Aerated Irrigation of Different Irrigation Levels and Subsurface Dripper Depths Affects Fruit Yield, Quality and Water Use Efficiency of Greenhouse Tomato

Abstract

Aerated irrigation (AI) is a method to mitigate rhizosphere hypoxia caused by the wetting front from subsurface drip irrigation (SDI). This study evaluated the impacts of AI on soil aeration, plant growth performance, fruit yield (tomato), irrigation water use efficiency (IWUE), fruit nutrition (lycopene and Vitamin C (VC)) and taste (soluble sugar, organic acid and sugar–acid ratio) quality. A three-factorial experiment including AI and SDI at three irrigation levels (W0.6, W0.8 and W1.0, corresponding with crop-pan coefficients of 0.6, 0.8 and 1.0) and two dripper depths (D15 and D25, burial at 15 and 25 cm, respectively), totaling 12 treatments overall, was conducted in a greenhouse during the tomato-growing season (April–July) in 2016. The AI improved soil aeration conditions, with significantly increased soil oxygen concentration and air-filled porosity relative to SDI. Moreover, the AI improved crop growth performance, with increased root morphology (diameter, length density, surface area and volume density), delayed flowering time, prolonged flowering duration and increased shoot (leaf, stem and fruit) dry weight, and harvest index. Fruit yield per plant, fruit weight, IWUE, the contents of lycopene, VC and soluble sugar, and sugar–acid ratio significantly increased under AI treatments (P < 0.05). As the irrigation level increased, fruit yield, number, and weight increased (P < 0.05), but IWUE and fruit lycopene, soluble sugar, and organic acid content decreased (P < 0.05). The dripper depth had no significant impact on fruit yield, nutrition and taste quality. Principal component analysis revealed that the optimal three treatments in terms of fruit yield, IWUE, and nutrition and taste quality were the treatments W0.6D25AI, W1.0D25AI and W1.0D15AI. These results suggest that AI can improve tomato growth performance and increase fruit yield, nutrition and taste quality, and IWUE through enhancing soil aeration conditions.