GAO Jingxia,XIE Hua.Photosynthetic Characteristics and Fruit Quality of Pepper Under Different Continuous Cropping Years[J].Northern Horticulture,2021,(19):48-53.[doi:10.11937/bfyy.20205600]
不同连作年限下辣椒的光合特性与果实品质
- Title:
- Photosynthetic Characteristics and Fruit Quality of Pepper Under Different Continuous Cropping Years
- Keywords:
- pepper; continuous cropping; photosynthesis; fruit quality
- 文献标志码:
- A
- 摘要:
- 以“巨丰1号”辣椒为试材，选取连作1、3、5、7年以及相邻玉米田的土壤为试验土壤，采用盆栽试验的方法，研究了不同连作年限对辣椒叶绿素含量、光合特性、果实品质以及生理生化特性的影响,以期为研究辣椒连作障碍的发生原因及对策提供参考依据。结果表明：第5年的辣椒叶绿素含量、荧光参数Fo、Fm、Fv和Fo/Fm最高，分别为65.17、693.9、2 813、2 118.9和0.249，第7年的Fv/Fm和CK的Fv/Fo最大，分别为0.760和3.214；CK的辣椒叶片净光合速率最高为21.23 μmol?m-2?s-1，第7年的辣椒叶片蒸腾速率、气孔导度和胞间CO2浓度最高，分别为5.98 mmol?m-2?s-1、1 467.50 mmol?m-2?s-1和345.03 μmol?mol-1；第1年的辣椒叶片可溶性糖含量、可溶性蛋白质含量最高，分别为0.71%、1.18 g?(100g)-1，第7年的辣椒叶片的过氧化氢酶活性最强为0.061 μg?g-1?min-1，果实维生素C含量最高为125.03 g?(100g)-1；第1年的辣椒叶片丙二醛含量最高为0.26 mmol?g-1，CK的辣椒叶片丙二醛最低为0.11 mmol?g-1；第3年的辣椒果实可溶性糖含量最高为0.86 g?(100g)-1，CK的辣椒果实可溶性蛋白质含量最高为0.42 g?(100g)-1，处理1和处理4的最低为0.27 g?(100g)-1。综上所述，随着连作年限的增加，辣椒叶绿素含量、光合特性、果实品质以及生理生化特性表现出先增后降的趋势。
- Abstract:
- Taking ‘Jufeng No.1’ pepper as test materials,continuous cropping for 1,3,5,7 years and soil of adjacent corn field as test soil,pot experiment was used.The effects of continuous cropping years on chlorophyll content,photosynthetic characteristics,fruit quality,physiological and biochemical characteristics of pepper were studied,in order to provide reference for studying the causes and countermeasures of pepper continuous cropping obstacles.The results showed that the chlorophyll content and fluorescence parameters of Fo,Fm,Fv and Fo/Fm were the highest in the fifth year (65.17,693.9,2 813,2 118.9 and 0.249,respectively),and the fluorescence parameters of Fv/Fm and CK were the highest in the seventh year (0.760 and 3.214,respectively).In CK,the net photosynthetic rate of pepper leaves was the highest 21.23 μmol?m-2?s-1,and the transpiration rate,stomatal conductance and intercellular CO2 concentration of pepper leaves were the highest in the seventh year.They were 5.98 mmol?m-2?s-1,1 467.50 mmol?m-2?s-1 and 345.03 μmol?mol-1,respectively.In the first year,the soluble sugar content and soluble protein content of pepper leaves were the highest,which were 0.71% and 1.18 g?(100g)-1,respectively.In the seventh year,the catalase activity of pepper leaves was the highest 0.061 μg?g-1?min-1,and the vitamin C content of pepper fruits was the highest 125.03 g?(100g)-1.In the first year,the malondialdehyde content of pepper leaves reached the highest level of 0.26 mmol?g-1,while that of CK pepper leaves reached the lowest level of 0.11 mmol?g-1.In the third year,the highest soluble sugar content of pepper fruits was 0.86 g?(100g)-1,the highest soluble protein content of CK pepper fruits was 0.42 g?(100g)-1,and the lowest was 0.27 g?(100g)-1 in treatment 1 and treatment 4.The comprehensive analysis results showed that with the increase of continuous cropping years,the chlorophyll content,photosynthetic characteristics,fruit quality and physiological and biochemical characteristics of pepper showed a trend of increasing at first and then decreasing.
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备注/Memo
第一作者简介：高晶霞（1984-），女，硕士，助理研究员，现主要从事蔬菜栽培及育种等研究工作。E-mail：huaxu670563@163.com.责任作者：谢华（1965-），男，本科，研究员，现主要从事蔬菜栽培等研究工作。E-mail：774350762@qq.com.基金项目：宁夏蔬菜高质量发展科技支撑关键技术研发资助项目（NGSB-2021-8-05）；国家现代农业产业技术体系资助项目（CARS-23-G24）。收稿日期：2020-12-30