枣专用微生物菌剂对灰枣果实品质的影响

Effects of special jujube microbial agents on fruit quality of gray jujube

【目的】本研究结合课题组前期研发的微生物菌剂,研究微生物菌剂对灰枣果实品质的提升作用,为微生物菌剂的推广使用及当地枣园绿色发展提供科学依据。【方法】以灰枣为研究对象,采用大田试验,设置5个处理:处理1(常规施肥)为对照处理,设有处理2(常规施肥+有机肥+N22P8P18K7)、处理3(常规施肥+有机肥+N22P8P18K11)、处理4(常规施肥+有机肥+N22P7P18K24)、处理5(常规施肥+有机肥+N22P8P3K24),将肥穴施于枣树根部;采集成熟期灰枣枣果样品并测其品质;进行主成分分析。【结果】施入微生物菌剂,处理2对灰枣含水率、可滴定酸、纤维素、蛋白质、黄酮、总酚含量提升最明显,相比常规施肥分别增加了30.72%、33.18%、133.33%、248.46%、100.57%、93.55%;处理3对灰枣葡萄糖、可溶性糖含量以及糖酸比提升最明显,相比常规施肥分别增加了16.37%、73.91%、58.10%;处理4对灰枣单果质量、横径、纵径、果形指数、可食率、果糖、蔗糖、果胶含量提升最明显,相比常规施肥分别增加29.93%、6.43%、14.82%、7.88%、1.26%、2.99%、143.75%、7.97%;对于维生素来说,只有处理5对灰枣VC含量的提升有积极作用,VC含量增加了7.89%。计算各处理主成分得分及综合得分,得出果实品质综合得分总体上表现为处理4(常规施肥+有机肥+N22P7P18K24)>处理5(常规施肥+有机肥+N22P8P3K24)>处理3(常规施肥+有机肥+N22P8P18K11)>处理2(常规施肥+有机肥+N22P8P18K7)>常规处理。【结论】由于微生物菌剂本身性质的差异,不同处理对灰枣品质的影响不同。总体而言,施入微生物菌剂有利于枣果品质的提升,且处理4(常规施肥+有机肥+N22P7P18K24)综合表现最优。

【Objective】This study combined with the microbial agents developed by the research group in the early stage, to study the effect of microbial agents on the improvement of fruit quality of gray jujube, and to provide scientific basis for the promotion and use of microbial agents and the green development of local jujube gardens.【Method】Taking gary jujube as the research object, a field experiment was carried out with 5 treatments: treatment 1(conventional fertilization) was control, treatment 2(conventional fertilization + organic fertilizer + N22P8P18K7), treatment 3(conventional fertilization + organic fertilizer + N22P8P18K11), treatment 4(conventional fertilization + organic fertilizer + N22P7P18K24), and treatment 5(conventional fertilization + organic fertilizer + N22P8P3K24), and the fertilizer was applied to the jujube root area. The fruit samples of mature gray jujube were collected and their quality was measured. The principal component analysis was performed.【Result】The contents of water content, titratable acid,cellulose, protein, flavonoids and total phenol of two pairs of gray jujube were increased by 30.72%, 33.18%, 133.33%,248.46%, 100.57% and 93.55% compared with conventional fertilization. The contents of glucose, soluble sugar and the ratio of sugar to acid were increased by 16.37%, 73.91% and 58.10% compared with conventional fertilization. The single fruit mass, transverse diameter, longitudinal diameter, fruit shape index, edible rate, fructose, sucrose and pectin contents of four pairs of gary jujube were increased by 29.93%, 6.43%, 14.82%, 7.88%, 1.26%, 2.99%, 143.75% and 7.97% compared with conventional fertilization. For vitamin, only treatment 5 had positive effect on VC content of gray jujube, which content increased by 7.89%. The principal component score and comprehensive score of each treatment were calculated. The comprehensive score of fruit quality was as follows: treatment 4(conventional fertilization +organic fertilizer + N22P7P18K24) > treatment 5(conventional fertilization + organic fertilizer + N22P8P3K24) >treatment 3(conventional fertilization + organic fertilizer + N22P8P18K11) > treatment 2(conventional fertilization +organic fertilizer + N22P8P18K7) > conventional fertilization.【Conclusion】Different treatments have different effects on the quality of gray jujube due to the different properties of microbial agents. In general, application of microbial agents was beneficial to the improvement of jujube fruit quality, and treatment 4(conventional fertilization + organic fertilizer +N22P7P18K24) has the best comprehensive performance.