加工型辣椒氮、磷、钾优化施肥模式研究

吴立东; 刘亚婷; 林淑婷; 廖承树; 钟金仙

doi:10.19303/j.issn.1008-0384.2024.04.010

加工型辣椒氮、磷、钾优化施肥模式研究

doi: 10.19303/j.issn.1008-0384.2024.04.010

1.
三明市农业科学研究院，福建　三明　365509
2.
福建省（山区）作物遗传改良与创新利用重点实验室，福建　三明　365509

基金项目: 中央引导地方科技发展专项（2021L3043）；福建省农业引导性项目（2023N0046）；福建省三明市科技计划项目（2022-N-9）

详细信息

作者简介:
吴立东（1981 —），男，硕士，副研究员，主要从事蔬菜种质资源研究与遗传育种，E-mail：smnkswld@163.com

中图分类号: S641.3
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出版历程
- 收稿日期: 2024-01-23
- 修回日期: 2024-02-28
- 网络出版日期: 2024-05-08
- 刊出日期: 2024-04-28

NPK Fertilization Optimized for Cultivating Chili Peppers for Processing

1.
Sanming Academy of Agricultural Sciences, Sanming, Fujian　365509, China
2.
Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization of Mountain Area, Sanming, Fujian　365509, China

摘要

摘要: 目的研究氮、磷、钾不同施肥量配比对加工型辣椒产量和品质的影响，明确加工型辣椒高产、优质的氮、磷、钾适宜施用量配比，为加工型辣椒合理施肥提供依据。方法采用氮、磷、钾三因素二次饱和D-最优设计，以加工型辣椒品种明椒9号为供试材料，建立氮、磷、钾施肥量编码值与产量、加工品质的效应函数。结果氮、磷、钾肥对辣椒产量和加工品质的影响显著，均表现为钾肥＞磷肥＞氮肥，表明钾是影响辣椒产量和加工品质的重要因素。单因子效应分析表明，当氮、磷、钾肥的最高施用量分别为151.10、59.28、306.78 kg·hm⁻²时，辣椒产量达到最高；当氮、磷、钾肥的最高施用量分别为148.59、59.34、291.66 kg·hm⁻²时，辣椒加工品质达到最佳。互作效应中，氮磷、氮钾、磷钾互作对辣椒产量和加工品质影响显著，两者配施对辣椒产量和加工品质的提高具有较强的促进作用。模型寻优表明，辣椒产量超过29000 kg·hm⁻²，在95%置信区间，氮、磷、钾肥适宜施用量分别为109.24～174.43 、44.40～78.95 、213.85～287.95 kg·hm⁻²；辣椒品质综合评分在80分以上，在95%置信区间，氮、磷、钾肥适宜施用量分别为63.08～115.23、 42.26～72.50 、211.23～292.23 kg·hm⁻²。结论辣椒产量达29000 kg·hm⁻²、加工品质综合评分达80分以上的施肥方案为氮肥109.24～115.23 kg·hm⁻²，磷肥44.40～72.50 kg·hm⁻²，钾肥213.85～287.95 kg·hm⁻²，适宜的氮、磷、钾肥施用量比例约为1.00～1.05∶0.41～0.6∶1.96～2.64。
- 辣椒 /
- 氮磷钾 /
- 产量 /
- 加工品质
Abstract: Objective NPK fertilization to maximize the yield and quality of chili peppers for processing was formulated. 【Method】 An experiment of quadratic saturation D-optimal design with three factors of nitrogen, phosphorus, and potassium was applied to optimize the formulation targeted to maximize the yield and quality of Mingjiao 9 chili peppers for further processing. Result Significant effects on chili pepper yield and processing quality were found to be K＞P＞N. The optimal amount of N, P₂O₅, K₂O was 151.10, 59.28, 306.78 kg·hm⁻² to reach the greatest yield, and 148.59, 59.34, 291.66 kg·hm⁻² to achieve the most desirable quality. The combinations of N and P, N and K, and P and K also exerted significant enhancing effects on the chili pepper yield and quality. The optimized fertilizations with a predicted yield exceeding 29,000 kg·hm⁻² at 95% confidence level called for the application N, P₂O₅, and K₂O at 109.24–174.43 kg·hm⁻², 44.40–78.95 kg·hm⁻², and 213.85–287.95 kg·hm⁻², respectively, while for a score above 80 on overall chili pepper quality, the application of 63.08–115.23 kg·hm⁻², 42.26–72.50 kg·hm⁻², and 211.23–292.23 kg·hm⁻², respectively, were determined. Conclusion Experimentally optimized NPK fertilizations for chili pepper cultivation to provide a yield of 29000 kg·hm⁻² and a quality score of 80 or higher were formulated. To accomplish the goal on yield as well as quality, the formulation would include the ranges of 109.24–115.23 kg·hm⁻² on N, 44.40–72.50 kg·hm⁻² on P₂O₅, and 213.85–287.95 kg·hm⁻² on K₂O with a N∶P₂O₅∶K₂O ratio of 1–1.05∶0.41–0.6∶1.96–2.64.
- Chili peppers /
- nitrogen, phosphorus, and potassium /
- yield /
- processing quality

