发酵果树枝碎屑对苹果幼树根系特征及叶片光合蒸腾的影响

以2年生盆栽红富士苹果Malus × domestica Borkh.‘Red Fuji’/Malus hupehensis Rehd.]幼树为试材，将苹果枝干碎屑发酵后施入盆土，定期调查苹果叶片光合与蒸腾速率、干周生长量、根系活力以及根系构型等指标。结果表明，向土壤施入质量比为2%和4%的发酵果树枝碎屑可以提高苹果幼树叶片净光合速率和根系活力，增加干周增长量，对叶片蒸腾速率和水分利用效率的影响不明显；2%的处理还能够增加新根数量，提高新根表面积和体积，促进新根加粗和加长生长，增大根系分形维数，促使根系结构复杂化，而施入4%的发酵果树枝碎屑则降低新根数量、体积和长度。综合分析表明，施用2%的发酵果树枝碎屑促进幼树根系和树干生长的整体效果好于4%的处理。

Effects of Fermented Crumbs of Branches on the Root Characteristic and Leaf Photosynthesis and Transportation of Young Apple Trees

The experiment was carried on using 2-year-old potted apple treesMalus × domestica Borkh.‘Red Fuji’/Malus hupehensis Rehd.] with the fermented crumbs of apple branches which were applied to the pots with the mass ratio of 2% and 4%. The rates of photosynthesis and transportation，increment of trunk girth，root activity and root architecture parameters from each treatment were investigated periodically. The results showed that the leaf net photosynthetic rate，root activity and increment of trunk girth increased after the fermented crumbs of apple branches were applied to the soil and no significant effects were found on the leaf transportation rate and water use efficiency. The number，surface-area，volume，length，diameter and fractal dimension of new roots increased and the root structure was more complex after the application of 2% fermented crumbs；The number，surface-area，volume and length of new roots decreased after the application of 4% fermented crumbs. The comprehensive analysis showed that the effects of 2% dosage on the growth of root and trunk were better than those of 4%.