三株促生菌及其混合微生物菌剂对莴笋生长和品质的影响

doi:10.3969/j.issn.1004-1524.2021.07.07

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (7): 1212-1221.DOI: 10.3969/j.issn.1004-1524.2021.07.07

三株促生菌及其混合微生物菌剂对莴笋生长和品质的影响

黄书超¹(), 侯栋²^,^*(), 岳宏忠², 孔维萍², 张东琴², 李亚莉², 撖冬荣³, 颉博杰¹

1.甘肃农业大学园艺学院,甘肃兰州 730070
2.甘肃省农业科学院蔬菜研究所,甘肃兰州 730070
3.甘肃农业大学草业学院,甘肃兰州 730070

收稿日期:2021-01-09 出版日期:2021-07-25 发布日期:2021-08-06
通讯作者: 侯栋
作者简介:*侯栋,E-mail: houdong215@163.com
黄书超(1994—),男,甘肃庆阳人,硕士研究生,研究方向为蔬菜育种与栽培技术。E-mail: 739321983@qq.com
基金资助:
国家重点研发计划(2018YFD0201204-5)

Effects of three growth promoting bacteria and their mixed microbial agents on growth and quality of lettuce

HUANG Shuchao¹(), HOU Dong²^,^*(), YUE Hongzhong², KONG Weiping², ZHANG Dongqin², LI Yali², HAN Dongrong³, XIE Bojie¹

1. College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China
2. Institute of Vegetables, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
3. College of Prataculture, Gansu Agricultural University, Lanzhou 730070, China

Received:2021-01-09 Online:2021-07-25 Published:2021-08-06
Contact: HOU Dong

摘要/Abstract

摘要：

为验证从莴笋根际分离筛选出的菌株GNB6、MGBC3、MGBD1及其混合菌剂对莴笋生长与品质的影响,进而确定不同菌株及混合菌剂的最佳用量,为研制莴笋专用促生菌剂提供依据,文章采用盆栽法,设置不同用量固氮菌A(2、4、6 mL·株^-1)、溶磷菌B(2、4、6 mL·株^-1)、分泌IAA菌C(2、4、6 mL·株^-1)、混合微生物菌剂D(2、4、6 mL·株^-1),及清水对照(CK)共计13个处理。结果表明:相同施肥条件下,添加适宜用量的单一和混合微生物菌剂能显著促进莴笋生长、提高莴笋的营养品质,并且可有效促进莴笋叶片花青素的积累,同时显著降低莴笋茎中亚硝酸盐的含量,其中,D3处理表现最好,较CK处理茎粗和单株鲜重分别增加24.71%和55.67%,茎和叶可溶性蛋白含量分别增加83.49%和139.46%,茎和叶可溶性糖含量增加51.28%和29.19%,茎和叶V_C含量增加88.89%和13.57%,茎中亚硝酸盐含量降低了1.47%,叶片花青素含量提高53.63%。通过主成分分析可知,各处理组综合得分由高到低为:D3>B1>C2>B2>D2>A2>D1>C3>A1>A3>B3>C1>CK。综合分析发现,每种菌剂促生效果最适宜用量分别是A2(4 mL·株^-1)、B1(2 mL·株^-1)、C2(4 mL·株^-1)、D3(6 mL·株^-1),其中混合微生物菌剂D3(6 mL·株^-1)对促进莴笋生长和改善品质的效果最佳。

关键词: 微生物菌剂, 紫叶莴笋, 生长, 品质

Abstract:

