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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (7): 55-60.doi: 10.11924/j.issn.1000-6850.2014-2120

• 林学 园艺 园林 • 上一篇    下一篇

酵素菌对温室红椒生长发育和根际土壤环境的影响

文廷刚   

  1. 淮安市农业科学研究院
  • 收稿日期:2014-08-04 修回日期:2014-12-11 接受日期:2014-12-24 出版日期:2015-04-03 发布日期:2015-04-03
  • 通讯作者: 文廷刚
  • 基金资助:
    江苏省农业科技自主创新基金“秸秆生物发酵在设施农业中资源化高效利用研究”[CX(11)4056]；江苏省农业科技支撑计划“新型水旱轮作日光能温室及高效种植模式研究开发”(BE2012417)；淮安市科技成果转化专项引导资金项目“生物碱高效超微提取及其生态药肥产业化”(HA2011014)；淮安市农业科技攻关项目“新型日光能温室构型创新及种植技术集成”(SN1127)

Effects of BYM on Growth of Greenhouse Pepper and Its Rhizosphere Soil Environment

  • Received:2014-08-04 Revised:2014-12-11 Accepted:2014-12-24 Online:2015-04-03 Published:2015-04-03

摘要： 为给解决温室红椒连作障碍提供理论依据，研究了酵素菌处理对温室红椒生长发育和产量品质、根际土壤微生物群落和土壤酶活性的影响。结果表明，温室土壤中微生物群落和土壤酶活性的变化均随酵素菌处理浓度增加而增加。2%浓度的酵素菌处理效果最显著，较对照增加土壤中细菌数量1.6×106 cfu/g，增幅达1.6%；放线菌数量增加9.5×103 cfu/g，增幅达8.8%；微生物总量增加1.60×106 cfu/g，增幅达1.6%；B/F值增加1.25倍；真菌数量减少1.60×104 cfu/g，降幅达18.5%。酵素菌处理对土壤酶活性的影响趋势与土壤微生物一致。2%浓度的酵素菌处理效果最显著，其土壤脲酶、磷酸酶、蔗糖酶和过氧化氢酶活性分别为2.68 mg/g(NH3-N)、1.85 mg/g(Phenol)、5.25 mg/g(Glucose)和6.42 mL/g(KMnO4)，较对照提高74.0%、76.2%、49.6%和32.1%。此外，酵素菌降低了红椒果实中纤维素含量，增加辣椒素、Vc、可溶性糖和可溶性蛋白含量以及产量。其中，尤以2%浓度的酵素菌处理效果最佳。因此，酵素菌处理有利于改善温室红椒根际土壤微生物群落结构，增加土壤有益微生物数量和土壤酶活性，促进红椒生长发育，改善品质并提高产量。

关键词: 雷暴灾害, 雷暴灾害, 风险, 评估, 区划

Abstract: In order to provide a theoretical basis for the solution of continuous cropping obstacles of greenhouse pepper, the effects of BYM on growth, yield and quality of greenhouse pepper and its rhizosphere microbial community and soil enzyme activities were investigated. The results showed that the changes of microbial community and enzyme activity in greenhouse soil increased with the increase of BYM concentration. Compares with the control, 2% concentration of BYM were the most significant treatment. The 2% concentration of BYM treatment increased the quantity of bacteria and actinomycetes by 1.6% and 8.8% which were 1.6×106 cfu/g and 9.5×103 cfu/g lager than control. The total microbial population increased by 1.6% which was 1.60×106 cfu/g more than control, and B/F value also increased by1.6 times, while fungi number was decreased by 18.5% which was 1.60×104 cfu/g less than control. Meanwhile, the effects of BYM on soil enzyme activities consistented to the trend of soil microbial changes. The 2% concentration of BYM treatment promoted the activity of urease, phosphatese, sucrase and catalase in soil by 74.0%,76.2%,49.6% and 32.1%, which were 2.68 mg/g(NH3-N),1.85 mg/g(Phenol),5.25 mg/g(Glucose) and 6.42 mL/g(KMnO4) respectively. Moreover, BYM reduced cellulose content, and raised capsaicin, Vc, soluble sugar and soluble protein content as well as yield of red pepper. Specially, the 2% concentration of BYM worked best. Therefore, BYM treatments were favor for the improvement of the rhizosphere microbial community structure of greenhouse pepper, increased soil beneficial microbe quantity and enzyme activity, and promoted the growth, improved quality and production of red pepper.