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| Effects of Frequency and Amount of Irrigation Fertilization on Water and Fertilizer Use Effi ciency and Soil Salinity Accumulation in Facility Peppers |
| （1College of Resources and Environment，Qingdao Agricultural University，Qingdao 266109，Shandong，China；2College of Resources and Environment，China Agricultural University，Beijing 100193，China） |
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Abstract Abstract：To address low water and fertilizer use effi ciency and soil secondary salinization from excessive irrigation and fertilization in facility vegetable production，we tested pepper variety‘ Xinrui’ using intelligent， precise drip irrigation and fertilization technology based on in-situ soil moisture monitoring. We implemented four treatments：traditional drip irrigation + traditional fertilizer（WhFh），high-frequency drip irrigation + traditional fertilizer（WlFh），traditional drip irrigation + optimized fertilizer（WhFl），and high-frequency drip irrigation + optimized fertilizer（WlFl）．We examined the eff ects of these treatments on yield，growth indices，water and fertilizer use effi ciency，soil mineral nitrogen，and salt accumulation．Results showed that WlFl treatment reduced irrigation and fertilizer application by 29.9% and 50.0%，respectively，compared to WhFh，with no impact on pepper yield．However，leaf area increased by 63.6%，and the dry mass of roots，stems，and leaves rose by 29.5%，29.7%，and 24.0%，respectively．Additionally，N，P2O5，and K?O recovery in WlFl increased by 50.9，27.2，and 46.2 percentage points compared to WhFh．High-frequency drip irrigation reduced water loss by 44.7% to 66.4% and increased water utilization by 14.5-15.9 percentage points compared to traditional drip irrigation．Optimized fertilization treatments reduced soil surface watersoluble salt content by 21.4% to 34.7% and soil mineral nitrogen accumulation by 55.1% to 70.0% compared to traditional fertilization．In summary，high-frequency drip irrigation combined with optimized fertilization signifi cantly reduced water and fertilizer inputs and seepage losses，improved water and fertilizer utilization，and reduced soil mineral nitrogen and water-soluble salt accumulation，contributing to the green and sustainable production of facility vegetables.
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Received: 01 March 2024
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