To verify the effects of strains GNB6, MGBC3, MGBD1 and their mixture on the growth and quality of lettuce, and to determine the optimal dosage of different strains and their mixture, so as to provide basis for the development of special growth promoting bacteria for lettuce, a total of 13 treatments were set up in this study, including nitrogen fixing bacteria A (2 mL per plant, 4 mL per plant, 6 mL per plant), phosphate solubilizing bacteria B (2 mL per plant, 4mL per plant, 6 mL per plant), IAA secreting bacteria C (2 mL per plant, 4 mL per plant, 6 mL per plant), mixed microbial agent D (2 mL per plant, 4 mL per plant, 6 mL per plant), and water control (CK).The results showed that: under the same fertilization conditions, adding the appropriate amount of single and mixed microbial agents could significantly promote the growth of lettuce, improve the nutritional quality of lettuce, effectively promote the accumulation of anthocyanins in lettuce leaves, and significantly reduce the content of nitrite in lettuce stems. Among them, D3 treatment was the best, with the stem diameter and single plant weight increased by 24.71% and 55.67% respectively compared with CK. The soluble protein of stem and leaf increased by 83.49% and 139.46%, soluble sugar of stem and leaf increased by 51.28% and 29.19%, V_C content of stem and leaf increased by 88.89% and 13.57%, nitrate content of stem decreased by 1.47%, anthocyanin content of leaf increased by 53.63%.According to the principal component analysis, the comprehensive scores of each treatment group from high to low were: D3>B1>C2>B2>D2>A2>D1>C3>A1>A3>B3>C1>CK. Comprehensive analysis showed that the most suitable dosage of each microbial agent was A2 (4 mL per plant), B1 (2 mL per plant), C2 (4 mL per plant), D3 (6 mL per plant), and the mixed microbial agent D3 (6 mL per plant) had the best effect on promoting the growth and improving the quality of lettuce.

Key words: microbial agent, purple leaf lettuce, growth, quality

中图分类号:

S636.2

黄书超, 侯栋, 岳宏忠, 孔维萍, 张东琴, 李亚莉, 撖冬荣, 颉博杰. 三株促生菌及其混合微生物菌剂对莴笋生长和品质的影响[J]. 浙江农业学报, 2021, 33(7): 1212-1221.

HUANG Shuchao, HOU Dong, YUE Hongzhong, KONG Weiping, ZHANG Dongqin, LI Yali, HAN Dongrong, XIE Bojie. Effects of three growth promoting bacteria and their mixed microbial agents on growth and quality of lettuce[J]. Acta Agriculturae Zhejiangensis, 2021, 33(7): 1212-1221.

图/表 6

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处理 Treatment	株高 Plant height/cm	茎粗 Stem diameter/cm	单株鲜重 Fresh weight per plant/g
CK	23.01±1.62 bcde	4.33±0.03 de	89.18±5.40 b
A1	25.83±0.58 a	4.60±0.06 cde	118.14±9.69 ab
A2	25.40±0.14 ab	4.53±0.19 de	126.65±4.92 a
A3	23.99±0.52 abcd	4.07±0.20 e	124.49±9.99 ab
B1	22.32±0.62 cdef	7.27±0.61 a	126.18±9.21 a
B2	20.63±0.50 ef	5.33±0.33 bcd	116.97±3.28 ab
B3	24.46±0.55 abcd	5.70±0.32 bc	119.72±5.65 ab
C1	24.94±1.13 abc	5.47±0.27 bcd	118.43±14.43 ab
C2	20.19±0.55 f	5.90±0.46 b	126.60±14.21 a
C3	22.41±0.49 cdef	5.27±0.54 bcd	119.39±4.20 ab
D1	19.90±0.97 f	4.90±0.06 bcde	113.03±12.74 ab
D2	22.57±0.73 cdef	5.10±0.35 bcde	118.38±5.84 ab
D3	21.70±0.94 def	5.40±0.25 bcd	138.83±6.03 a

