[1]许玲玲,章骞,王永明,等.煅烧牡蛎壳粉对土壤酸化及玉菇甜瓜品质的改良效果[J].集美大学学报(自然版),2020,25(5):336-343.
　XU Lingling,ZHANG Qian,WANG Yongming,et al.Effect of Calcined Oyster Shell Powder on Soil Acidification and Fruit Quality of Mushroom Melon[J].Journal of Jimei University,2020,25(5):336-343.
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煅烧牡蛎壳粉对土壤酸化及玉菇甜瓜品质的改良效果()
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《集美大学学报（自然版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第25卷
期数:
2020年第5期
页码:
336-343
栏目:
水产、食品与生物技术
出版日期:
2020-09-30

文章信息/Info

Title:
Effect of Calcined Oyster Shell Powder on Soil Acidification and Fruit Quality of Mushroom Melon
作者:
许玲玲1; 章骞1; 王永明2; 翁凌1; 陈宏1; 杨富诚1; 赵涵1; 曹敏杰1
（1.集美大学食品与生物工程学院，福建 厦门 361021； 2.厦门玛塔生态股份有限公司，福建 厦门 361015）
Author(s):
XU Lingling1; ZHANG Qian1; WANG Yongming2; WENG Ling1; CHEN Hong1; YANG Fucheng1; ZHAO Han1; CAO Minjie1
（1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Xiamen Mata Ecology Co.Ltd.,Xiamen 361015,China）
关键词:
牡蛎壳; 土壤酸化; 玉菇甜瓜; 品质改良
Keywords:
oyster shell; soil acidification; mushroom melon; quality improvement
摘要:
为了探索施用煅烧牡蛎壳粉对土壤及玉菇甜瓜品质的影响，采用田间试验，研究不同施用量的煅烧牡蛎壳粉对土壤pH值，交换性H+和Al3+含量，以及果实产量、品质的作用。共设置4个施用量：0 kg/hm2（CK），1 500 kg/hm2（T1），1 875 kg/hm2（T2），2 250 kg/hm2（T3）进行试验。结果表明：随着煅烧牡蛎壳粉施用量的增加，土壤酸化的改良效果越好，其中，T3组改良土壤酸化效果最显著，与初始值相比，土壤pH值提高了0.29，交换性H+和Al3+含量分别降低了62.88%和42.93%。同时，随着施用量的增加，果实单果质量、硬度和脆度、维生素C含量均有不同程度的提高，糖酸比有所下降。T3组果实的单果质量最高，较CK组增加12.66%；T2组果实品质改善效果最佳，果实的硬度和脆度较CK组分别提高了47.53%和41.30%，维生素C含量增加70.88%。因此，施用煅烧牡蛎壳粉能够显著改良土壤酸化，提高玉菇甜瓜果实的产量和品质。
Abstract:
In order to explore the influences of calcined oyster shell powder on soil and the quality of mushroom melon crop，field experiments were carried out to study the effects of different application amounts of powder on the soil pH value,exchangeable H+ and Al3+ content,fruit yield and quality.Four application amounts of 0 kg/hm2 (CK),1 500 kg/hm 2 (T1),1 875 kg/hm 2 (T2) and 2 250 kg/hm 2 (T3) were set for testing.The results showed that with the increase of the application amounts of calcined oyster shell powder,the effect of soil acidification neutralization enhanced.Among them,the T3 group presented the most significant effect of neutralizing soil acidification.Compared with the initial value,the soil pH value of the T3 group increased by 0.29,and the exchangeable H+ and Al3+ contents reduced 62.88% and 42.93% respectively.At the same time,with the increase of application amounts of calcined oyster shells,individual fruit weight,fruit hardness,crispness and vitamin C content increased to different degrees,and the sugar -acid ratio decreased as well.Fruit weight of the T3 group was the highest,which was 12.66% higher than that of the CK group.T2 group showed the best fruit quality improvement.Compared with the CK group,fruit hardness and crispness of T2 group increased 47.53% and 41.30% respectively,and the vitamin C content increased 70.88%.The results indicated that application of calcined oyster shell powder can neutralize soil acidification significantly and increase the yield and quality of mushroom melon.

相似文献/References:

[1]苏兵,段金明,方宏达,等.牡蛎壳填料曝气生物滤池去除水源水中的氨氮[J].集美大学学报(自然版),2014,19(2):95.
　SU Bing,DUAN Jin-ming,FANG Hong-da,et al.Simulation Study on Removal of Ammonia Nitrogen from Source Water with Oyster Shell by Biological Aerated Filter[J].Journal of Jimei University,2014,19(5):95.
[2]李雁乔,章骞,黄永生,等.煅烧牡蛎壳粉对土壤酸化及琯溪蜜柚果实的改善效果[J].集美大学学报(自然版),2020,25(4):256.
　LI Yanqiao,ZHANG Qian,HUANG Yongsheng,et al.Improvement Effect on Acidic Soil and the Quality of Guanxi Pomelo by Calcined Oyster Shell Powder[J].Journal of Jimei University,2020,25(5):256.

更新日期/Last Update: 2020-11-04