河南农业科学
河南農業科學
하남농업과학
JOURNAL OF HENAN AGRICULTURAL SCIENCES
2013年
12期
75-78
,共4页
徐瑞富%陆宁海%杨蕊%翟凤艳
徐瑞富%陸寧海%楊蕊%翟鳳豔
서서부%륙저해%양예%적봉염
小麦根际%生育时期%土壤类型%微生物
小麥根際%生育時期%土壤類型%微生物
소맥근제%생육시기%토양류형%미생물
wheat rhizosphere%growth stage%soil type%microorganisms
为了解不同土壤类型及小麦生育时期对小麦根际微生物数量的影响,在不同生育时期于不同类型土壤中分离小麦根际微生物,并分析其数量变化。结果表明,土壤类型对小麦所有生育时期内根际微生物数量均有影响,根际微生物数量随土壤有机质含量减少而减少,其中对真菌和细菌数量的影响达显著水平,对放线菌数量的影响未达显著水平。随着小麦生育期的推进,其根际真菌和细菌数量在红黏土、壤土、砂壤土中的变化趋势一致,均从拔节期到灌浆期逐渐增加,灌浆期达最大值,然后随着小麦的成熟逐渐下降;根际放线菌数量在红黏土中的变化趋势同真菌和细菌,在壤土中呈下降-升高-下降趋势,数量也以灌浆期最大,在砂壤土中的变化趋势是从拔节期到抽穗期逐渐增大,从抽穗期到蜡熟期增幅减小趋于稳定。
為瞭解不同土壤類型及小麥生育時期對小麥根際微生物數量的影響,在不同生育時期于不同類型土壤中分離小麥根際微生物,併分析其數量變化。結果錶明,土壤類型對小麥所有生育時期內根際微生物數量均有影響,根際微生物數量隨土壤有機質含量減少而減少,其中對真菌和細菌數量的影響達顯著水平,對放線菌數量的影響未達顯著水平。隨著小麥生育期的推進,其根際真菌和細菌數量在紅黏土、壤土、砂壤土中的變化趨勢一緻,均從拔節期到灌漿期逐漸增加,灌漿期達最大值,然後隨著小麥的成熟逐漸下降;根際放線菌數量在紅黏土中的變化趨勢同真菌和細菌,在壤土中呈下降-升高-下降趨勢,數量也以灌漿期最大,在砂壤土中的變化趨勢是從拔節期到抽穗期逐漸增大,從抽穗期到蠟熟期增幅減小趨于穩定。
위료해불동토양류형급소맥생육시기대소맥근제미생물수량적영향,재불동생육시기우불동류형토양중분리소맥근제미생물,병분석기수량변화。결과표명,토양류형대소맥소유생육시기내근제미생물수량균유영향,근제미생물수량수토양유궤질함량감소이감소,기중대진균화세균수량적영향체현저수평,대방선균수량적영향미체현저수평。수착소맥생육기적추진,기근제진균화세균수량재홍점토、양토、사양토중적변화추세일치,균종발절기도관장기축점증가,관장기체최대치,연후수착소맥적성숙축점하강;근제방선균수량재홍점토중적변화추세동진균화세균,재양토중정하강-승고-하강추세,수량야이관장기최대,재사양토중적변화추세시종발절기도추수기축점증대,종추수기도사숙기증폭감소추우은정。
To explore the effect of different soil types and growth stage on the number of microor-ganisms in wheat rhizosphere ,microorganisms in wheat rhizosphere were isolated from different soil types at different growth stage ,and the changes of their quantities were studied .The results showed that the number of microorganisms in wheat rhizosphere was affected by soil types at all w heat grow th stage ,and decreased with the decrease of soil organic matter content ,in w hich the number of fungi and bacteria decreased significantly .With the advance of w heat grow th period , the number of fungi and bacteria in the red clay ,loam ,sandy loam increased from jointing to fill-ing stage ,up to the maximum at filling stage ,and then decreased with the gradual maturation of wheat .The number of actinomycetes in red clay had the same trend as fungi and bacteria ,and de-creasing-increasing-decreasing trend in loam ,also up to the maximum at filling stage ,with an in-creasing trend in the sandy loam from jointing to heading stage ,then beginning to stabilize .