处理 Treatment	株高 Plant height/cm	茎粗 Stem diameter/cm	单株鲜重 Fresh weight per plant/g
CK	23.01±1.62 bcde	4.33±0.03 de	89.18±5.40 b
A1	25.83±0.58 a	4.60±0.06 cde	118.14±9.69 ab
A2	25.40±0.14 ab	4.53±0.19 de	126.65±4.92 a
A3	23.99±0.52 abcd	4.07±0.20 e	124.49±9.99 ab
B1	22.32±0.62 cdef	7.27±0.61 a	126.18±9.21 a
B2	20.63±0.50 ef	5.33±0.33 bcd	116.97±3.28 ab
B3	24.46±0.55 abcd	5.70±0.32 bc	119.72±5.65 ab
C1	24.94±1.13 abc	5.47±0.27 bcd	118.43±14.43 ab
C2	20.19±0.55 f	5.90±0.46 b	126.60±14.21 a
C3	22.41±0.49 cdef	5.27±0.54 bcd	119.39±4.20 ab
D1	19.90±0.97 f	4.90±0.06 bcde	113.03±12.74 ab
D2	22.57±0.73 cdef	5.10±0.35 bcde	118.38±5.84 ab
D3	21.70±0.94 def	5.40±0.25 bcd	138.83±6.03 a

处理 Treatment	可溶性蛋白含量Soluble protein content/(mg·g^-1)		可溶性糖含量Soluble sugar content/(mg·g^-1)		氨基酸含量Amino acid content/(μmol·g^-1)		V_C含量 V_C content/(μg·mg^-1)
处理 Treatment	茎Stem	叶Leaf	茎Stem	叶Leaf	茎Stem	叶Leaf	茎Stem	叶Leaf
CK	7.51 ±1.52 f	31.58 ±2.42 h	7.82 ±0.24 cde	2.09 ±0.34 bcd	60.15 ±8.12 de	156.55 ±26.93 ab	0.009 ±0 e	0.221 ±0 ef
A1	11.55 ±0.30 cde	57.91 ±0.52 fg	8.10 ±0.06 cd	3.69 ±0.42 a	105.20 ±27.20 bc	82.55 ±0 de	0.019 ±0 cd	0.249 ±0.01 de
A2	17.41 ±0.36 a	68.93 ±0.76 cde	6.78 ±0.23 ef	2.97 ±0.19 ab	111.28 ±2.72 b	89.08 ±3.69 de	0.025 ±0 bc	0.310 ±0 ab
A3	13.58 ±0.25 bcd	63.61 ±1.78 def	6.88 ±0.91 ef	2.12 ±0.47 bcd	34.92 ±5.69 e	110.65 ±0 cd	0.029 ±0 ab	0.260 ±0 bcde
B1	11.00 ±0.40 cde	91.93 ±1.75 a	9.73 ±0.35 b	1.51 ±0.56 cd	58.82 ±3.16 de	134.06 ±0 bc	0.032 ±0 a	0.282 ±0.01 abcd
B2	13.34 ±1.58 bcd	72.37 ±3.04 bcd	8.81 ±0.13 bc	2.56 ±0.08 abc	183.54 ±0.41a	101.79 ±5.34 cd	0.021 ±0 cd	0.283 ±0.03 abcd
B3	9.69 ±0.49 ef	64.88 ±1.55 def	8.66 ±0.19 bc	1.98 ±0.05 bcd	71.75 ±5.96 d	133.98 ±0 bc	0.017 ±0 d	0.186 ±0.02 f
C1	10.21 ±0.86 def	51.11 ±1.54 g	6.19 ±0.07 f	1.18 ±0.08 d	79.82 ±4.68 bcd	182.71 ±22.32 a	0.024 ±0 bc	0.234 ±0.02 def
C2	15.90 ±0.69 ab	68.97 ±3.28 cde	7.75 ±0.14 cde	2.80 ±0.73 abc	71.20 ±3.51 d	101.2 ±15.97 cde	0.024 ±0 bc	0.328 ±0.01 a
C3	11.79 ±0.25 cde	59.55 ±2.11 fg	7.18 ±0.14 def	3.68 ±0.13 a	105.10 ±5.04 bc	94.13 ±0.52 de	0.020 ±0 cd	0.308 ±0 ab
D1	11.22 ±2.22 cde	61.16 ±2.38 ef	9.26 ±0.18 b	2.10 ±0.56 bcd	52.90 ±0.59 de	108.49 ±6.92 cd	0.019 ±0 cd	0.305 ±0.03 abc
D2	11.64 ±0.85 cde	79.71 ±5.87 b	9.76 ±0.32 b	2.69 ±0.30 abc	76.48 ±4.83 cd	88.09 ±5.14 de	0.021 ±0cd	0.316 ±0 a
D3	13.78 ±0.57 bc	75.62 ±0.83 bc	11.83 ±0.15 a	2.70 ±0.40 abc	51.96 ±9.07 de	62.33 ±0.71 e	0.017 ±0 d	0.251 ±0.02 cde

