Effects of Soil Type on Trace Element Absorption and Fruit Quality of Pepper.

Zhoubin Liu,Wenchao Chen,Lijun Ou,Fangjun Tan,Yu Huang

doi:10.3389/fpls.2021.698796

Abstract

The inbred “SJ11-3” pepper was cultured in yellow brown soil, paddy soil, fluvo-aquic soil, and pastoral soil, and the factors affecting the absorption of trace elements and fruit quality were analyzed. The results showed that the physicochemical properties of the soils were significantly different, which led to differences in the nutritional quality of pepper fruits. The pH value had a significant effect on the absorption of trace elements in pepper. The increase of pH promoted the absorption of magnesium and molybdenum but inhibited the absorption of zinc, copper, manganese, and iron. The stepwise multivariable regression analysis showed that the amount of molybdenum in soil was the main factor affecting the total amino acid content of pepper. Total nitrogen, zinc, and copper were the main factors that contributed to the soluble sugar content of pepper, and the available potassium was the major determinant of the vitamin C content of pepper. This study provides new insight on the pepper fruit quality grown on different types of soil with varying levels of trace elements.

Highlights

Pepper is one of the main vegetable crops in China with an annual planting area of 1.33 million hm2
According to the soil pH and bulk weight grading standards, we found a significant difference in pH among the four types of soil: yellow brown soil, paddy soil, fluvo-aquic soil, and pastoral soil (p < 0.05), and the range was 4.20–6.42, all of which were acidic soils (Table 1)
The stepwise multiple regression function between the nutrient composition of the pepper and the main soil factors was determined as follows: Y1 = 12.145 + 0.974 × X19, R2 = 0.949; Y2 = 13.784– 0.981 × X5 + 0.301 × X15 + 0.013 × X16, R2 = 0.908; and Y4 = 786.235 + 0.876 × X10 + 0.154 × X15–0.058 × X7, R2 = 0.984, while the valid function for Y3 was not obtained. These results showed that the main factor affecting the total amino acid content of pepper was the content of molybdenum in soil, the main factors determining the content of soluble sugar were the contents of total nitrogen, zinc, and copper in soil, and the main factor controlling the content of vitamin C is the contents of available potassium, zinc, and total potassium in soil

Summary

Introduction

Pepper is one of the main vegetable crops in China with an annual planting area of 1.33 million hm. The total economic output is more than 70 billion CNY per year, illustrating its economic significance in many provinces and cities in China (Ma, 2011). With the improvement of living standards, the nutritional value of peppers has received more and more attention. It is well known that the nutritional value of pepper is mainly determined by genetic factors and as well as the environment. As an important agro-ecological factor, the changes in the soil (pH, fertilizer efficiency, enzyme activity, and soil microbe) have an important impact on the quality of pepper

Methods

Results

Discussion

Conclusion