设施菜田在蔬菜作物生产中占据重要比例,土壤氮素作为设施菜田生产中需求量最高的营养元素,在保证设施菜田品质与产量中发挥着不可替代的作用。但由于设施菜田土壤一直处于高度集约、高度施肥、土地利用率高,使得土壤氮素利用率偏低,淋溶损失严重。本文基于2001—2021年来国内外对于设施菜田土壤氮素淋溶特征研究成果,从概述设施菜田土壤氮素损失途径及淋溶特性着手,分析设施菜田土壤氮素淋溶影响机制。总结出设施菜田氮素淋溶损失主要受到施肥、灌水、土壤质地及种植年限影响,采取减氮控水、调节土壤碳氮比、施用土壤抑制剂以及运用填闲作物等措施,能够在保证设施菜田作物品质条件下,降低土壤氮素淋溶损失。探讨针对设施菜田氮素淋溶损失今后进一步研究方向,以期为设施菜田的合理管控与生态可循环利用提供理论依据。

Facility vegetable fields occupy an important proportion in the production of vegetable crops. As the nutrient element with the highest demand in the production of facility vegetables, soil nitrogen plays an irreplaceable role in ensuring the quality and yield of facility vegetables. However, due to the facts that the soil in the facility vegetable fields has always been in a state of being highly intensive and highly fertilized, and has high land utilization rate, the soil nitrogen utilization rate is low and the leaching loss is serious. Based on the research results of soil nitrogen leaching characteristics in facility vegetable fields from 2001 to 2021 at home and abroad, this paper started with an overview of soil nitrogen loss pathways and leaching characteristics in facility vegetable fields, and analyzed the impact mechanism of soil nitrogen leaching in facility vegetable fields. It is concluded that nitrogen leaching loss in facility vegetable fields is mainly affected by fertilization, irrigation, soil texture and planting years. Measures such as reducing nitrogen and controlling water, adjusting soil carbon and nitrogen ratio, applying soil inhibitors, and using idle crops could ensure crop quality in the facility vegetable fields and reduce the loss of soil nitrogen leaching. This paper discusses the future research direction of nitrogen leaching loss in facility vegetable fields, aiming to provide a theoretical basis for the rational management and ecological recycling of facility vegetable fields.