处理 Treatment	可溶性蛋白含量Soluble protein content/(mg·g^-1)		可溶性糖含量Soluble sugar content/(mg·g^-1)		氨基酸含量Amino acid content/(μmol·g^-1)		V_C含量 V_C content/(μg·mg^-1)
处理 Treatment	茎Stem	叶Leaf	茎Stem	叶Leaf	茎Stem	叶Leaf	茎Stem	叶Leaf
CK	7.51 ±1.52 f	31.58 ±2.42 h	7.82 ±0.24 cde	2.09 ±0.34 bcd	60.15 ±8.12 de	156.55 ±26.93 ab	0.009 ±0 e	0.221 ±0 ef
A1	11.55 ±0.30 cde	57.91 ±0.52 fg	8.10 ±0.06 cd	3.69 ±0.42 a	105.20 ±27.20 bc	82.55 ±0 de	0.019 ±0 cd	0.249 ±0.01 de
A2	17.41 ±0.36 a	68.93 ±0.76 cde	6.78 ±0.23 ef	2.97 ±0.19 ab	111.28 ±2.72 b	89.08 ±3.69 de	0.025 ±0 bc	0.310 ±0 ab
A3	13.58 ±0.25 bcd	63.61 ±1.78 def	6.88 ±0.91 ef	2.12 ±0.47 bcd	34.92 ±5.69 e	110.65 ±0 cd	0.029 ±0 ab	0.260 ±0 bcde
B1	11.00 ±0.40 cde	91.93 ±1.75 a	9.73 ±0.35 b	1.51 ±0.56 cd	58.82 ±3.16 de	134.06 ±0 bc	0.032 ±0 a	0.282 ±0.01 abcd
B2	13.34 ±1.58 bcd	72.37 ±3.04 bcd	8.81 ±0.13 bc	2.56 ±0.08 abc	183.54 ±0.41a	101.79 ±5.34 cd	0.021 ±0 cd	0.283 ±0.03 abcd
B3	9.69 ±0.49 ef	64.88 ±1.55 def	8.66 ±0.19 bc	1.98 ±0.05 bcd	71.75 ±5.96 d	133.98 ±0 bc	0.017 ±0 d	0.186 ±0.02 f
C1	10.21 ±0.86 def	51.11 ±1.54 g	6.19 ±0.07 f	1.18 ±0.08 d	79.82 ±4.68 bcd	182.71 ±22.32 a	0.024 ±0 bc	0.234 ±0.02 def
C2	15.90 ±0.69 ab	68.97 ±3.28 cde	7.75 ±0.14 cde	2.80 ±0.73 abc	71.20 ±3.51 d	101.2 ±15.97 cde	0.024 ±0 bc	0.328 ±0.01 a
C3	11.79 ±0.25 cde	59.55 ±2.11 fg	7.18 ±0.14 def	3.68 ±0.13 a	105.10 ±5.04 bc	94.13 ±0.52 de	0.020 ±0 cd	0.308 ±0 ab
D1	11.22 ±2.22 cde	61.16 ±2.38 ef	9.26 ±0.18 b	2.10 ±0.56 bcd	52.90 ±0.59 de	108.49 ±6.92 cd	0.019 ±0 cd	0.305 ±0.03 abc
D2	11.64 ±0.85 cde	79.71 ±5.87 b	9.76 ±0.32 b	2.69 ±0.30 abc	76.48 ±4.83 cd	88.09 ±5.14 de	0.021 ±0cd	0.316 ±0 a
D3	13.78 ±0.57 bc	75.62 ±0.83 bc	11.83 ±0.15 a	2.70 ±0.40 abc	51.96 ±9.07 de	62.33 ±0.71 e	0.017 ±0 d	0.251 ±0.02 cde

