,水300 L)处理下最高,在水肥浓度为I(18 kg,水300 L)处理下最低。除粗蛋白中处理V与III之间差异不显著;粗脂肪中处理VI、II与I之间,处理III、VI与II之间,处理III与VI之间,处理V与III之间差异不显著而外,各处理与对照之间、各处理之间均有极显著的差异。
Effect of Different Water and Fertilizer Concentration Ratio on the Quality of 3-year-old Rattan Pepper
doi: 10.12172/202206210001
- Received Date: 2022-06-21
- Available Online: 2022-09-16
- Publish Date: 2022-10-26
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Key words:
- Rattan pepper /
- Water and fertilizer concentration /
- Leaf /
- Fruit /
- Quality
Abstract: In order to improve the quality of rattan pepper, 3-year-old rattan pepper was selected as the study material, and the ratio of different water and fertilizer concentrations was explored for three years. The results showed that: (1) With the treatment of 72 kg fertilizer and 300L water, the content of nitrogen (N), phosphorus (P) and potassium (K) in the leaves of rattan pepper increased by 77.4%, 117.1% and 50.3% respectively. (2) With the treatment of 72 kg of fertilizer and 300L of water, the content of trace element boron (B) in the leaves of rattan pepper increased by 89.5%, the content of magnesium (Mg) increased by 67.9%, the content of chlorophyll a increased by 85.6%, the content of chlorophyll b increased by 19.6%, and the content of total chlorophyll elements increased by 60.8%. (3) With the treatment of 72 kg fertilizer and 300L water, the crude protein content, crude fat content and essential oil content of rattan pepper fruit were increased by 90.1%, 93.3% and 218.2% respectively.