盐碱交互胁迫对生姜产量和品质的影响及其数学模型的建立

采用二次饱和D- 最优设计，研究营养液pH 与盐交互胁迫对生姜产量和品质的影响，建立了以pH、盐水平为变量因子，生姜产量和品质为目标函数的二元二次数学模型。模型解析表明，pH 与盐水平对生姜的产量和品质存在显著的交互效应，盐水平为产量的主效应因子，pH 为品质的主效应因子。较低水平的pH 变化对生姜产量无显著影响，当pH 升至7.70时，生姜产量随pH 升高呈快速下降趋势；随盐含量的升高，生姜产量持续降低。随pH 的升高，生姜品质呈缓慢降低的趋势；盐含量在低于77.91 mmol · L^-1 时，生姜品质随盐含量的增加而升高，之后则随盐含量的增加而降低。

Effect of Salt-alkali Interaction Stress on Yield and Quality of Ginger and Establishment of Its Mathematical Model

This paper studied the effects of nutrient solution pH and salt interaction stress on ginger yield and quality by quadratic saturation D-optimization design，and established dyadic and square mathematical models with pH and salt dosage as variable factors and ginger yield and quality as objective function．The model analysis indicated that pH and salt content had significant interaction effect on ginger yield and quality． Salt content was the dominant factor for yield；pH was the dominant factor for quality．Low level pH change had no significant effect on ginger yield．When pH rised to 7.70，the ginger yield showed a rapid downtrend along with the rise of pH．While along with the increase of salt content，ginger yield continued to decrease． Along with the rise of pH，ginger quality showed a slow decrease tendency．When salt content was lower than 77.91 mmol · L^-1，the ginger quality went up along with the increase of salt content，later the ginger quality went down along with the increase of salt content．