Study On Diagnosis And Control Of Soil Barriers In Facility Vineyards

Facility grape is an important way to develop efficient agriculture,the facility grape area of China ranks first in the world.With the rapid development of facility grape in recent years,problems such as serious degradation of soil quality and decline of fruit quality occurred frequently,which hindered the healthy development of facility grape industry.In this study,the physical and chemical properties,biological characteristics and their changing trends of vineyard soil were analyzed by field investigation and indoor analysis.Pot experiment was used to study the effect and mechanism of fermentation liquid regulating and improving the soil with facility barriers.Field experiments were carried out to study the effects of fermentation liquid on sugar metabolism and other fruit quality of protected grape fruits under the condition of fertilizer reduction formula.The above research aims to provide a scientific basis for the evaluation and management of soil quality in facility vineyards.The main research conclusions are as follows:1.With the increase of planting years,the soil porosity and p H value of the protected vineyard decreased significantly,while the bulk density,electrical conductivity,salt content,organic matter,total phosphorus,total potassium,alkali-hydrolyzed nitrogen,available phosphorus,rapidly available potassium,available copper,available zinc,available iron,and K⁺、Na⁺、Ca²⁺、Mg²⁺、NO₃^-、SO4^2-、Cl^-concentrations all increased.Continuous cropping leading to secondary salinization of vineyard soil acidification,imbalance,mineral elements,10 years continuous cropping soil bacteria and fungi ratio,sucrase,urease and catalase has dropped significantly,pathogen infested Fusarium species increased significantly,the number of beneficial fungi Aspergillus、Chaetomium and Humicola in soil decreased,which reflected the change of soil quality to some extent.2.Using bio-control strain SS31 development fermented liquid,the growth and improved significantly after pouring fermented liquid facilities obstacle soil sucrase,phosphatase,urease and catalase in soil bacteria and fungi ratio increased by 3.3 times,prompting facilities by fungus leading into the continuous cropping soil microflora bacteria leading to increased richness and diversity of soil fungi,which inhibited the propagation of fungi of Fusarium,Chaetomium and Metarhizium in continuous cropping soil,and promoted the growth of fungi of Kernia,Acremonium,Ascobolus and Microascus in continuous cropping soil,effectively alleviating the soil obstacles of continuous cropping in facility vineyards.3.The fermentation liquid promoted the biological growth of grape seedlings,significantly increased the root growth,the number of root tip points and root activity,enhanced the antioxidant enzyme activity of grape leaves,and reduced the degree of lipid membrane peroxidation.The fermentation liquid can effectively ease the biggest caused by continuous cropping obstacle light energy conversion efficiency,actual photochemical efficiency（Fv/Fm）（ΦPSⅡ）,coefficient of photochemical quenching（q P）,active reaction center number per unit area（RC/CSm）photosynthesis and fluorescence parameters,such as down,The net photosynthetic rate（Pn）of leaves was significantly increased,the energy distribution of grape seedling leaves was improved,and the damage of continuous cropping obstacles to photosystemⅡ（PSⅡ）of grape seedling leaves was reduced.4.Compared with the same proportion of conventional fertilization,fertilizer treatment,the internode coarseness,chlorophyll content,single fruit weight,volume,total phenol and tannin content of grape fruits were improved by adding fermentation liquid.The contents of fructose,glucose,sucrose and titratable acid in grape fruits were increased by conventional fertilization and fermentation liquid treatment,and the quality of grape fruits treated with 100 CFa was the best.In the process of fruit growth and development,the activities of Ni,AI,SS and other enzymes in the fruits treated with fermentation liquid were higher.Fermentation liquid affected the activities of Ni,AI,SS and other enzymes related to sugar metabolism in the process of fruit growth and development,and then affected the glucose metabolism and glucose accumulation of grapes.