茯苓栽培场土壤微生物区系与酶活性变化初探  

Primary Research on Variations of Microflora and Enzyme Activity in Soil of Tuckahoe Cultivation Field

作　　者：余世金[1] 孙慧群[1] 王萍[1] 吴唤玲[1] 

机构地区：[1]安庆师范学院资源环境学院,安徽安庆246003

出　　处：《安徽农业科学》2009年第16期7585-7588,共4页Journal of Anhui Agricultural Sciences

基　　金：安庆师范学院人才引进基金(044-K05072);安庆市科技计划重点项目(20081104)

摘　　要：[目的]探索茯苓栽培场不能连续使用的原因和解决办法。[方法]在茯苓生产的主产区安徽省岳西县选择了3个栽培样地,在茯苓栽培前、后期两次从窖底50 cm和窖中25 cm两层采取土样,测定细菌、放线菌和真菌的数量以及土壤脲酶、酸性磷酸酶、脱氢酶和过氧化氢酶的活性。[结果]栽培前、后微生物总数平均下降了14.8%,细菌增加了2.3%,放线菌和真菌分别下降了52.6%、66.8%;两层比较,50 cm层比25 cm层放线菌下降多6.6个百分点,真菌下降多18.2个百分点。脲酶和酸性磷酸酶活性平均降低了11.6%和12.2%,脱氢酶和过氧化氢酶降低了90.4%和91.7%。此外,根据微生物数量变化推测,茯苓可能产生化感物质。[结论]土壤微生物数量和酶活性的降低以及化感物质的产生,反映了土壤生态环境质量明显变差,应该都是茯苓栽培场不能连续使用的一些原因。[ Objective ] The study aimed to discuss the reasons and solutions of tuekahoe cultivation field eouldn＇ t be used continuously. [ Method ] The research was carried out to determine the number of bacteria, actinomyeetes and fungi and soil enzyme activity in 3 sample plots including urease, acid phosphatase, dehydrogenase and catalase activity in the depth of both 50 cm and 25 cm before and after eutivation in Yuexi County, Anhui Province, where mainly produces tuekahoe. [ Result] The total number of microbe decreased 14.8% in average, bacteria increased 2.3% , actinomycetes and fungi decreased 52.6% and 66.8% after cultivation, respectively. Compared with the 50 cm layer and 25 cm layers, the decreased number of aetinomycetes and fungi of the former was 6.6 and 18.2 percentage points more than the latter, tile activity of urease and acid phosphatase decreased 11.6% and 12.2% averagely, dehydrogenase and catalase decreased 90.4% and 91.7% respectively. In addition, the quantity changes of soil microbes may indicate that tuekahoe cocos may produce allelochemieals. [ Conclusion ] The number of soil microorganism and soil enzyme activity, as well as allelochemicals which reflected that the soil eco - environmental quality had gotten deteriorated seriously, which maybe the reasons of tuekahoe cultivation field eouldn＇ t be used continuously.

关 键 词：茯苓 土壤微生物 土壤酶 

分 类 号：S154.39[农业科学—土壤学]