弥雾调控技术下微气候因子对葡萄品质的影响

doi:10.6048/j.issn.1001-4330.2022.02.015

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (2): 385-395.DOI: 10.6048/j.issn.1001-4330.2022.02.015

• 园艺特产·林业·土壤肥料·节水灌溉·农业生态环境 • 上一篇下一篇

弥雾调控技术下微气候因子对葡萄品质的影响

蔡军社¹(), 刘洪波²(), 白世践¹, 白云岗², 张江辉², 郑明², 丁平²

1.新疆维吾尔自治区葡萄瓜果研究所,新疆鄯善 838200
2.新疆水利水电科学研究院,乌鲁木齐 830049

收稿日期:2021-07-28 出版日期:2022-02-20 发布日期:2022-03-22
通信作者: 刘洪波(1982-),男,湖北天门人,高级工程师,硕士,研究方向为水分高效利用,(E-mail) lhb090@163.com
作者简介:蔡军社(1986-),男,陕西武功人,副研究员,研究方向为葡萄育种与栽培,(E-mail) abc8303099@126.com
基金资助:
国家自然科学基金NSFC-新疆联合基金“根区灌溉条件下新疆干旱区葡萄生长对水分的响应与调控研究”(U1803112);新疆维吾尔自治区自然科学基金“极端干旱区葡萄园水肥协同调控技术研究”(2020D01A80)

Study on the Influence of Microclimate Factors on Grape Quality under Mist Control Technology

CAI Junshe¹(), LIU Hongbo²(), BAI Shijian¹, BAI Yungang², ZHANG Jianghui², ZHENG Ming², DING Ping²

1. Research Institute of Grapes and Melons of Xinjiang Uygur Autonomous Region, Shanshan Xinjiang 838200,China
2. Xinjiang Research Institute of Water Resources and Hydropower, Urumqi 830049, China

Received:2021-07-28 Published:2022-02-20 Online:2022-03-22
Supported by:
NSFC-Xinjiang Joint Fund Project of National Natural Science Foundation of China "Study on the Response and Regulation of Grape Growth in Arid Area under Irrigation Conditions in Xinjiang"(U1803112);Natural Science Foundation of Xinjiang Uygur Autonomous Region "Research on Coordinated Regulation Technology of Water and Fertilizer in Vineyard in Extreme Arid Area"(2020D01A80)

摘要/Abstract

摘要：

【目的】 分析弥雾调控技术下微气候变化对葡萄果实品质的影响,研究优质高产的弥雾调控技术方式,为葡萄节水提质提供理论基础和数据支撑。【方法】 在常规滴灌的基础上与微喷叠加,组成微喷弥雾调控灌水技术处理,监测各微喷弥雾调控处理下葡萄园温度、湿度、果实品质等指标变化,分析弥雾调控下微气候因子与葡萄果实品质的响应关系。【结果】 采用弥雾调控可有效降低葡萄园温度和增加湿度,与CK处理相比,白天平均温度低1.5~3.0℃,夜晚平均温度低1.3~2.1℃,平均温度差低0.1~1.6℃,平均温度低1.5~2.5℃,白天平均湿度高5.7%~7.6%,夜晚平均湿度高4.7%~7.0%,平均湿度高5.0%~7.0%。葡萄果实品质,WP₁、WP₂、WP₃和CK处理可溶性固形物含量分别为21.5%、21.1%、19.5%和19.1%,总糖含量分别为19.1%、18.2%、17.9%和17.5%,总酸含量分别为4.0、5.1、5.9和6.4 g/L,VC含量分别为2.8 、2.5、2.5和2.1 μg/g,弥雾调控处理果粒均重高出CK处理0.26、0.18、0.26 g。在葡萄果实生长发育过程中,晚上平均湿度是影响最大的关键微气候因子,当夜晚平均湿度值为46.2%~51.1%时,有利于提高葡萄果实品质。【结论】 在葡萄果实生长关键期,采用架下弥雾调控技术,每天喷水1 h,有利于提高葡萄果实品质,并可以用晚上平均湿度对葡萄果实生长和品质变化进行分析和预测。

