本文選題：茄子　切入點(diǎn)：化感物質(zhì)　出處：《江蘇農(nóng)業(yè)學(xué)報(bào)》2017年01期 　論文類型：期刊論文

【摘要】：采用盆栽試驗(yàn)分析了化感物質(zhì)豆蔻酸對(duì)茄子根際土壤微生物生理功能類群和土壤酶活性的影響。結(jié)果表明,豆蔻酸處理顯著增加了茄子根際微生物生理類群數(shù)量,細(xì)菌菌群數(shù)隨處理濃度增加而逐漸增加;硝化細(xì)菌與纖維素分解菌數(shù)量變化一致,1.00 mmol/kg豆蔻酸處理的數(shù)量最多;0.05~1.00 mmol/kg豆蔻酸處理的固氮菌數(shù)量顯著高于對(duì)照。與對(duì)照相比,豆蔻酸處理后土壤多酚氧化酶和過氧化物酶活性顯著增加,脲酶在中高濃度豆蔻酸處理中顯著增加,蛋白酶活性均顯著高于對(duì)照,但各處理濃度之間差異不大。豆蔻酸處理明顯增加了茄子株高和莖粗。
[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.

【作者單位】： 江西省農(nóng)業(yè)科學(xué)院蔬菜花卉研究所;江西省超級(jí)水稻研究發(fā)展中心;
【基金】：國(guó)家自然科學(xué)基金項(xiàng)目(31171950、31460514) 江西省青年科學(xué)基金項(xiàng)目(20142BAB214015) 江西省農(nóng)業(yè)科學(xué)院創(chuàng)新基金博士啟動(dòng)項(xiàng)目(2013CBS003)
【分類號(hào)】：S641.1;S154

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相關(guān)期刊論文 前10條

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本文編號(hào)：1624463