苗期高温对草莓果实营养品质影响的模糊综合评价及模型建立

Fuzzy Comprehensive Evaluation and Model Establishment of the Effect of High Temperature in the Seedling Stage on the Nutritional Quality of Strawberry Fruit

以草莓品种"红颜"为研究对象,于2018年和2019年对草莓苗期进行不同高温和持续天数的双因素随机区组实验,日最高气温/日最低气温设置32℃/22℃、35℃/25℃、38℃/28℃和41℃/31℃共4个水平,以28℃/18℃为对照,高温胁迫天数包括2、5、8和11d共4个处理,高温处理结束后将草莓苗移植到Venlo型玻璃温室进行正常栽培实验。基于各处理下首批商品果实内在品质指标的差异分析,利用模糊综合评价方法确定各实验处理的综合得分,分析其与不同胁迫温度和持续天数的关系,构建果实内在品质综合评价模型,以探究苗期高温对温室草莓果实内在品质的影响。结果表明,高温下不同处理天数对草莓果实维生素C、可溶性糖、可滴定酸和花青苷含量的影响不尽相同,4个草莓内在品质的权重大小分别是,可滴定酸(0.33)>花青苷(0.25)>维生素C(0.23)>可溶性糖(0.19)。模糊综合评价的得分显示,35℃下处理8d和11d以及38℃下处理2d和5d果实内在品质的综合得分最高(均大于0.8),35℃下处理2d和5d以及32℃处理下得分居中(0.6~0.8),38℃下处理8d和11d以及41℃处理下得分最低(0~0.6)。研究构建的综合内在品质模型对温室草莓综合品质模拟值与实测值的决定系数(R2)为0.86,均方根误差(RMSE)为0.01,相对误差(RE)为0.06%。因此,草莓苗期一定程度的高温处理(35℃下11d以内或38℃下5d以内)有助于成熟果实综合内在品质的提高,建立的模型可以很好地预测苗期高温下温室草莓的综合内在品质。

In order to study the effect of high temperature at seedling stage on the intrinsic quality of strawberry fruits in the greenhouse,and then to conduct comprehensive evaluation of different experimental treatments to establish a comprehensive evaluation model of intrinsic quality of strawberry fruits.In 2018 and 2019,strawberry seedlings were stressed with different high temperature(32,35,38 and 41℃)and different stress days(2,5,8 and 11 d),and then transplanted to Venlo glass greenhouse for normal cultivation experiments,with normal greenhouse cultivation as a control.Based on the differences in fruit intrinsic quality indicators under each treatment,the comprehensive score of each experimental treatment determined by the fuzzy comprehensive evaluation method,and by analyzing the relationship between the comprehensive score and different stress temperatures and stress days,a comprehensive evaluation model of fruit intrinsic quality was constructed.Among them,the data obtained in 2018 were used for model construction,and in 2019 were used for model verification.The results showed that the effects of different stress days on the vitamin C,soluble sugar content,titratable acid content and anthocyanin of strawberry fruits were different under high temperature.The weights of the four intrinsic qualities of strawberries are titratable acid(0.33)>anthocyanin(0.25)>vitamin C(0.23)>soluble sugar(0.19).The score of the fuzzy comprehensive evaluation showed that the comprehensive score of the intrinsic quality of the fruit was highest at 8 days and 11 days at 35℃,and 2 days and 5 days at 38℃(all greater than 0.8).The comprehensive fruit quality scores were medium(between 0.6 and 0.8)at 2 d and 5 d at 35℃and 32℃treatment,and the lowest comprehensive fruit quality scores(between 0 and 0.6)under 38℃treatments for 8 days and 11 days and 41℃treatment.The determination coefficients(R2)of the built-in comprehensive quality model for the simulated and measured values of greenhouse strawberry comprehensive quality were 0.86,the root mean square error(RMSE)was 0.01,and the relative error(RE)was 0.06%.Therefore,a certain degree of high temperature treatment(within 11 days at 35℃or within 5 days at 38℃)in the greenhouse strawberry seedling stage will help to improve the comprehensive intrinsic quality and the model established can predict the comprehensive intrinsic quality of the greenhouse strawberry under high temperature at the seedling stage,which has a guiding significance for the regulation of the strawberry greenhouse temperature environment.