豆蔻酸对茄子根际土壤微生物生理类群和土壤酶活性的影响

发布时间：2018-03-17 11:06

本文选题：茄子　切入点：化感物质　出处：《江苏农业学报》2017年01期 　论文类型：期刊论文

【摘要】：采用盆栽试验分析了化感物质豆蔻酸对茄子根际土壤微生物生理功能类群和土壤酶活性的影响。结果表明,豆蔻酸处理显著增加了茄子根际微生物生理类群数量,细菌菌群数随处理浓度增加而逐渐增加;硝化细菌与纤维素分解菌数量变化一致,1.00 mmol/kg豆蔻酸处理的数量最多;0.05~1.00 mmol/kg豆蔻酸处理的固氮菌数量显著高于对照。与对照相比,豆蔻酸处理后土壤多酚氧化酶和过氧化物酶活性显著增加,脲酶在中高浓度豆蔻酸处理中显著增加,蛋白酶活性均显著高于对照,但各处理浓度之间差异不大。豆蔻酸处理明显增加了茄子株高和茎粗。
[Abstract]:The pot experiment analyzed the effect of Allelochemicals of myristic acid on Eggplant rhizosphere soil microbial physiological groups and soil enzyme activity. The results showed that myristic acid treatment significantly increased the number of eggplant rhizosphere microbial physiological groups of bacteria, the number gradually increased with the increase of the concentration of nitrifying bacteria and cellulose decomposing bacteria; quantitative change the number 1, mmol/kg myristic acid treatment; the number of Azotobacter mmol/kg myristic acid treatment 0.05~1.00 was significantly higher than the control. Compared with the control, the soil polyphenol oxidase and peroxidase activity increased significantly after treatment with myristic acid, urease increased significantly at high concentrations of myristic acid treatment, the protease activity was significantly higher than the control, but the the concentration difference. Myristic acid markedly increased height and stem diameter.

【作者单位】：江西省农业科学院蔬菜花卉研究所;江西省超级水稻研究发展中心;
【基金】：国家自然科学基金项目(31171950、31460514) 江西省青年科学基金项目(20142BAB214015) 江西省农业科学院创新基金博士启动项目(2013CBS003)
【分类号】：S641.1;S154

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