摘要
水资源严重短缺成为限制北京都市型农业发展的短板,北京市水资源总量约38亿m^(3),人均水资源占有量仅136.4 m^(3);2018年蔬菜用水量为1.75亿m^(3),是农业用水第一大户。近年来北京市围绕蔬菜节水原理、工程节水技术、农艺节水技术和水肥耦合技术等开展了系统研究,使土壤栽培设施果菜水分生产效率稳定在17.0 kg/m^(3)左右,工厂化基质栽培番茄生产水分生产效率在40.0 kg/m^(3)以上。今后将重点围绕水肥智能调控策略研究和设备研发等开展工作。
The serious shortage of water resources has become the short board restricting the development of urban agriculture in Beijing.The total water resource in Beijing is about 3.8 billion m^(3),and the per capita water resource is only 136.4 m^(3).In 2018,the water consumption of vegetables was 175 million m^(3),making it the largest agricultural water user.In recent years,systematic research had been carried out in Beijing on vegetable watersaving principle,engineering water-saving technology,agronomic water-saving technology and water-fertilizer coupling technology.The water production efficiency of fruits and vegetables in soil cultivation facilities had been stable at about 17.0 kg/m^(3),and the water production efficiency of tomato in factory substrate cultivation had reached more than 40.0 kg/m^(3).In the future,we will focus on research on water and fertilizer intelligent control strategies and equipment research and development.
作者
安顺伟
刘佳
王克武
钟连全
车璐
高丽红
AN Shunwei;LIU Jia;WANG Kewu;ZHONG Lianquan;CHE Lu;GAO Lihong(Beijing Agricultural Technology Extension Station,Beijing 100029 China;Beijing Miyun District Quality Agricultural Products Service Station,Beijing 101500,China;Beijing Changping District Seed Management Station,Beijing 102200,China;College of Horticulture,China Agricultural University,Beijing 100193,China)
出处
《蔬菜》
2021年第S01期59-63,共5页
Vegetables
关键词
北京
蔬菜
节水技术
Beijing
vegetable
water-saving technology
