酵素菌肥对温室草莓成熟和品质影响

Effects of Ferment-bacterium Fertilizer on the Riping and Quality of Strawberry in Greenhouse

以辽宁丹东地区草莓品种“红颜”为试材,设置了5种肥料配方,研究施用酵素菌肥对当地温室草莓成熟及品质的影响,以期为提高温室草莓的品质和改善成熟期提供参考依据。结果表明:施用酵素菌肥的各项处理对温室草莓成熟期及品质的改善均优于对照(CK);从处理1和处理2对比可以看出,酵素菌肥冲剂的效果比酵素菌有机底肥效果好;在单果质量方面处理4稍优于各处理;但处理3在成熟期、连茬、硬度、糖度、果形、贮藏期、抗病性等综合性评价效果最佳:与CK相比,其初果期提前了23 d,盛果期提前22 d,果实硬度提高了0.7 kg·cm^(-2),糖度提高了3.1%,平均单果质量提高了12.88 g,果形标准率达90%以上等。说明农家肥与酵素菌肥相配合形成稳固的长效肥后,再冲施酵素菌剂类的阶段速效肥是改善温室草莓成熟和品质的科学配方。

Taking the ‘Hongyan’ strawberry in Dandong area as the test material, five fertilizer formulas were set up, the effects of fermented bacterial fertilizer on the ripening and quality of local greenhouse strawberry were studied, in order to provide reference for improving the quality and ripening period of strawberry in greenhouse.The results showed that the treatments with fermented bacterial fertilizer were better than the control group in improving the ripping and quality of strawberries in greenhouse;from the comparison between treatment 1 and treatment 2,it could be seen that the effect of fermented granules was better than that of fermented organic base fertilizer.For single fruit weight, treatment 4 was slightly better than each treatment;but treatment 3 had the best comprehensive evaluation in terms of ripping, continuous stubble, hardness, sugar content, fruit shape, storage period, and disease resistance, compared with the control, the first fruit stage was 23 days earlier, the full fruit stage was 22 days earlier, the hardness increased 0.7 kg·cm^(-2),the sugar content increased 3.1%,single fruit weight increased 12.88 g, and the standard rate of fruit shape reached 90%.It showed that after the combination of farmyard manure and ferment-bacterium fertilizer to form a stable long-acting fertilizer, and applying the quick-acting fertilizer of the fermented granule was a scientific formula to improve the ripping and quality of greenhouse strawberries.