施用有效微生物对鲜番茄生长、产量及果实养分含量的影响

Eun-jeong Kim, C. -. Kim, Sun-Kook Kim, Who-Bong Chang, Young-Ho Kim, Jaekyeong Song, J. Kwon
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摘要

本研究旨在建立一种有效利用枯草芽孢杆菌S37-2菌株的方法,该菌株在番茄栽培中具有促进生长和抗真菌作用。枯草芽孢杆菌S37-2悬浮液处理后,土壤电导率(EC)下降,有机质和有效磷酸含量增加的趋势大于试验前。经悬浮液处理的枯草芽孢杆菌S37-2比对照菌厚3~16%。此外,脐部腐烂率降低4.7~6.0%,热损失降低0.4~3.7%,产品超速比提高5~10%。将枯草芽孢杆菌S37-2悬浮液稀释至1.0×10 CFU mL−1浓度后,叶片表面处理后的糖含量提高了0.5°Bx,番茄红素和维生素C含量以及清除DPPH自由基的能力最高,显示出抗氧化活性。将枯草芽孢杆菌S37-2悬浮液施用于番茄栽培时,将其稀释至1.0×10 CFU mL−1浓度,在番茄种植后每7 d进行5轮叶面施用,分别促进了番茄的生长,提高了番茄的品质。关键词:枯草芽孢杆菌S37-2,番茄,促生长,有效微生物
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Effective Microorganism Applications on Growth, Yield and Fruit Nutrient Contents in Fresh Tomato
This study was carried out to develop a method to effectively utilize Bacillus subtilis S37-2 strain, which has been proven to promote growth and antifungal effect on tomato cultivation. Soil treated with the suspension of Bacillus subtilis S37-2 showed a tendency that the electric conductivity (EC) decreased and the organic matter and effective phosphoric acid content increased more than the soil before the test. Bacillus subtilis S37-2 treated with the suspension was thicker and 3~16% larger than the control. In addition, navel rot was reduced by 4.7~6.0%, and heat loss was decreased by 0.4~3.7%, and the product overspeed ratio increased by 5~10%. The functional substances and antioxidative activities of the Bacillus subtilis S37-2 suspension were diluted to 1.0×10 CFU mL−1 concentration, and the sugar content of the leaves treated with leaf surface treatment was increased by 0.5 °Bx and the content of lycopene and vitamin C and DPPH radical scavenging ability, which showed antioxidant activity, was the highest. When the suspension of Bacillus subtilis S37-2 was applied to the tomato cultivation, it was diluted to 1.0×10 CFU mL−1 concentration, and after five rounds of foliar application every 7 days after the tomato planting, the growth was promoted and the quality was improved respectively. Additional key words: Bacillus subtilis S37-2, Tomato, Growth promotion, Effective microorganism
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