关键词: 葡萄; 微气候; 果实品质; 响应关系

Abstract:

【Objective】 To study the effect of microclimate on the quality of grape fruit under the control of mist, and to determine the way of mist control with high quality and high yield, so as to provide theoretical basis and data support for promoting water-saving and quality improvement of grape. 【Methods】 the basis of conventional drip irrigation, a micro spray mist control irrigation technology was formed by superposing with micro spray.Through monitoring the changes of temperature, humidity, fruit quality and other indicators in vineyard under the micro spray mist control, the response relationship between micro climate factors and grape fruit quality under the mist control was clarified. 【Results】 with CK treatment, the mean temperature in daytime was 1.5-3.0℃ lower, the mean temperature at night was 1.3-2.1℃ lower, the mean temperature difference was 0.1-1.6℃ lower, the mean temperature was 1.5-2.5℃ lower, the mean humidity in daytime was 5.7%-7.6%, the mean humidity at night was 4.7%-7.0%, and the mean humidity was 5.0%-7.0%.In terms of fruit quality, soluble solids content of WP₁, WP₂, WP₃ and CK were 21.5%, 21.1%, 19.5% and 19.1% respectively, total sugar content was 19.1%, 18.2%, 17.9% and 17.5% respectively, total acid content was 4.0, 5.1, 5.9 and 6.4 g/L respectively, VC content was 2.8, 2.5, 2.5 and 2.1 μg/g respectively.Meanwhile, the fruit 0.26 higher than CK treatment In the process of grape fruit growth and development, the average humidity at night the key microclimate factor that the greatest impact.According to the correlation and regression model, when the average humidity at night 46.2%-51.1%, it beneficial to improve the quality of grape fruit. 【Conclusion】 the critical period of grape fruit growth, using the technology of mist control under the shelf and spraying water for 1 hour every day is beneficial to improve the quality of grape fruit, and the average humidity at night can be used to analyze and predict the growth and quality changes of grape fruit in this area.

Key words: grape; microclimate; fruit quality; response relationship

中图分类号:

S162.5

蔡军社, 刘洪波, 白世践, 白云岗, 张江辉, 郑明, 丁平. 弥雾调控技术下微气候因子对葡萄品质的影响[J]. 新疆农业科学, 2022, 59(2): 385-395.

CAI Junshe, LIU Hongbo, BAI Shijian, BAI Yungang, ZHANG Jianghui, ZHENG Ming, DING Ping. Study on the Influence of Microclimate Factors on Grape Quality under Mist Control Technology[J]. Xinjiang Agricultural Sciences, 2022, 59(2): 385-395.

图/表 6

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处理 Treat ment	指标 Index	影响因子 Impact factor
处理 Treat ment	指标 Index	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈
WP₁	可溶性固形物	0.202	0.411	0.444	0.352	0.913^*	0.507	-0.146	0.681
	总糖	0.282	0.399	0.373	0.372	0.952^*	0.549	-0.179	0.724
	总酸	-0.224	-0.33	-0.314	-0.303	-0.877	-0.526	0.186	-0.683
	VC含量	0.05	0.299	0.391	0.219	0.926^*	0.547	-0.225	0.696
	果粒重	0.6	0.655	0.515	0.666	0.908^*	0.284	0.124	0.502
WP₂	可溶性固形物	0.101	0.507	0.499	0.481	0.554	0.208	-0.075	0.315
	总糖	0.101	0.485	0.475	0.462	0.608	0.255	-0.111	0.369
	总酸	-0.125	-0.47	-0.45	-0.455	-0.498	-0.181	0.06	-0.277
	VC含量	-0.038	0.413	0.444	0.361	0.405	0.255	-0.165	0.324
	果粒重	0.398	0.783	0.7	0.797	0.908^*	-0.102	0.289	0.064
WP₃	可溶性固形物	0.084	0.504	0.502	0.473	0.762	0.625	-0.183	0.757
	总糖	0.046	0.481	0.49	0.444	0.755	0.643	-0.211	0.766
	总酸	-0.055	-0.474	-0.479	-0.44	-0.697	-0.578	0.174	-0.696
	VC含量	-0.038	0.402	0.434	0.353	0.651	0.602	-0.241	0.692
	果粒重	0.41	0.687	0.59	0.718	0.943^*	0.613	0.023	0.827
CK	可溶性固形物	0.436	0.523	0.555	0.505	0.917^*	0.56	-0.095	0.712
	总糖	0.363	0.413	0.42	0.407	0.907^*	0.624	-0.17	0.767
	总酸	-0.266	-0.337	-0.369	-0.324	-0.858	-0.689	0.263	-0.815
	VC含量	0.201	0.296	0.352	0.274	0.862	0.732	-0.327	0.845
	果粒重	0.622	0.685	0.687	0.677	0.859	0.414	0.085	0.592

