有机肥配施生物菌肥对设施蔬菜土壤改良及面条菜生长、品质的影响  

Effects of Organic Fertilizer Combined with Biological Bacterial Fertilizer on Facility Soil Improvement and Growth and Quality of Silene conoidea L.

作　　者：于占东[1] 刘云峰 温丹 王晓[2] 孙凯宁[2] 王克安[2] 杨宁[2] Yu Zhandong;Liu Yunfeng;Wen Dan;Wang Xiao;Sun Kaining;Wang Ke’an;Yang Ning(College of Horticulture,Jilin Agricultural University,Changchun 130118,China;Institute of Vegetables,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]吉林农业大学园艺学院,吉林长春130118 [2]山东省农业科学院蔬菜研究所,山东济南250100

出　　处：《山东农业科学》2022年第8期99-103,共5页Shandong Agricultural Sciences

基　　金：吉林省教育厅资助项目(JJKH20170314KJ);山东省现代农业产业技术体系蔬菜创新团队项目(SDAIT-05-07);山东省农业科学院农业科技创新工程项目(CXGC2016B06,CXGC2018E08)。

摘　　要：试验以面条菜为材料,设置不施肥(CK)、生物菌(枯草芽孢杆菌)肥(T1)、大豆有机肥(T2)和大豆有机肥配施生物菌肥(T3)共4个处理,研究不同施肥处理对设施土壤培肥效应及对面条菜生长和品质的影响。结果表明,与对照相比,有机肥配施生物菌肥不同程度地增加土壤有机质、碱解氮、有效磷、速效钾含量,同时提高土壤脲酶、蔗糖酶、过氧化氢酶和碱性磷酸酶的活性,显著提高面条菜产量和品质。可见,生物菌肥主要通过提高土壤养分吸收和土壤酶活性来增加面条菜产量和改善其品质,生物菌肥配施有机肥更有利于土壤改良。Using Silene conoidea L.as experimental material,the experiment was conducted by setting four treatments including no fertilizer(CK),biological bacterial fertilizer(Bacillus subtilis,T1),soybean organic fertilizer(T2) and soybean organic fertilizer combined with biological bacterial fertilizer(T3).The effects of different treatments on facility soil fertility and growth and quality of Silene conoidea L.were studied.The results showed that compared with CK,T3 treatment increased the contents of organic matter,alkali hydrolyzable nitrogen,available phosphorus and available potassium in soil,promoted the activities of urease,sucrase,catalase and phosphatase,and significantly improved the yield and quality of Silene conoidea L.In conclusion,the biological bacterial fertilizer could increase the yield and quality of Silene conoidea L.mainly by improving nutrient absorption and enzymes activity in soil;biological bacterial fertilizer combined with organic fertilizer is more conducive to soil improvement and yield increase of Silene conoidea L.

关 键 词：面条菜 有机肥 生物菌肥 土壤肥力 产量 

分 类 号：S647.062[农业科学—蔬菜学]