不同微生物菌劑對(duì)辣椒幼苗生長(zhǎng)的影響

摘要 為了探究微生物菌劑對(duì)辣椒幼苗生長(zhǎng)的影響，以辣椒“創(chuàng)椒一號(hào)”為供試材料，在自主研發(fā)的通用型育苗基質(zhì)中分別添加雙藻菌露200、沃寶防病復(fù)合菌、枯草芽孢桿菌3種微生物菌劑，測(cè)定辣椒幼苗鮮重、株高、莖粗和根際微生物含量等指標(biāo)。結(jié)果表明，與對(duì)照相比，添加枯草芽孢桿菌后，辣椒幼苗的鮮重和株高顯著增加；添加3種微生物菌劑均可提高辣椒根際土壤的細(xì)菌含量；添加沃寶防病復(fù)合菌、枯草芽孢桿菌可提高辣椒根際土壤放線菌含量。由此可知，枯草芽孢桿菌是3種微生物菌劑中最佳菌劑，其既可以顯著增加辣椒的鮮重和株高，又可以提高辣椒根際土壤細(xì)菌和防線菌含量，對(duì)促進(jìn)辣椒幼苗的生長(zhǎng)和農(nóng)業(yè)可持續(xù)發(fā)展具有重要意義。

關(guān)鍵詞 基質(zhì)；微生物菌劑；辣椒；生長(zhǎng)

中圖分類號(hào) S 641.3 文獻(xiàn)標(biāo)識(shí)碼 A

文章編號(hào) 0517-6611（2024）22-0039-03

doi：10.3969/j.issn.0517-6611.2024.22.006

開放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）：

Effects of Different Microbial Agents on the Growth of Pepper Seedlings

XU Wen-zhao， BAI Tian， CHENG Rui et al

（Huaiyin Agricultural Science Research Institute in Xuhuai District， Jiangsu Province，Huaian，Jiangsu 223001）

Abstract In order to explore the effects of microbial agents on the growth of pepper seedlings， this study took pepper “Chuangjiao No. 1” as the test material， and added three kinds of microbial agents in the self-developed universal seedling substrate， respectively. The indicators of fresh weight， plant hei0I8j5XCeZBkVRKA4q+1GUg==ght， stem diameter and rhizosphere microbial content of pepper seedlings were measured. The results showed that the fresh weight and plant height of pepper seedlings increased significantly after adding Bacillus subtilis compared with control. The bacterial content of rhizosphere soil could be increased by adding three kinds of microbial agents. The content of actinomycetes in rhizosphere soil could be increased by adding Warbo compound bacteria and Bacillus subtilis. The results showed that Bacillus subtilis was the best of the three microbial agents， which could significantly increase the fresh weight and plant height of capsicum， and increase the content of bacteria and actinomycetes in rhizosphere soil of pepper， which was of great significance for promoting the growth of pepper seedlings and the sustainable development of agriculture.

Key words Substrate;Microbial agent;Pepper;Growth

辣椒（Capsicum annuum L.）屬于茄科辣椒屬，是一年生或有限多年生草本植物，其既可作為鮮食蔬菜，又可當(dāng)調(diào)味品，深受廣大消費(fèi)者的喜愛^［1］。近年來我國(guó)辣椒每年的種植面積穩(wěn)定在210萬hm2以上，占全國(guó)蔬菜總面積的9.28%^［2-3］，是人們生活中重要的蔬菜。現(xiàn)代蔬菜產(chǎn)業(yè)日益發(fā)展，育苗工作者也在不斷改進(jìn)辣椒的育苗方式，從傳統(tǒng)的地畦育苗到營(yíng)養(yǎng)缽、穴盤育苗，再到集約化、工廠化育苗，致使其育苗環(huán)節(jié)從傳統(tǒng)的蔬菜生產(chǎn)鏈條中分離出來，形成獨(dú)立的育苗產(chǎn)業(yè)^［4］。育苗基質(zhì)質(zhì)量直接決定了幼苗生長(zhǎng)發(fā)育及成苗質(zhì)量，良好的基質(zhì)能使幼苗生長(zhǎng)整齊、植株健壯、根系發(fā)達(dá)^［5］。……