处理 Treat ment	指标 Index	影响因子 Impact factor
处理 Treat ment	指标 Index	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈
WP₁	可溶性固形物	0.202	0.411	0.444	0.352	0.913^*	0.507	-0.146	0.681
	总糖	0.282	0.399	0.373	0.372	0.952^*	0.549	-0.179	0.724
	总酸	-0.224	-0.33	-0.314	-0.303	-0.877	-0.526	0.186	-0.683
	VC含量	0.05	0.299	0.391	0.219	0.926^*	0.547	-0.225	0.696
	果粒重	0.6	0.655	0.515	0.666	0.908^*	0.284	0.124	0.502
WP₂	可溶性固形物	0.101	0.507	0.499	0.481	0.554	0.208	-0.075	0.315
	总糖	0.101	0.485	0.475	0.462	0.608	0.255	-0.111	0.369
	总酸	-0.125	-0.47	-0.45	-0.455	-0.498	-0.181	0.06	-0.277
	VC含量	-0.038	0.413	0.444	0.361	0.405	0.255	-0.165	0.324
	果粒重	0.398	0.783	0.7	0.797	0.908^*	-0.102	0.289	0.064
WP₃	可溶性固形物	0.084	0.504	0.502	0.473	0.762	0.625	-0.183	0.757
	总糖	0.046	0.481	0.49	0.444	0.755	0.643	-0.211	0.766
	总酸	-0.055	-0.474	-0.479	-0.44	-0.697	-0.578	0.174	-0.696
	VC含量	-0.038	0.402	0.434	0.353	0.651	0.602	-0.241	0.692
	果粒重	0.41	0.687	0.59	0.718	0.943^*	0.613	0.023	0.827
CK	可溶性固形物	0.436	0.523	0.555	0.505	0.917^*	0.56	-0.095	0.712
	总糖	0.363	0.413	0.42	0.407	0.907^*	0.624	-0.17	0.767
	总酸	-0.266	-0.337	-0.369	-0.324	-0.858	-0.689	0.263	-0.815
	VC含量	0.201	0.296	0.352	0.274	0.862	0.732	-0.327	0.845
	果粒重	0.622	0.685	0.687	0.677	0.859	0.414	0.085	0.592

