有机肥施用量对酿酒葡萄品质形成关键时期需水量的影响研究
Research on the Water Supply Needs during the Critical Period of Organic Fertilizer Application for the Quality Formation of Wine Grapes
周丽娜 1刘喆 1祁焕军 2雷金银 1雷晓婷 3徐瑾瑜 1金建新 1尹志荣 1何进勤1
作者信息
- 1. 宁夏农林科学院农业资源与环境研究所,宁夏 银川 750002;国家农业环境银川观测实验站,宁夏银川 750102
- 2. 宁夏农林科学院农业资源与环境研究所,宁夏 银川 750002;国家农业环境银川观测实验站,宁夏银川 750102;西北农林科技大学水土保持研究所,陕西杨凌 712100
- 3. 宁夏农林科学院农业资源与环境研究所,宁夏 银川 750002;国家农业环境银川观测实验站,宁夏银川 750102;国家产业技术体系贺兰山东麓综合实验站,宁夏 银川 750102
- 折叠
摘要
对不同有机肥施用量条件下酿酒葡萄品质形成关键时期需水量进行分析,探讨有机肥施用量与水分需求的关系,为制定科学高效的酿酒葡萄供水策略提供理论支撑.研究表明,有机肥适量配施有助于提升酿酒葡萄土壤贮水保墒性能,液体纳米有机肥对于土壤表层(0～20 cm)的含水率增加明显,T2、T3处理果实膨大期与转色期增加最为明显,相较于CK分别增加了 70.77％、28.60％;不同土层土壤总贮水量,T1处理在果实膨大期具有较好的土壤贮水性能,T2处理在果实转色期土壤总贮水量较为丰富,相较于CK,分别增加14.85％与52.19％.通过Penman-Monteith公式和田间水量平衡法计算分析,T1处理酿酒葡萄果实膨大期与T2处理果实转色期均存在进一步节水的潜力.
Abstract
By analyzing the water requirement during key periods of wine grape quality under different organic fertilizer application levels,the relationship between organic fertilizer application and water demand is explored to provide theoretical support for the development of scientific and efficient grape irrigation strategies.The study shows that appropriate application of organic fertilizer can improve the soil water storage and moisture retention capacity of wine grapes.The liquid nano organic fertilizer significantly increases the soil moisture content in the surface layer(0～20 cm),with the T2 and T3 treatments during the berry swelling and veraison stages showing the most significant increases compared to the CK treatment,with an increase of 70.77％and 28.60％respectively.In terms of total water storage changes,the T1 treatment exhibits better water storage performance during the berry swelling stage,while the T2 treatment has more abundant total soil water storage during the veraison stage,with increases of 14.85％and 52.19％respectively compared to the CK treatment.By using the Penman-Monteith equation and field water balance method,it is calculated that both the T1 treatment during the berry swelling stage and the T2 treatment during the veraison stage have further water-saving potential.
关键词
酿酒葡萄/品质形成关键期/土壤含水量/贮水量/作物需水量Key words
Wine grapes/Critical period of quality formation/Soil water content/Water storage capacity/Crop water requirements引用本文复制引用
基金项目
宁夏回族自治区自然科学基金(2022AAC03456)
农业高质量发展和生态保护科技创新示范项目(NGSB-2021-4)
&&(NAES091AE18)
国家产业技术体系贺兰山东麓综合实验站(CARS-29-28)
出版年
2024
国家科技期刊平台
NSTL
万方数据