Effect of fore crops on growth, yield and quality of hot pepper | 前茬作物对辣椒生长发育及产量和品质的影响
2010
Jia Wenyan, Northwest Agriculture and Forestry University, Yangling (China), College of Resources and Environment | Liang Yinli, Northwest Agriculture and Forestry University, Yangling (China), Water and Soil Conservation Institute | Bai Caihong, Northwest Agriculture and Forestry University, Yangling (China), College of Resources and Environment
Chinese. 研究不同前茬作物对辣椒生长发育、产量及品质的影响，为辣椒选择适宜前茬以及合理的种植模式提供科学依据。采用田间试验和实验室分析相结合的方法，以莴笋、大蒜和小麦为前茬作物，测定了3种前茬作物处理下的土壤养分、辣椒根系形态、叶片叶绿素含量和净光合速率（Pn）、产量及品质。与莴笋茬和小麦茬相比，大蒜茬极显著提高了土壤有机质和有效磷含量；大蒜茬辣椒叶片叶绿素含量分别较莴笋茬和小麦茬高8.79%和7.64%；辣椒根长、根粗、根干质量、净光合速率和结果数均为大蒜茬莴笋茬小麦茬，差异显著；大蒜茬辣椒总产量分别为莴笋茬和小麦茬的1.22和2.55倍，总经济效益分别为莴笋茬和小麦茬的1.18和2.59倍，差异极显著。小麦茬辣椒果实中Vc含量分别较莴笋茬和大蒜茬高22.85%和19.80%，可溶性糖、可溶性蛋白质和干物质含量也均以小麦茬最高。大蒜茬可以显著提高辣椒产量及经济效益，小麦茬能改善辣椒品质。
Show more [+] Less [-]English. The experiment was to choose the proper fore crops for hot pepper and scientific basis for reasonable planter pattern through studying the effect of different fore crops on growth, yield and quality of hot pepper. The experiment determined soil nutrient content, root morphology, chlorophyll content, net photosynthetic ratio, yield and quality of hot pepper in the three fore crops treatments, with the method of the combination of field investigation and inner experiment. The fore crops were asparagus lettuce, wheat and garlic. The result showed that the garlic stubble not only increased the content of soil organic matter, but also increased the content of available P. The chlorophyll content in the garlic treatment was 8.79% and 7.64% significantly higher than that of the asparagus lettuce stubble and wheat stubble treatments respectively. Both net photosynthetic ratio and the fruit number per area of hot pepper decreased in the order of garlic stubble, asparagus lettuce stubble, wheat stubble, with significant difference. The total yield in the garlic treatment was 1.22 and 2.55 times higher than that of the asparagus lettuce stubble and wheat stubble treatments, respectively. The total economic benefit in the garlic treatment was 1.18 and 2.59 times higher than the asparagus lettuce stubble and wheat stubble treatments, respectively. However, the content of vitamin C in the wheat treatment was 22.85% and 19.80% higher than asparagus lettuce stubble and garlic stubble treatments respectively. Therefore, the garlic stubble could increase the yield and economic benefit of hot pepper sharply, and the wheat stubble could improve the quality of hot pepper.
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