处理Treatment	指标Index	回归方程 Regression equation	R	F
WP₁	可溶性固形物	Y₁=-209.5-26.7X₁-32.119X₂+63.237X₃	0.963	4.196
	总糖	Y₂=-158.5-10.452X₁-14.251X₂+28.028X₃	0.966	4.669
	总酸	Y₃=542.2+42.711X₁+54.477X₂-107.517X₃	0.897	1.369
	VC含量	Y₄=-31.0-5.5X₁-6.23X₂+12.331X₃	0.945	2.808
	果粒重	Y₅=-17.1+0.9X₁+0.389X₂-0.913X₃	0.974	6.123
WP₂	可溶性固形物	Y₁=-209.5-26.7X₁-32.119X₂+63.237X₃	0.963	4.196
	总糖	Y₂=-158.5-10.452X₁-14.251X₂+28.028X₃	0.966	4.669
	总酸	Y₃=542.2+42.711X₁+54.477X₂-107.517X₃	0.897	1.369
	VC含量	Y₄=-31.0-5.5X₁-6.23X₂+12.331X₃	0.945	2.808
	果粒重	Y₅=-17.1+0.9X₁+0.389X₂-0.913X₃	0.974	6.123
WP₃	可溶性固形物	Y₁=-77.7+2.863X₁-1.061X₃	0.947	2.212
	总糖	Y₂=-74.6+2.5X₁-0.791X₃	0.913	5.392
	总酸	Y₃=297.7-7.4X₁+1.741X₃	0.873	4.291
	VC含量	Y₄=-7.9+0.222X₁-0.035X₃	0.927	3.575
	果粒重	Y₅=-8.9+0.386X₁-0.179X₃	0.947	5.432
CK	可溶性固形物	Y₁=8.05-0.187 1X₁+0.452X₂+0.19X₃	0.955	6.328
	总糖	Y₂=15.629-0.288 1X₁+0.654X₂-0.001X₃	0.929	4.283
	总酸	Y₃=-9.059+0.228X₁+0.08X₂-0.014X₃	0.885	3.901
	VC含量	Y₄=51.16+0.268X₁+0.923X₂-0.947X₃	0.909	2.485
	果粒重	Y₅=34.445+0.412X₁+0.656X₂-0.727X₃	0.924	4.101

处理Treatment	指标Index	回归方程 Regression equation	R	F
WP₁	可溶性固形物	Y₁=-209.5-26.7X₁-32.119X₂+63.237X₃	0.963	4.196
	总糖	Y₂=-158.5-10.452X₁-14.251X₂+28.028X₃	0.966	4.669
	总酸	Y₃=542.2+42.711X₁+54.477X₂-107.517X₃	0.897	1.369
	VC含量	Y₄=-31.0-5.5X₁-6.23X₂+12.331X₃	0.945	2.808
	果粒重	Y₅=-17.1+0.9X₁+0.389X₂-0.913X₃	0.974	6.123
WP₂	可溶性固形物	Y₁=-209.5-26.7X₁-32.119X₂+63.237X₃	0.963	4.196
	总糖	Y₂=-158.5-10.452X₁-14.251X₂+28.028X₃	0.966	4.669
	总酸	Y₃=542.2+42.711X₁+54.477X₂-107.517X₃	0.897	1.369
	VC含量	Y₄=-31.0-5.5X₁-6.23X₂+12.331X₃	0.945	2.808
	果粒重	Y₅=-17.1+0.9X₁+0.389X₂-0.913X₃	0.974	6.123
WP₃	可溶性固形物	Y₁=-77.7+2.863X₁-1.061X₃	0.947	2.212
	总糖	Y₂=-74.6+2.5X₁-0.791X₃	0.913	5.392
	总酸	Y₃=297.7-7.4X₁+1.741X₃	0.873	4.291
	VC含量	Y₄=-7.9+0.222X₁-0.035X₃	0.927	3.575
	果粒重	Y₅=-8.9+0.386X₁-0.179X₃	0.947	5.432
CK	可溶性固形物	Y₁=8.05-0.187 1X₁+0.452X₂+0.19X₃	0.955	6.328
	总糖	Y₂=15.629-0.288 1X₁+0.654X₂-0.001X₃	0.929	4.283
	总酸	Y₃=-9.059+0.228X₁+0.08X₂-0.014X₃	0.885	3.901
	VC含量	Y₄=51.16+0.268X₁+0.923X₂-0.947X₃	0.909	2.485
	果粒重	Y₅=34.445+0.412X₁+0.656X₂-0.727X₃	0.924	4.101

弥雾调控技术下微气候因子对葡萄品质的影响

Study on the Influence of Microclimate Factors on Grape Quality under Mist Control Technology

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