苹果发酵液对平邑甜茶根系Fe^(3+)还原酶活性和微生物的影响  

Effects of apple fermentation broth on the root Fe^(3+) reductase activity of Malus hupehensis and microbes

作　　者：戚亚平[1] 王荣娟[1] 黄伟菁[1] 姚允聪[1] 姬谦龙[1,2] 

机构地区：[1]北京农学院植物科学技术学院 [2]北京农学院生物技术学院,北京102206

出　　处：《北京农学院学报》2010年第3期9-13,共5页Journal of Beijing University of Agriculture

基　　金：国家科技支撑重大项目"主要果树高效标准生产技术"(2008BAD92B08);北京市农委资助项目(20070624);北京农学院基础科学基金资助项目(062ZD2JW205)

摘　　要：以缺铁营养液进行沙培的平邑甜茶幼苗为试材,研究了苹果发酵液稀释300倍+FeSO4对土壤pH值、根系Fe3+还原酶活性和土壤微生物数量的影响。结果表明:苹果发酵液稀释300倍+FeSO4可显著地降低土壤的pH值,增加细菌、酵母菌和放线菌的数量;苹果发酵液稀释300倍+FeSO4可提高Fe3+还原酶活性,并且显著地高于FeSO4处理和去离子水处理。综合分析认为,苹果发酵液稀释300倍+FeSO4可有效地降低土壤pH值,增加有益微生物的数量。Iron deficiency M.hupehensis Rehd seedlings cultured in sand were used to study on the effects of iron-rich apple fruit fermentation broth on soil pH value,the activity of root Fe3＋ reductase and the quantity of microbes.The results showed that： iron-rich apple fruit fermentation broth reduced soil pH value and increased the numbers of bacteria,yeast and actinomycetes significantly.Iron-rich apple fruit fermentation broth induced the activity of FCR,which was significantly higher than the FeSO4 treatment and deionized water treatment.In a word,iron-rich apple fruit fermentation broth could effectively reduce soil pH value,increase the number of beneficial microbes.

关 键 词：苹果发酵液 平邑甜茶 缺铁 Fe3+还原酶活性 微生物 

分 类 号：S154.4[农业科学—土壤学]