指标 Index		第一主成分 Principal component 1	第二主成分 Principal component 2	第三主成分 Principal component 3	第四主成分 Principal component 4	第五主成分 Principal component 5
茎粗Stem diameter/cm		0.616	-0.442	0.115	0.431	0.115
株高Plant height/cm		-0.015	-0.04	-0.203	-0.908	0.032
单株质量Weight per plant/g		0.868	0.344	0.213	-0.109	-0.082
可溶性蛋白含量	茎Stem	0.536	0.675	-0.252	0.027	-0.097
Soluble protein content/(mg·g^-1)	叶Leaf	0.871	0.145	0.161	0.301	0.199
可溶性糖含量	茎Stem	0.228	0.092	0.831	0.405	0.066
Soluble sugar content/(mg·g^-1)	叶Leaf	-0.15	0.897	-0.059	0.011	0.085
氨基酸含量	茎Stem	-0.104	0.357	-0.307	0.16	0.684
Amino acidcontent/(μmol·g^-1)	叶Leaf	-0.24	-0.899	-0.293	-0.135	-0.047
V_C含量V_Ccontent/(μg·mg^-1)	茎Stem	0.839	-0.092	-0.429	-0.015	-0.01
	叶Leaf	0.314	0.507	-0.416	0.606	-0.208
亚硝酸盐含量	茎Stem	-0.55	0.054	0.67	-0.001	-0.2
Nitrite content/(μmol·g^-1)	叶Leaf	0.162	-0.136	-0.006	-0.153	0.832
花青素含量Anthocyanin content/(mg·g^-1)		0	-0.079	0.803	-0.021	-0.153
特征值Characteristic value		4.165	2.683	2.454	1.287	1.273
贡献率Contribution rate/%		29.749	19.167	17.53	9.196	9.095
累积贡献率Cumulative contribution rate/%		84.736

三株促生菌及其混合微生物菌剂对莴笋生长和品质的影响

Effects of three growth promoting bacteria and their mixed microbial agents on growth and quality of lettuce

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处理 Treatment	第一主成分 Principal component 1	第二主成分 Principal component 2	第三主成分 Principal component 3	第四主成分 Principal component 4	第五主成分 Principal component 5	综合总成分(F) Principal component	排序 Order
CK	-4.721	-2.483	0.747	-1.697	-1.450	-2.036	13
A1	-0.751	1.286	-0.344	-1.856	1.180	-0.100	9
A2	1.100	2.317	-2.055	-0.874	-0.249	0.309	6
A3	0.239	-0.074	-1.199	-1.866	-0.068	-0.331	10
B1	2.848	-1.796	-0.071	1.812	0.428	0.694	2
B2	0.351	0.961	-0.588	1.576	2.958	0.600	4
B3	-0.606	-2.106	1.394	-1.785	1.220	-0.394	11
C1	-0.557	-3.072	-1.310	-2.182	-0.549	-1.235	12
C2	1.631	1.292	-1.402	2.069	-0.390	0.642	3
C3	-0.357	1.525	-0.826	0.609	-0.519	0.051	8
D1	-0.649	-0.318	1.594	1.511	-0.830	0.089	7
D2	0.723	0.946	-0.038	1.331	0.001	0.512	5
D3	0.749	1.622	4.096	1.350	-1.732	1.217	1

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