东南园艺2024，Vol.12Issue(3)：188-193,6.DOI:10.20023/j.cnki.2095-5774.2024.03.005
豆粕发酵液对芦柑果园土壤酶活性和果实品质的影响
Effects of Soybean Meal Fermentation Liquor on Soil Enzyme Activities and Fruit Quality in Ponkan Orchard
摘要
Abstract
[Objective]The purpose of this study is to investigate the application effect of soybean meal fermentation liquor on the soil of ponkan orchard in order to provide reference for improving the quality and efficiency of the ponkan production.[Method]The effect of soybean meal fermentation liquor on soil enzyme activities and fruit quality in ponkan orchard were analyzed after applying soybean meal fermentation liquor diluted by 40 times and the equal amount of water(control)on ponkan roots during fruit swelling period.[Result]The application of soybean meal fermentation liquor had no significant effect on soil pH;soil urease and acid phosphatase activities were increased by 44.15%and 20.86%,respectively,while soil sucrase and catalase activities were not obviously changed;and total phosphorus and potassium contents were enhanced by 5.71%and 23.42%in ponkan leaves,respectively,but total nitrogen content in ponkan leaves showed no significant change;the soluble solid content of the fruit was not significantly changed,while titratable acid content decreased by 7.99%,and an 28.58%increase displayed in solid acid ratio;single fruit mass and fruit peel thickness were improved by 14.42%and 16.00%,respectively,and there was an increase in longitudinal diameter of ponkan fruit to 5.56%;the fruit transverse diameter and hardness were not significantly enhanced.[Conclusion]The application of soybean meal fermentation liquor could improve the activities of soil urease and acid phosphatase in ponkan orchard of Yongchun County,Quanzhou City,promote the release of nitrogen and phosphorus in soil,as well as the absorption of phosphorus and potassium mineral nutrients in leaves and improve the appearance and internal quality of ponkan fruit.关键词
豆粕发酵液/芦柑/土壤酶活性/果实品质Key words
Soybean meal fermentation liquor/Ponkan/Soil enzyme activity/Fruit quality分类
农业科技引用本文复制引用
黄晓冰,周宏蕙,张龙,张宇平,王平..豆粕发酵液对芦柑果园土壤酶活性和果实品质的影响[J].东南园艺,2024,12(3):188-193,6.基金项目
财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-26) （CARS-26）
