氯化钙溶液对植物工厂生菜品质及干烧心病情的影响

Effects of Foliar Spraying Calcium Chloride on Quality and Heartburn of Lettuce in Factory

以“绿雅”生菜为试材,采用叶面喷施氯化钙溶液的方法,设置0%(CK)、0.3%(T1)、0.5%(T2)、0.7%(T3)、0.9%(T4)5个浓度的氯化钙溶液处理,研究了不同浓度下对生菜品质以及干烧心情况的影响,以期为改善植物工厂中生菜干烧心严重的情况,提高生菜的产量品质提供参考依据。结果表明:喷施氯化钙浓度为0.5%时生菜的各项品质均相对CK有较为明显的提升,其中蛋白质含量以及可溶性糖含量均为所有处理最高;氯化钙对改善生菜干烧心影响效果显著,且随浓度增加干烧心率逐渐降低,但产量以及部分品质在浓度超过0.5%后出现下降。综合分析得出,氯化钙溶液喷施浓度为0.5%时对生菜的品质提升最大且显著改善了植物工厂内生菜干烧心病情。

‘Lyuya’lettuce was used as the test material,and the calcium chloride solution was sprayed on the leaves.Five concentrations of calcium chloride solution were set up,0%(CK),0.3%(T1),0.5%(T2),0.7%(T3),0.9%(T4).The effects of different concentrations on the quality of lettuce and dry heartburn were studied,in order to provide reference for improving the serious situation of dry and heart-burning of lettuce in plant factories and improving the yield and quality of lettuce.The results showed that the quality of lettuce sprayed with 0.5% calcium chloride was significantly improved compared with CK,and the protein content and soluble sugar content were the highest in all treatments.Calcium chloride had obvious effects on improving the dry heart rate of lettuce,and the dry heart rate decreased with the increase of concentration,but the yield and some quality decreased when the concentration exceeded 0.5%.Comprehensively,the spraying concentration of calcium chloride solution was 0.5%,which improved the quality of lettuce and significantly improved the dry heart condition of endogenous vegetables in plant factories.