枯草芽孢杆菌对黄瓜耐盐性的影响  

Effects of Bacillus subtilis on salt tolerance of cucumber

作　　者：尹汉文[1] 郭世荣[1] 刘伟[2] 陈海丽[1] 

机构地区：[1]南京农业大学园艺学院,江苏南京210095 [2]北京市农林科学院蔬菜研究中心,北京100089

出　　处：《南京农业大学学报》2006年第3期18-22,共5页Journal of Nanjing Agricultural University

基　　金：北京市科技新星计划(2004B22)

摘　　要：采用基质栽培方式,研究了枯草芽孢杆菌(Bacillus subtilis)在盐胁迫下对黄瓜植株生长、生理生化代谢、产量及品质的影响。结果表明,在无盐胁迫栽培时,枯草芽孢杆菌对黄瓜植株的生长具有促进作用;在1 g.L-1NaC l胁迫下,枯草芽孢杆菌同样促进植株的生长,增加了株高与叶面积,提高了植株SOD、POD和CAT保护酶的活性,降低了MDA的含量,产量比未添加枯草芽孢杆菌处理的增产18%,且一定程度地提高了果实的品质;而在2 g.L-1NaC l胁迫下,枯草芽孢杆菌对黄瓜植株的生长和产量无促进作用。因此,在1 g.L-1NaC l胁迫下,枯草芽孢杆菌可一定程度提高黄瓜植株的耐盐性。Effects of Bacillus subtilis on the vegetative growth, physiological and biochemical activities, yield and quality of cucumber under NaCl stress were studied by substrate culture. The results showed that Bacillus subtilis had positive effect on cucumber growth under free salt stress. Compared to free Bacillus subtilis treatment, Bacillus subtilis accelerated the increase of leaf area and plant height, and enhanced the activities of protective enzymes, such as SOD, POD and CAT, but decreased the content of MDA under 1 g ·L^-1 NaCl stress. Bacillus subtilis increased the output of cucumber by 18% and improved the quality of cucumber under 1 g·L^-1 NaCl stress. While under 2 g·L^-1 NaCl stress, Bacillus subtilis had no significant effects on cucumber growth compared to free Bacillus subtilis treatment. Therefore under 1 g ·L^-1 NaCl stress, Bacillus subtilis improves salt tolerance of cucumber to a certain extent.

关 键 词：枯草芽孢杆菌 盐胁迫 黄瓜 

分 类 号：S642.2[农业科学—蔬菜学]