大蒜对日光温室黄瓜生长及土壤生物学特性的影响  

Effects of garlic on cucumber growth and soil biology in solar greenhouse

作　　者：吴会芹[1] 董林林[2] 王倩[1] 

机构地区：[1]中国农业大学农学与生物技术学院,北京100193 [2]中国农业大学资源与环境学院,北京100193

出　　处：《中国农业大学学报》2011年第3期95-99,共5页Journal of China Agricultural University

基　　金：国家"十一五"科技支撑攻关项目(2008BADA6B03);设施蔬菜连作土壤根际综合调控机制(6091001)

摘　　要：利用盆栽试验研究大蒜干样还田后,对日光温室黄瓜生长及土壤生化特性的影响。结果表明:添加大蒜干样后,显著增加黄瓜植株的鲜重,且与添加量成正比;在黄瓜的整个生长期,增加了细菌和放线菌的数量。当结果期大蒜的添加量为3.0%时,减少了真菌和镰刀菌的数量,并提高了土壤B/F(细菌+放线菌/真菌)值,优化了土壤微生物区系;而随着黄瓜的生长,促进黄瓜幼苗期根际土壤多酚氧化酶、蔗糖酶、尿酶和过氧化氢酶的活性。当结果期大蒜添加量大于2.0%时,对4种土壤酶具有显著的促进作用,使土壤环境有利于黄瓜生长。This study was focused on the impacts of garlic amendment on cucumber growth and soil biological properties by potted tests in a greenhouse.The results indicated that adding garlic residue significantly improved cucumber growth.The fresh weight of cucumber was positivly correlated with the added quantity of garlic residues.The numbers of bacteria and actinomycetes were enhanced due to the addition in the whole growth period of cucumber.However,adding 3% garlic residue decreased the number of fungi and fusarium,increased B/F ratio and optimized soil microbial community structure.Moreover,garlic residue increased the activity of polyhenol oxidase,saccharase,urease and catalase of rhizosphere soil at seedling stage.At harvesting stage,the four enzyme activities were significantly high at the adding rate of more than 2.0%,showing improving the environment favorable for the growth of cucumber stage.

关 键 词：连作障碍 大蒜 黄瓜 化感作用 土壤微生物 土壤酶活性 

分 类 号：S641[农业科学—蔬菜学]