Bakpa Emily Patience, Xie Jianming, Zhang Jing, Han Kangning, Ma Yufeng, Liu Tiandong
College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China.
PeerJ. 2021 Nov 29;9:e12472. doi: 10.7717/peerj.12472. eCollection 2021.
Amino acids are well known as natural stimulators of plant growth and are widely used to promote crop yield and quality. Several studies have been conducted to investigate the effects of amino acid (s) as a foliar spray on a variety of plant species. However, the effects of soil amendment of different concentrations of amino acid water-soluble fertilizer on the physiological characteristics, yield, and quality of pepper remain unclear. Following this, three experimental sets of amino acid water-soluble fertilizer in the ratio 1.8: 2.7: 3.6 kg including control (CK) were conducted in Lintao county, Gansu province. The treatments were applied through furrow method at 6 weeks after planting. The results showed that physiological characteristics of the pepper plants, such as chlorophyll a (1.35 mg g), and b (0.67 mg g), total chlorophyll (2.02 mg g), carotenoid (0.63 mg g), ETR (26.25 µmol ms), Fv/Fm (0.75), Qp (0.92) contents of the leaves were increased by the 1.8 kg treatment while NPQ (71.37%) and root activity (2185.52 µg g h) were improved by the 3.6 kg treatment compared to the control. Fertilization with 2.7 kg of amino acid water-soluble fertilizer also had a significant influence on fruit length (25.50 cm), and yield of pepper (37.92 t ha) while fruit diameter (24.51 mm), firmness (5.30 kg cm), fresh (48.10 g) and dry (4.71 g) weights were higher in the 1.8 kg treatment compared to the control. The lowest rate of fertilizer (1.8 kg) applied again resulted in a significant increase in soluble protein (79.79%), capsaicin (5.80 mg g), dihydrocapsaicin (1.08 mg g), vitamin C (72.33%) and the essential and non-essential amino acid contents of the pepper which ranged from (235.15 to 11.16 µg g) and (1,605.10 to 16.63 µg g) respectively, while soluble sugar (9.02%) was enhanced by 3.6 kg treatment compared to the control. The findings suggest that soil amendment with low concentration of amino acid water-soluble fertilizer (1.8 kg) could be successfully used to improve the physiological characteristics and fruit quality of peppers in vegetable production.
氨基酸作为植物生长的天然刺激剂广为人知，并被广泛用于提高作物产量和品质。已经开展了多项研究来调查叶面喷施氨基酸对多种植物物种的影响。然而，不同浓度氨基酸水溶性肥料土壤改良对辣椒生理特性、产量和品质的影响仍不明确。在此之后，在甘肃省临洮县进行了三组比例为1.8:2.7:3.6千克的氨基酸水溶性肥料试验，包括对照（CK）。处理在种植后6周通过沟施方法进行。结果表明，1.8千克处理使辣椒植株的生理特性，如叶片中的叶绿素a（1.35毫克/克）、叶绿素b（0.67毫克/克）、总叶绿素（2.02毫克/克）、类胡萝卜素（0.63毫克/克）、电子传递速率（26.25微摩尔/平方米·秒）、Fv/Fm（0.75）、光化学猝灭系数（Qp，0.92）含量增加，而3.6千克处理相比对照提高了非光化学猝灭系数（NPQ，71.37%）和根系活力（2185.52微克/克·小时）。施用2.7千克氨基酸水溶性肥料对果实长度（25.50厘米）和辣椒产量（37.92吨/公顷）也有显著影响，而1.8千克处理相比对照果实直径（24.51毫米）、硬度（5.30千克/平方厘米）、鲜重（48.10克）和干重（4.71克）更高。再次施用最低剂量肥料（1.8千克）导致辣椒可溶性蛋白（79.79%）、辣椒素（5.80毫克/克）、二氢辣椒素（1.08毫克/克）、维生素C（72.33%）以及必需和非必需氨基酸含量（分别为235.15至11.16微克/克和1605.10至16.63微克/克）显著增加，而3.6千克处理相比对照提高了可溶性糖（9.02%）。研究结果表明，低浓度氨基酸水溶性肥料（1.8千克）土壤改良可成功用于蔬菜生产中改善辣椒的生理特性和果实品质。
