摘要
为了探究微生物菌剂结合土壤改良剂在连作草莓上的应用效果,以草莓品种‘梦晶’为试材,系统调查了草莓4代果实的果实品质,试验结束后测定了根际土壤的酶活性和微生物多样性。结果表明,微生物菌剂结合改良剂的处理(T3)的土壤酸性磷酸酶、脲酶、蔗糖酶和过氧化氢酶分别较对照增加49.9%、40.7%、54.4%和80.5%;1~4代果实的可溶性固形物较对照分别提高8.36%、7.52%、8.18%和7.99%;固酸比分别较对照提高14.14%、12.78%、14.55%和15.60%;Vc含量分别较对照提高7.30%、7.68%、6.02%和6.76%;T3处理和仅施用微生物菌剂的处理(T2)的变形菌门、放线菌门和厚壁菌门较对照分别提高17.23%、56.18%、180.00%和12.71%、173.38%、297.14%。研究结果可为微生物菌剂在连作障碍土壤的治理提供参考基础和依据。
In order to study the effects of microbial agent combined with soil conditioner on continuous cropping strawberry,‘Mengjin'strawberry was selected as the test material.The fruit quality of 4 generations of strawberry was systematically investigated,soil enzyme activity and microbial diversity of rhizosphere soil were determined at the end of the study.The results showed that the activities of acid phosphatase,urease,sucrase and catalase of T3(microbial agent combined with soil conditioner) were increased by 49.9%,40.7%,54.4% and80.5% respectively compared with the control.In the 1-4 generations of strawberry,the soluble solids of treatment T3were increased by 8.36%,7.52%,8.18% and 7.99% respectively;the solid acid ratio were increased by 14.14%,12.78%,14.55% and 15.60% respectively;the contents of Vc were increased by 7.30%,7.68%,6.02% and 6.76% respectively.Compared with the control,Proteobacteria,Actinobacteriota and Firmicutes treated with T2(microbial agent only) were increased by 12.71%,173.38% and 297.14% respectively,and those treated with T3increased by 17.23%,56.18% and 180.0% respectively.This study provided a reference basis for the application of microbial agents and soil conditioner on continuous cropping soil.
作者
王丽丽
朱诗君
沈岚
金树权
WANG Lili;ZHU Shijun;SHEN Lan;JIN Shuquan(Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 3150402;Ningbo Key Labortatory of Testing and Control for Characteristic Agro-Product Quality and Safety,Ningbo,Zhejing 315040)
出处
《中国农学通报》
2023年第23期39-44,共6页
Chinese Agricultural Science Bulletin
基金
宁波市草莓产业提升特派员团队项目(2022S217)。
关键词
微生物菌剂
土壤改良剂
草莓品质
酶活
微生物多样性
microbial agents
soil conditioner
quality of strawberry
enzyme activity
microbial diversity
