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

doi:10.3969/j.issn.1004-1524.2021.07.07

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (7): 1212-1221.DOI: 10.3969/j.issn.1004-1524.2021.07.07

• Horticultural Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S636.2

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.

Figures/Tables 6

References 34

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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

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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