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图 1 各单因子对辣椒产量和加工品质的效应

Figure 1. Effects of single factors on chili pepper yield and quality

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图 2 两因素互作效应分析

Figure 2. Two factor interactive effects on chili pepper yield and quality

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表 1 辣椒各处理编码值及施用量

Table 1. Codes and NPK applications

处理 Treatment	X₁（N）		X₂（P₂O₅）		X₃（K₂O）
处理 Treatment	编码 Code	用量 Dosage/（kg·hm⁻²）	编码 Code	用量 Dosage/（kg·hm⁻²）	编码 Code	用量 Dosage/（kg·hm⁻²）
1	−1	0	−1	0	−1	0
2	1	250	−1	0	−1	0
3	−1	0	1	150	−1	0
4	−1	0	−1	0	1	350
5	−1	0	0.1925	89.44	0.1925	208.69
6	0.1925	149.06	−1	0	0.1925	208.69
7	0.1925	149.06	0.1925	89.44	−1	0
8	−0.2912	88.60	1	150	1	350
9	1	250	−0.2912	53.16	1	350
10	1	250	1	150	−0.2912	124.04

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表 2 各处理对辣椒产量和加工品质的影响

Table 2. Effects of treatments on chili pepper yield and quality

处理 Treatment	产量 Yield/ （kg·hm⁻²）	二氢辣椒素 Dihydrocapsaicin / （g·hg⁻¹）	辣椒素 Capsaicin / （g·hg⁻¹）	辣椒素总量 Total capsaicin/ （g·hg⁻¹）	色价 Color valence	脂肪含量 Fat content / （g·hg⁻¹）	含水量 Water content/%	综合评分 Comprehensive score
1	20123.50±820.47	0.19±0.01	0.22±0.02	0.45±0.02	3.77±0.09	6.15±0.11	70.22±1.86	39.75±0.61
2	25902.30±1055.86	0.39±0.02	0.61±0.01	1.11±0.04	5.91±0.11	6.53±0.15	75.51±1.92	61.53±0.75
3	21987.05±601.29	0.30±0.01	0.41±0.02	0.79±0.03	4.84±0.06	7.62±0.15	72.48±1.93	52.59±0.17
4	27822.00±837.93	0.46±0.01	0.88±0.02	1.50±0.02	4.65±0.07	6.72±0.11	73.66±1.80	67.55±0.88
5	29013.90±810.04	0.67±0.01	0.93±0.04	1.78±0.06	6.41±0.09	7.31±0.11	73.26±1.76	81.43±1.19
6	29899.60±1067.01	0.73±0.01	1.19±0.02	2.13±0.04	6.09±0.10	7.54±0.14	72.73±1.54	89.35±0.93
7	27110.70±883.39	0.52±0.02	0.74±0.02	1.40±0.03	6.41±0.10	7.26±0.12	71.64±1.67	71.91±0.60
8	26808.10±1330.56	0.56±0.01	0.89±0.02	1.60±0.04	4.64±0.09	6.67±0.15	74.34±1.83	70.94±1.03
9	30569.60±1119.88	0.80±0.02	1.30±0.04	2.34±0.05	7.17±0.14	6.88±0.20	73.84±1.30	96.34±1.44
10	23929.000±981.05	0.36±0.01	0.46±0.02	0.91±0.03	4.37±0.13	7.04±0.18	73.25±1.76	53.47±0.15

