臭氧水对设施蔬菜病害的防治及其生理机制的研究

发布时间：2018-03-23 00:18

本文选题：设施蔬菜　切入点：臭氧水　出处：《上海师范大学》2017年博士论文　论文类型：学位论文

【摘要】：近年来,设施蔬菜的栽培方式已经成为增加蔬菜产量的主要方式,同时也满足了人们对反季节蔬菜品种的需求。然而,设施蔬菜温暖、湿润、密闭的环境为蔬菜病虫害的生长提供了有利的滋生条件。为了控制病虫害的生长增加农作物的产量,人们通常利用防虫网来抵御虫害的侵入,但是蔬菜病害却无法得到防治,只能依靠喷洒化学农药的方法控制病害,然而农药的使用和残留引起了人类健康和环境污染等问题的挑战。因此,降低农药使用量寻求农药的替代品已经迫在眉睫。臭氧作为一种氧化性强、清洁、环保的广谱杀菌剂,是理想的强氧化药剂。与其它杀菌剂相比,臭氧不会造成任何残留,已应用于医疗、食品、农业等多个领域。本研究具体研究结果如下:(1)臭氧水特性的研究:臭氧在水中的溶解度和降解度受到了温度、水质、溶剂等条件的影响,在温度为15℃至35℃的水中,、水的温度越高臭氧的分解速度越快,半衰期的时间越短;臭氧溶解在不同的水质当中,水质越纯,臭氧的溶解度越高且分解速度越慢;在100mL至500mL溶剂的水溶液中,溶剂越大臭氧的溶解度越低,但降解速度减缓。同时,我们发现臭氧水浓度越高水中的pH值越低,水溶液的酸度越高。明确试验中所用到的各臭氧水浓度的溶解和衰减趋势,同时确定了温室蔬菜中喷洒臭氧水的最佳时间。(2)臭氧水对不同蔬菜致病菌的作用效果:以致病细菌胡萝卜软腐欧氏杆菌(Erwinia carotovora subsp.carotovora)和茄雷尔氏菌(Ralstonia solanacearum),致病真菌立枯丝核菌(Rhizoctonia solani)、茄链格孢霉(Alternaria solani)和瓜棒孢霉菌(Corynespora cassiicola)为研究对象,通过不同浓度的臭氧水分别对各致病菌作用,确定抑制各致病菌的最适臭氧水浓度。结果表明:抑制胡萝卜软腐欧氏杆菌和茄科雷尔氏菌的臭氧水浓度分别为0.5mg/l和0.8mg/l。真菌方面采用将不同浓度的臭氧水直接喷洒菌体表面,结果表明:随着臭氧水浓度的增加,真菌的生长速度逐渐减缓,浓度为4.5mg/l臭氧水对各真菌的抑制已显露,臭氧水浓度为7.5mg/l时真菌基本无再生能力,这一结果为臭氧水喷洒蔬菜的可行性提供了重要的前提条件。(3)臭氧水对蔬菜生长的影响:本研究选用上海市常见的四种蔬菜包括青菜(brassicacampestrisssp.chinensis)、生菜(lactucasativavar.ramosa)、黄瓜(cucumissativus)和番茄(lycopersiconesculentum)进行栽培。采用温室栽培方式,在各蔬菜的生长期采用喷洒臭氧水的方法,比较了不同浓度的臭氧水(0,2,4,6,8,10和14mg/l)对蔬菜生长(包括株高、茎粗、叶面积等方面)和生理(光合活性和抗氧化系统)等方面的影响。结果表明,2-8mg/l臭氧水喷洒青菜后,不会影响青菜的生物量,而高于8mg/l臭氧水会使青菜叶面出现灼伤,青菜可以忍耐的臭氧水浓度为4-8mg/l;不同浓度臭氧水对生菜作用后发现,生菜所能忍耐臭氧水的浓度比青菜高,但高浓度14mg/l臭氧水会引起生菜叶片出现萎蔫、干枯等现象,喷洒生菜的最适臭氧水浓度为4-10mg/l;黄瓜叶片在受到不同浓度臭氧水作用后,虽然没有引起叶片损伤的迹象,但是当臭氧水浓度高于10mg/l时,会引起黄瓜株高变矮,雌花数下降,减产等现象,喷洒黄瓜的最适臭氧水浓度为6-10mg/l;番茄叶片受臭氧水喷洒后,10mg/l臭氧水会造成叶片发黄,喷洒番茄的最适臭氧水浓度为4-8mg/l。(4)臭氧水对设施蔬菜病虫害的防治:以喷洒清水和农药作为对照,将4-6mg/l浓度的臭氧水喷洒到青菜叶表面和感染软腐欧氏杆菌的生菜叶表面,分别统计了臭氧水对青菜虫害以及对生菜软腐病的防效。结果发现:浓度约为6mg/l臭氧水可以预防青菜虫害的发生,减少虫害所造成的啃食,效果显著;同时,此浓度条件的臭氧水对青菜和生菜软腐病的防效比率71.2%。由此可见,合适浓度的臭氧水可以用于设施蔬菜的病虫害防治。(5)应用于设施蔬菜的臭氧装置及喷洒臭氧水对土壤微生物的影响:综合运用臭氧发生技术和设施蔬菜的喷洒技术,本研究研制了应用于大面积设施蔬菜的臭氧水合成设备,采用钛金爆气装置,增加了臭氧与水的接触面积获得高纯度高浓度的臭氧水,并结合设施大棚中的微喷技术,可以较大程度的满足在大面积设施蔬菜生产中的病害防治,我们最终确定4-6 mg/L臭氧水喷洒蔬菜的剂量不应超过133.4L/667m2。我们通过MisSeq 2×300 bp高通量测序来分析微生物多样性分析了臭氧水对土壤微生物的影响。结果表明:以喷洒水和农药作为对照,臭氧水不会改变微生物群落结构,对组成土壤微生物中的重要的微生物群落无伤害。综上所述,本研究利用臭氧水作为设施蔬菜病害防治的手段,分析了臭氧水对青菜、生菜、黄瓜和番茄中常见致病菌和以及处于生长阶段各蔬菜的作用效果。作为一种抑菌剂,确定了臭氧水可以直接喷洒到正在生长的蔬菜表面,并最终确定了适合各蔬菜喷洒的最适臭氧水浓度,进而利用4-6 mg/L臭氧水可以用于青菜虫害和生菜软腐病的防治,同时臭氧水可应用于大面积设施蔬菜的生产中,不会对土壤微生物群落组成造成影响。本论文为解决蔬菜的安全问题,提供了新的借鉴,为臭氧水应用于设施蔬菜成为农药的替代品奠定了理论基础。
[Abstract]:In recent years, cultivation facilities vegetables has become the main way to increase the yield of vegetables, but also to meet the demand of anti season vegetable varieties. However, vegetable warm, moist, closed environment for the growth of vegetable pests provide breeding conditions favorable. In order to control pests and increase crop growth yield, people usually use invasive insect nets to resist pests, but vegetable diseases can not be control, can only rely on the method of spraying chemical pesticides to control the disease, but the use of pesticides and residues from human health and environmental pollution challenges. Therefore, to reduce the use of pesticides for pesticide alternatives is imminent. Ozone is a strong oxidizing, clean, environmentally friendly broad-spectrum fungicide, strong oxidizing agents is ideal. Compared with other fungicides, ozone does not create any residual, Has been used