[1]丁希月,王妍,翁凌,等.煅烧牡蛎壳粉对荔枝园土壤酸化及果实品质的改良效果[J].集美大学学报(自然科学版),2022,27(5):408-416.
 DING Xiyue,WANG Yan,WENG Ling,et al.Effect of Calcined Oyster Shell Powder on Acidified Plantation Soil and Fruit Quality of Litchi[J].Journal of Jimei University,2022,27(5):408-416.
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煅烧牡蛎壳粉对荔枝园土壤酸化及果实品质的改良效果()
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《集美大学学报(自然科学版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第27卷
期数:
2022年第5期
页码:
408-416
栏目:
水产、食品与生物工程
出版日期:
2022-09-28

文章信息/Info

Title:
Effect of Calcined Oyster Shell Powder on Acidified Plantation Soil and Fruit Quality of Litchi
作者:
丁希月1王妍1翁凌1谢渊1纪梦雅1王永明2曹敏杰1
(1.集美大学海洋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):
DING Xiyue1WANG Yan1WENG Ling1XIE Yuan1JI Mengya1WANG Yongming2CAO Minjie1
(1.College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Xiamen Mata Ecology Co.Ltd.,Xiamen 361015,China)
关键词:
煅烧牡蛎壳粉土壤酸化‘南岛无核’荔枝果实品质
Keywords:
calcined oyster shell powdersoil acidification‘Nandao Wuhe’ litchifruit quality
文献标志码:
A
摘要:
为了探究煅烧牡蛎壳粉对‘南岛无核’荔枝园土壤酸化和果实品质的影响,设置CK组和T1~T3处理组,分别施加牡蛎壳粉0,1,2,3 kg/棵进行田间试验,并对土壤的pH值、容重和有机质含量等指标进行10个月的跟踪测定,在荔枝果实成熟后进行单果重、糖酸比、维生素C含量等品质指标的测定。结果表明,与对照组相比,T1组的土壤pH值由5.09提升至6.13,上升1.04,果实单果重提升20.79%,果实硬度升高52.14%,糖酸比、固酸比均有显著提升;T2组的土壤pH值由5.01提升至6.33,上升1.32,容重由(1.46±0.04)g/cm3下降至(1.28±0.02)g/cm3,果实硬度、糖酸比较对照组分别增加58.92%和42.32%;T3组的土壤pH值由5.08提升至6.27,上升1.19,土壤容重由(1.46±0.03)g/cm3降至(1.26±0.03)g/cm3,果实单果重和维生素C含量比对照组分别增加了28.35%和31.86%。可见,煅烧牡蛎壳粉能显著改善‘南岛无核’荔枝土壤酸化现象,降低土壤容重,促进植株对土壤养分的吸收利用,进而显著提升果实品质。
Abstract:
In order to explore the effects of calcined oyster shell powder on the improvement of plantation soil acidification and fruit quality of ‘Nandao Wuhe’ litchi,CK group and T1-T3 treatment groups were set up,and four oyster shell powder dosages 0,1,2,3 kg/tree were applied for field experiments,and soil pH,bulk density and organic matter content were measured.A 10-month follow-up measurement,and the determination of fruit quality after the ‘Nandao Wuhe’ Litchi fruit matures,such as single fruit weight,sugar-to-acid ratio and vitamin C were carried out.Compared with CK,the soil pH of T1 increased from 5.09 to 6.13,an increase of 1.04,and single fruit weight and fruit hardness increased by 20.79% and 52.14%,respectively.Both the sugar-acid ratio and the solid-acid ratio have been significantly improved.For the T2 group,the soil pH increased from 5.01 to 6.33 with an increase of 1.32,and the bulk density decreased from (1.47±0.04) g/cm3 to (1.28±0.02)g/cm3,fruit hardness and sugar-acid ratio reached peak levels in group T2 by increments of 5892% and 42.32%,respectively.For the T3 group,the soil pH increased from 5.08 to 6.27 with an increase of 1.19,and the soil bulk density decreased from (1.46±0.03) g/cm3 to (1.26±0.03) g/cm3,single fruit weight and vitamin C content increased 28.35% and 31.86%,respectively.In conclusion,applying calcined oyster shell powder can significantly relief soil acidification,reduce soil bulk density,promote the absorption and utilization of soil nutrients by the plants,and significantly improve fruit quality of ‘Nandao Wuhe’ litchi.

相似文献/References:

[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(自然科学版),2020,25(5):336.
 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.

更新日期/Last Update: 2022-11-18