大蒜对不同烤烟品种的化感作用  

Allelopathy of Allium sativum L.on Flue-cured Tobacco of Different Cultivars

作　　者：赖荣泉[1,2,3] 赖碧添[1] 钟秀金[1,2] 

机构地区：[1]福建省烟草公司龙岩市公司,福建省龙岩市364000 [2]福建省烟草农业科学研究所龙岩分所,福建省龙岩市364000 [3]福建农林大学应用生态研究所,福州金山350002

出　　处：《烟草科技》2010年第4期59-64,共6页Tobacco Science & Technology

基　　金：中国烟草总公司福建省公司项目“间套种大蒜对烟草病虫害的控制作用及其化感作用研究”(2009009)

摘　　要：为了明确大蒜对不同烤烟品种的化感作用,进行了大蒜挥发物、提取物及种过大蒜的土壤(0～10cm)对不同烤烟品种种子发芽率、种苗生长及成苗生长等的影响试验。结果表明:大蒜对不同烤烟品种具有一定的化感作用。不同烤烟品种的化感程度不同,对同一烤烟品种发芽、苗高及根长的化感作用或程度也不尽相同。其中,新鲜大蒜挥发物对烤烟种苗鲜物质的积累具有明显抑制作用,抑制率33.91%～57.89%;新鲜大蒜乙醇提取物对不同烤烟品种发芽具有较强的抑制作用,抑制率为7.00%～100%;种过大蒜的土壤可抑制不同烤烟品种种苗鲜物质的积累,抑制率为8.35%～60.96%。但大蒜提取物及种过大蒜的土壤对不同烤烟品种成苗无显著的抑制作用,说明在目前的烟草种植模式下,采用大蒜作为烤烟的轮作作物时,可不考虑大蒜对烤烟生长负面化感作用的影响。To make clear the allelopathic effects of Allium Sativum L.on flue-cured tobacco cv.K326,Yunyan 85,Zhongyan 100,NC89,CB-1 and F1-35,the volatile and extract of garlic and soil（0-10 cm）,which planted garlic before,were used to assess their effects on tobacco seed germination,seedling growth and adult seedling growth.The results indicated that garlic had allelopathic effects on the tested tobacco.The inhibitory rates of fresh garlic volatile to the accumulation of fresh organic matter in different flue-cured tobacco seedlings ranged from 33.91% to 57.89%.The ethanol-soluble extracts of garlic had strong inhibiting effects on seed germination,its inhibitory rates ranged from 7.00% to 100.00%.And the accumulation of fresh organic matter in different flue-cured tobacco seedlings were also inhibited by the soil,its inhibitory rates ranged from 8.35% to 60.96%.However,the growth of adult seedlings was not significantly inhibited by garlic extracts or the soil.It indicated that the negative allelopathy is negligible when garlic is used as a rotate crop in flue-cured tobacco production.

关 键 词：烤烟 大蒜 挥发物 提取物 土壤 化感作用 

分 类 号：S572.33[农业科学—烟草工业]