| 张美花,赖瑞联,陈偌怡,黄新洲,曹茜,吴如健,苏荣瑞.福州地区橄榄低温冻害等级指标初步研究[J].中国南方果树,2023,52(5): |
| 福州地区橄榄低温冻害等级指标初步研究 |
| Preliminary study on the low temperature frost damage level index of olives in Fuzhou area |
| 投稿时间：2022-08-10 修订日期：2022-10-09 |
| DOI： |
| 中文关键词: 福州 橄榄 低温冻害 等级指标 |
| 英文关键词:Fuzhou Olives Low temperature frost damage Rating indicators |
| 基金项目:福州市科技计划项目(2021-S-201)、福建省农业科学院科研项目(CXTD2021008-2)通讯作者：张美花(1971-),女,高级工程师,主要从事农业气象预报与服务研究,E-mail：125910518@qq.com ,赖瑞联2,陈偌怡1,黄新洲1,曹茜1,吴如健2,林祥鎏1 |
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| 中文摘要: |
| 本研究基于福州橄榄主要产区闽侯、闽清国家气象观测站1991～2020年冬季日极端最低气温和橄榄历史冻害资料,结合实地调查、统计分析、历史个例验证等方法,研究福州地区橄榄低温冻害的等级指标。结果将福州橄榄低温冻害等级指标初步确立为以下5个等级：无影响(0级):TD≥-0.2 ℃、轻度(1级)-0.9 ℃≤TD<-0.2 ℃、中度(2级)-1.7 ℃≤TD<-0.9 ℃、重度(3级)-2.6 ℃≤TD<-1.7 ℃、严重(4级)TD<-2.6 ℃。以2020/2021年冬季发生冻害个例进行对比验证,发现按指标确定的冻害等级与实况判定等级一致的占50%,比实况等级偏高1级的占50%。研究结果表明该指标判定的冻害等级与实况吻合率较高,对橄榄生产过程中开展低温冻害预警服务具有一定的参考价值。 |
| 英文摘要: |
| This study is based on the extreme minimum temperature and historical frost damage data of olives in the main olive-producing areas of Fuzhou from 1991 to 2020 at the Minhou and Minqing National Meteorological Observation Stations, combined with field investigation, statistical analysis, historical case verification and other methods, to study the grade index of low temperature frost damage of olives in Fuzhou. The results preliminarily established the following five grades of low-temperature frost damage of olives in Fuzhou: no effect (grade 0): TD ≥-0.2 °C, mild (grade 1) -0.9 °C≤ TD <-0.2 °C, moderate (grade 2) -1.7 °C≤ TD <-0.9 °C, severe (grade 3) -2.6 °C≤ TD <-1.7 °C, severe (grade 4) TD <-2.6 °C. Compared with the individual cases of frost damage in the winter of 2020/2021, it was found that 50% of the frost damage levels determined by the indicators were consistent with the actual judgment level, and 50% were 1 level higher than the live level. The results show that the frost damage level determined by this index is relatively consistent with the actual situation, which has certain reference value for carrying out low temperature frost damage early warning service in the olive production process. |
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