煅烧牡蛎壳粉对土壤酸化及琯溪蜜柚果实的改善效果-《集美大学学报（自然版）》

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Title:: Improvement Effect on Acidic Soil and the Quality of Guanxi Pomelo by Calcined Oyster Shell Powder

作者:: 李雁乔1; 章骞1; 黄永生2; 庄鑫中3; 许少凡1; 庄诗怡1; 方宏达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. 福建省漳浦县农业局,福建漳州 363200 ;3.福建省珊瑚岛生物科技有限公司,福建漳州 363600)

Author(s):: LI Yanqiao1; ZHANG Qian1; HUANG Yongsheng2; ZHUANG Xinzhong3; XU Shaofan1; ZHUANG Shiyi1; FANG Hongda1; CAO Minjie1; (1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Agriculture Bureau of Zhangpu County,Fujian Province,Zhangzhou 363200,China;3.Fujian Coral Island Biotechnology Co.Ltd.,Zhangzhou 363600,China）

关键词:: 牡蛎壳; 煅烧; 土壤; 酸化; 琯溪蜜柚

Keywords:: oyster shell; calcination; soil; acidification; Guanxi pomelo

摘要:: 以煅烧牡蛎壳粉为试验材料，对种植琯溪蜜柚的酸性土壤进行为期1年的田间跟踪试验，并对果实品质的改善效果进行研究。采用4个施用量组：0(对照组CK），1.25(T1组），2.50(T2组），3.75 kg/棵(T3组），1次施用后每隔3个月对土壤样本进行pH值、容重、有机质含量的检测。蜜柚成熟后进行糖酸比、固酸比、维生素C含量、汁胞硬度和感官评价试验。扫描电子显微镜观测发现，牡蛎壳煅烧后微孔结构明显增多，且孔径大小介于2~10 μm。施用煅烧牡蛎壳粉后，土壤pH值和有机质整体呈现先增加后降低的趋势，容重值呈现逐渐降低的趋势。随着煅烧牡蛎壳粉施用量的增多，果实的糖酸比、固酸比、汁胞硬度值逐渐增大(T3>T2>T1>CK），维生素C含量先升高后稳定。T3组的土壤pH值增加效果最显著(P<0.01），从(3.23±0.13)提高到(4.62±0.46)，提高1.39个单位；T2组的土壤容重值降低最显著(P<0.01），从1.34 g/cm3降低到1.11 g/cm3，降低17.16%。施用6个月后，T1组的土壤有机质含量显著增加(P<0.05），从初始值14.42 g/kg提高至27.21 g/kg，增加了168.24%。对果实的分析发现，T3组糖酸比和固酸比的改善效果最明显，但差异不显著，与对照组相比分别提高26.14%和18.04%；该组果实的汁胞硬度最低，比对照组降低了37.36%，存在极显著差异(P<0.01）；T2组果实的维生素C含量最高，较对照组增加2.21%，存在显著性差异(P<0.05）。以上结果表明，煅烧牡蛎壳粉能够显著改良土壤酸性，改善土壤板结现象，增加土壤有机质含量，同时提高了琯溪蜜柚果实品质和口感。

Abstract:: In this study,calcined oyster shell powder was used to improve the fruit quality of Guanxi pomelo by repairing the acidic soil.Four application groups of 0 kg/tree(CK),1.25 kg/tree(T1),2.50 kg/tree(T2)and 3.75 kg/tree(T3)were designed.Soil samples were collected every 3 months to detect pH value,bulk density and organic content.Guanxi pomelo fruit samples were collected at the mature harvest stage to conduct experiments on sugaracid ratio,solidacid ratio,vitamin C content,hardness and sensory evaluation.The calcined and uncalcined oyster shells were observed by SEM.The result showed that the microporous structure of calcined oyster shell increased significantly with pore sizes between 2-10 μm.After the application of calcined oyster shell powder,the soil pH value and organic matter present a trend of first increasing and then decreasing,and the bulk density value presents a trend of gradually decreasing.Guanxi pomelo fruit’s sugaracid ratio,solid-acid ratio and hardness value present a trend of gradually increasing,and the vitamin C content presents a trend of first increasing and then stabilizing.The soil pH value in T3 increased from (3.23±013) to (4.62±0.46),with 1.39 units increment.The bulk density value of soil in T2 decreased most significantly from 1.34 g/cm2 to 111 g/cm3,a decrease of 17.16%.After 6 months of application,the soil organic matter content in T1 increased from 14.42 g/kg to 27.21 g/kg,with an increment of 168.24%.Compared with the CK,T3 revealed the most significant improvement effect on sugaracid ratio and solidacid ratio,which increased by 2614% and 18.04%,respectively,its hardness of T3 was the lowest,which was 37.36% lower than that of CK.The T2 had the highest vitamin C content,which increased by 2.21% compared with the CK.The results indicated that calcined oyster shell powder could neutralize soil acidity,improve soil consolidation,increase soil organic matter content,as well as the quality and taste of Guanxi pomelo.

《集美大学学报（自然版）》[ISSN:1007-7405/CN:35-1186/N]

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