in medical, food, agriculture and other fields. The research results are as follows: (1) study on the characteristics of ozone water by ozone: water temperature, water solubility and degree of degradation, effect of solvent conditions, at the temperature of 15 DEG to 35 DEG C, the temperature of the water in water. The higher the ozone decomposition faster, half-life time is short; the ozone dissolved in different water quality, the water quality is pure, the higher the solubility of ozone decomposition and slower; in the 100mL aqueous solution to 500mL solvent, the greater the solubility of ozone is low, but the degradation rate slowed down. At the same time, we found that the higher the concentration of ozonated water in the lower the pH, the acidity of the aqueous solution. The higher the clear test used in the concentration of ozone water solubility and attenuation trend, and to determine the optimal time of ozone water spraying of greenhouse vegetables. (2) ozone water on Different Vegetable Pathogenic The effect of bacteria in pathogenic bacteria Erwinia aroideae (Erwinia carotovora subsp.carotovora) and eggplant rehl strains (Ralstonia, solanacearum) of pathogenic fungi Rhizoctonia solani (Rhizoctonia solani), tomato Alternaria (Alternaria solani) and melon (Corynespora cassiicola) 0536 rod as the research object, through the ozone water with different concentrations of each pathogen, determine the optimal concentration of ozone water inhibited the pathogen. The results showed that the concentration of ozone water inhibit Erwinia aroideae and Ralstonia solanacearum respectively for 0.5mg/l and 0.8mg/l. fungi with different concentrations of ozone water was directly sprayed surface, results show that: with the increase of ozone concentration, the growth rate of fungi decrease, concentration of ozone water on the inhibition of 4.5mg/l fungi have been revealed, the concentration of ozone water for 7.5mg/l without fungi The ability of regeneration, this result provides an important prerequisite for the ozone water spraying vegetables is feasible. (3) effects of ozone water on Vegetable Growth: four kinds of vegetables of Shanghai city including the common vegetables, lettuce (brassicacampestrisssp.chinensis) (lactucasativavar.ramosa) (cucumissativus), cucumber and tomato (lycopersiconesculentum) were cultivated. The greenhouse cultivation methods, using the method of spraying the ozone water in each growth period of vegetables, the ozone water of different concentrations (0,2,4,6,8,10 and 14mg/l) on the growth of vegetables (including plant height, stem diameter, leaf area) and physiological (photosynthetic activity and antioxidant system) and other aspects. The results show that 2-8mg/l, ozone water spraying vegetables, will not affect the biomass of vegetables, but higher than that of 8mg/l ozone water will make green foliage appear burns, the concentration of ozone water vegetables can endure 4-8mg/l; Different concentrations of ozone water found on lettuce. After that, the concentration of ozone water lettuce can endure higher than vegetables, but high 14mg/l concentration of ozone water will cause lettuce leaf wilting, dry phenomenon, spraying lettuce the optimum concentration of ozone water was 