水肥菌一体化对马铃薯品质及水肥利用效率的影响

Effects of Integration of Water,Fertilizer and Bacteria on Quality and Water and Fertilizer Utilization Efficiency of Potato

[目的]减少化肥使用量,提高马铃薯水肥利用效率。[方法]以河北坝上高寒地区马铃薯为研究对象,设4个滴灌水肥菌一体化处理与当地常规滴灌施肥为对照,研究水肥菌一体化处理对马铃薯水分利用效率、氮、磷、钾肥偏生产力和品质指标的影响。[结果]水肥菌一体化T 3处理比CK灌溉水减少16.67%,水分利用效率提高20.06%;化肥施用总量减少11.90%,氮、磷、钾肥偏生产力分别提高了32.17%、8.91%、42.00%,均比CK显著提升。粗淀粉、还原糖、干物质含量,水肥菌一体化T 3处理与CK相比未降低。[结论]水肥菌一体化协同作用,减少化肥使用量提高水肥利用率且不减少产量,为马铃薯产业绿色持续发展提供了新途径。

[Objective]To reduce the use of chemical fertilizer and improve the water and fertilizer utilization efficiency of potato.[Method]In the study,the potato in Bashang alpine region of Hebei Province was taken as the research object,and four integrated treatments of drip irrigation,water,fertilizer and bacteria were set as the control,to study the effects of integrated treatment of water,fertilizer and bacteria on water use efficiency,N,P,K fertilizer partial productivity and quality indexes of potato.[Result]Water,fertilizer and bacteria integrated T 3 decreased 16.67%water and increased water use efficiency by 20.06%compared with CK irrigation.The total amount of fertilizer application decreased by 11.90%,and the partial productivity of N,P and K increased by 32.17%,8.91%and 42.00%,respectively,which were significantly higher than CK.Quality index of T 3 was not lower than CK.[Conclusion]The integrated synergism of water,fertilizer and bacteria can reduce the use of chemical fertilizer,improve the utilization rate of water and fertilizer without reducing the output,and provide a new way to ensure the green and sustainable development of potato industry.