| 有机物料发酵物对连作苹果园果实品质和产量及土壤微生物的影响 |
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| 引用本文： | 刘恩太,尹承苗,毛志泉.有机物料发酵物对连作苹果园果实品质和产量及土壤微生物的影响[J].中国果树,2021(1):11-15. |
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| 作者姓名： | 刘恩太 尹承苗 毛志泉 |
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| 作者单位： | ;1.山东农业大学园艺科学与工程学院作物生物学国家重点实验室;2.蓬莱市果树工作总站 |
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| 基金项目： | 国家自然科学基金项目(31672104);国家重点研发计划项目(2016YFD0201114);山东省农业重大应用技术创新项目(SD2019ZZ008)。 |
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| 摘 要： | 以嘎拉/M26/平邑甜茶为试材,探讨有机物料发酵物对连作苹果园果实品质及土壤微生物的影响,为防治苹果连作障碍提供依据。结果表明:有机物料发酵物处理后果实单果重和单株产量分别增加57.8%、386.5%;果皮中花青苷、类胡萝卜素含量分别增加386.3%、91.7%,叶绿素含量减少58.6%;总糖含量和糖酸比分别增加48.1%、193.1%,苹果酸含量、果实硬度分别降低49.3%、20.3%,差异均达显著性水平;重茬果实中含有7种特征香气,分别为乙酸己酯、乙酸丁酯、乙酸-2-甲基丁酯、乙酸戊酯、2-甲基丁酸己酯、己醛和(E)-2-己烯醛,有机物料发酵产物使连作园果实增加了2-甲基丁酸丁酯、丙酸己酯、丁酸丁酯和丙酸丁酯4种酯类特征香气,减少了(E)-2-己烯醛1种醛类特征香气,处理后果实含有10种特征香气,且酯类香气物质含量均高于重茬果实。处理后土壤中细菌数量增加,而真菌数量减少。
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| 关 键 词： | 苹果园 连作 有机物料发酵物 果实品质 土壤微生物 |
Effects of organic matter fermentation fluid on fruit quality,yield and edaphon under replant conditions |
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| LIU Entai,YIN Chengmiao,MAO Zhiquan.Effects of organic matter fermentation fluid on fruit quality,yield and edaphon under replant conditions[J].China Fruits,2021(1):11-15. |
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| Authors: | LIU Entai YIN Chengmiao MAO Zhiquan |
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| Institution: | (College of Horticultural Science and Engineering,Shandong Agricultural University,State key Laboratory of Corp Biology,Tai’an 271018;The Fruit Trees Work Station of Penglai,Shandong) |
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| Abstract: | The Gala/M26/Malus hupehensis Rehd. grafted trees were selected as the tested material. Effects of organic matter fermentation fluid on soil microorganisms and the fruit quality, yield of apple under replant conditions was studied to provide a basis for prevention of apple continuous cropping obstacle. Compared to continuous cropping, organic matter fermentation fluid yielded significant growths in fruit weight and yield per plant of 57.8% and 386.5%, respectively. The anthocyanin and carotenoid content increased by 386.3%, 91.7%, respectively, while the chlorophyll content decreased by 65.5%. All of these differences in content were statistically significant. The total sugar and sugar-acid ratio increased by 48.1%, 193.1%, respectively, but the malic acid, fruit firmness were reduced by 49.3%, 20.3%, respectively. Seven characteristic aroma components were found in the continuous cropping fruits: hexyl acetate, butyl acetate, 2-methylbutyl acetate, pentyl acetate, hexyl 2-methylbutyrate,(E)-2-hexenal, hexanal. Organic matter fermentation fluid increased four characteristic ester components: butyl 2-methylbutyrate, hexyl propionate, butyl butyrate, butyl propionate and all the characteristic ester components content were higher than continuous cropping fruits, and(E)-2-hexenal, one characteristic aldehyde aroma components, was reduced. Compared to continuous cropping, organic matter fermentation fluid yielded significant reductions in the fungi number and significant growths in the bacteria number. Under conditions of continuous cropping, organic matter fermentation fluid could decrease the fungi quantity and enhance the bacterial/fungal ratios, yield per plant and fruit quality of apple. |
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| Keywords: | apple orchard continuous cropping fermentation fluid fruit quality edaphon |
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