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表 3 产量和加工品质方程偏回归系数检验

Table 3. Partial regression coefficients of yield and quality equations

参数 Parameter	偏回归系数 Partial regression coefficient		t值 t value		显著性水平 Significance		方差膨胀因子 VIF
参数 Parameter	产量 Yield	加工品质 Processing quality	产量 Yield	加工品质 Processing quality	产量 Yield	加工品质 Processing quality	方差膨胀因子 VIF
截距 Intercept	30822.017	93.483	59.047	199.983	0.000	0.000	−
X₁	655.440	3.672	2.927	18.308	0.008	0.000	1.131
X₂	−1265.803	−6.386	−5.652	−31.842	0.000	0.000	1.131
X3	2215.376	11.588	9.892	57.678	0.000	0.000	1.131
X₁²	−1569.477	−9.730	−3.634	−25.157	0.002	0.000	1.121
X₂²	−3020.269	−15.294	−6.993	−39.542	0.000	0.000	1.121
X₃²	−1471.052	−8.677	−3.406	−22.433	0.003	0.000	1.121
X₁X₂	−1398.832	−8.847	−5.251	−37.083	0.000	0.000	1.186
X₁X₃	−835.128	1.627	−3.135	6.821	0.005	0.000	1.186
X₂X₃	−798.746	−3.963	−2.998	−16.609	0.007	0.000	1.186

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表 4 辣椒产量超过29000 kg·hm²的因素取值频率分布

Table 4. Frequency distribution of factors for chili pepper yield higher than 29000 kg·hm^-2

变量因子 Variable factor		X₁		X₂		X₃
变量因子 Variable factor		次数 Count	频率 Frequency	次数 Count	频率 Frequency	次数 Count	频率 Frequency
编码值 Code	−1	3	0.12	5	0.20	0	0.00
	−0.2912	7	0.28	10	0.40	5	0.20
	0.1925	8	0.32	10	0.40	9	0.36
	1	7	0.28	0	0.00	11	0.44
加权平均值 Weighted average		0.1401		−0.2395		0.4511
标准差 Standard deviation		0.6456		0.4400		0.5241
95%置信区间 95% confidence interval		−0.1261～0.3954		−0.4080～0.0526		0.2220～0.6454
施肥方案 Fertilization scheme/（kg·hm⁻²）		109.24～174.43		44.40～78.95		213.85～287.95

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表 5 辣椒加工品质综合评分超过80分的因素取值频率分布

Table 5. Frequency distribution of factors for chili pepper quality score above 80

变量因子 Variable factor		X₁		X₂		X₃
变量因子 Variable factor		次数 Count	频率 Frequency	次数 Count	频率 Frequency	次数 Count	频率 Frequency
编码值 Code	−1	3	0.13	5	0.22	0	0
	−0.2912	8	0.35	8	0.35	5	0.22
	0.1925	9	0.39	10	0.43	8	0.35
	1	3	0.13	0	0	10	0.43
加权平均值 Weighted average		0.3083		0.3565		0.3565
标准差 Standard deviation		0.4824		0.0972		0.1116
95%置信区间 95% confidence interval		−0.4954～−0.0782		−0.4365～−0.0334		0.2070～0.6698
施肥方案 Fertilization scheme/（kg·hm⁻²）		63.08～115.23		42.26～72.50		211.23～292.23

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