中国蔬菜
中國蔬菜
중국소채
CHINA VEGETABLES
2014年
11期
24-30
,共7页
李阳%李友丽%田永强%张振贤%高丽红
李暘%李友麗%田永彊%張振賢%高麗紅
리양%리우려%전영강%장진현%고려홍
日光温室%西瓜%灌溉水利用效率%果实品质
日光溫室%西瓜%灌溉水利用效率%果實品質
일광온실%서과%관개수이용효솔%과실품질
Greenhouse%Watermelon%Water use efficiency%Fruit quality
为探究适宜中国西北地区日光温室西瓜稳产优质栽培的灌溉模式,以武威市当地传统灌溉模式为对照,设置了两个处理:T1,控制各个生育期不同的土壤相对含水率下限、上限;T2,仅控制土壤相对含水率上限,研究西瓜产量和品质对不同灌溉模式的响应。结果表明:在3个茬口的栽培中,在伸蔓期和成熟期控制土壤相对含水率下限(70%、65%)可在不显著降低西瓜产量的同时显著提高水分利用效率,与对照相比,控制土壤相对含水率下限和上限的 T1处理全年水分利用效率提高了21.85%;同时,控制土壤相对含水率能够明显提高西瓜主要风味物质可溶性糖的含量。
為探究適宜中國西北地區日光溫室西瓜穩產優質栽培的灌溉模式,以武威市噹地傳統灌溉模式為對照,設置瞭兩箇處理:T1,控製各箇生育期不同的土壤相對含水率下限、上限;T2,僅控製土壤相對含水率上限,研究西瓜產量和品質對不同灌溉模式的響應。結果錶明:在3箇茬口的栽培中,在伸蔓期和成熟期控製土壤相對含水率下限(70%、65%)可在不顯著降低西瓜產量的同時顯著提高水分利用效率,與對照相比,控製土壤相對含水率下限和上限的 T1處理全年水分利用效率提高瞭21.85%;同時,控製土壤相對含水率能夠明顯提高西瓜主要風味物質可溶性糖的含量。
위탐구괄의중국서북지구일광온실서과은산우질재배적관개모식,이무위시당지전통관개모식위대조,설치료량개처리:T1,공제각개생육기불동적토양상대함수솔하한、상한;T2,부공제토양상대함수솔상한,연구서과산량화품질대불동관개모식적향응。결과표명:재3개치구적재배중,재신만기화성숙기공제토양상대함수솔하한(70%、65%)가재불현저강저서과산량적동시현저제고수분이용효솔,여대조상비,공제토양상대함수솔하한화상한적 T1처리전년수분이용효솔제고료21.85%;동시,공제토양상대함수솔능구명현제고서과주요풍미물질가용성당적함량。
In order to explore the suitable cultivation and irrigation pattern for producing watermelon〔Ci-trullus lanatus(Thunb.)Matsum. et Nakai〕with stable yield and superior quality in Northwest China greenhouse, this study took the local traditional irrigation experience as the contrast,and set up the following 2 treatments:T1 controlling the various growth stages for the lower limit and the upper limit of soil relative moisture contents;T2 controlling the upper limit of soil relative moisture content. These 2 treatments were used to study the responses of watermelon yield and quality to different irrigation patterns. The results showed that during stretch tendril and maturing periods,controlling the lower limit(70%,65%)of soil relative moisture content could significantly improve water use efficiency whithout distinquishly reducing watermelon yield. By controlling the lower limit and the upper limit of soil relative moisture contents,the water use efficiency increased 21.85% than the contrast. At the same time,controlling soil relative moisture content could significantly improve the content of soluble sugar content,which was the major substance affecting watermelon flavor.