蔬菜连作对土壤生物化学性质的影响  

The Effects of Continuous Cropping of Vegetables on the Biochemical Properties of Soil

作　　者：冯红贤[1] 杨暹[1] 李欣允[1] 王明祖[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《长江蔬菜》2004年第11期40-43,共4页Journal of Changjiang Vegetables

摘　　要：摘要综合分析了由蔬菜连作导致土壤条件恶化引起的土壤生物化学性质变化。分别从土壤细菌、放线菌、真菌的变化阐述土壤微生物种群与数量的变化,从土壤脲酶活性、转化酶活性、过氧化氢酶活性、磷酸酶活性等土壤酶活性的变化论述了连作对土壤酶活性的影响。并分析了连作条件下,植物残体和根系分泌物产生的自毒作用。The changes of the biochemical properties of soil caused by the disorder of soil physicochemical properties because of continuous cropping of vegetables are discussed. The changes of the kinds and its number of microorganism, bacteria, actinomycetes, fungi are discussed in the soil, and the effects on enzyme activity in the soil with the activity of soil urease, phosphatase, transferase and catalase etc are expounded. The autotoxidity caused by plant survivor and root exudates under continuous cropping of vegetable is illuminated.

关 键 词：连作 土壤生物 蔬菜 土壤条件 土壤酶活性 根系分泌物 土壤微生物 影响 变化 恶化 

分 类 号：S630.6[农业科学—蔬菜学]