4-10mg/l; cucumber leaves under different concentration of ozone water, although no signs of injury caused by the blade, but when the concentration of ozone water is higher than 10mg/l, will cause the cucumber plant height, the number of female flower production decline, and other phenomena, the optimum spraying cucumber concentration of ozone water was 6-10mg/l; tomato leaves by ozone water after spraying, 10mg/l ozone water will cause yellow leaves, the optimum ozone spraying tomato the water concentration is 4-8mg/l. (4) control of ozone water on vegetable pests and disease: a spray of water and pesticides as control, the 4-6mg/l concentration of ozone water sprayed onto the surface of lettuce and green leaves infected with Erwinia. The leaf surface, respectively statistics of the ozone water on vegetable pests and lettuce soft rot disease prevention effect. The result shows that the concentration is about 6mg/l ozone water can prevent vegetable pests and reduce pests caused by eating, the effect is remarkable; at the same time, the ratio of 71.2%. thus preventing effect of ozone water concentration on the green vegetables and the soft rot of lettuce, the appropriate concentration of ozone water can be used for the prevention and control of vegetable pest. (5) effects of ozone device used in vegetable and spraying of ozone water on soil microorganisms: spraying technology using ozone technology and facilities vegetables, this study developed the equipment used in the synthesis of ozone water facilities a large area of vegetables, the titanium gas explosion device increases the contact area of ozone and water to obtain high concentration ozone water of high purity, combined with micro spray technology in greenhouse, can largely meet the Disease prevention and treatment of large area of vegetable production in the US, the final 4-6 mg/L ozone water spraying vegetables dose should not exceed 133.4L/667m2. by our MisSeq 2 * 300 BP high-throughput sequencing to analyze microbial diversity analysis of the effects of ozone water on soil microorganisms. The results showed that the pesticide spraying of water and ozone water as control. Do not change the microbial community structure, composition of soil microorganisms in important microbial communities without harm. In summary, this study by means of ozone water as the control of the greenhouse vegetable diseases, analysis of ozone water on vegetables, lettuce, cucumber and tomato pathogen and effect and in the growth stage of the vegetables. As a kind of the antibacterial agent, to determine the ozone water can be directly sprayed into the surface of vegetables are grown, and ultimately determine the optimal concentration of ozone water for spraying vegetables, Then use the 4-6 mg/L ozone water can be used to control vegetable pest and lettuce soft rot, and ozone water can be applied to a large area of vegetable production, which will not affect the soil microbial community. This paper is to solve the security problem of vegetables, provides a new reference for ozone water, used in vegetable a pesticide substitute has laid a theoretical foundation.

【学位授予单位】：上海师范大学
【学位级别】：博士
【学位授予年份】：2017
【分类号】：S436.3

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