发酵床垫料栽培基质重复利用对辣椒生长和基质性状的影响

以发酵床垫料为主要原料的有机基质作为栽培基质,采用槽式栽培方式,研究其在辣椒种植上的应用效果以及种植不同茬次辣椒后基质理化和微生物学性状的变化情况;并研究该有机基质的重复利用效果。结果表明:基质栽培的辣椒与土壤对照相比,在株高、根长、整株鲜重和产量方面均无显著差异,且用完1茬的旧基质继续种植第2茬辣椒不影响其产量。种植第1茬辣椒后对基质理化性状影响最大,其中,EC值、速效氮和速效钾含量与新基质相比变化最为显著,分别降低了81.17%、92.15%和85.16%,种植2茬辣椒后基质理化性状与1茬时相比变化不显著。Real-Time PCR结果表明:连续种植2茬辣椒对基质中细菌数量影响不大,而真菌数量1茬后显著降低,2茬后真菌数量与1茬时相比差异不显著。PCR-DGGE结果表明种植第1茬辣椒明显改变了基质中细菌和真菌群落结构,并能明显提高真菌的群落多样性,但种植第2茬辣椒对基质中细菌和真菌多样性影响较小,细菌和真菌群落结构与1茬时相比变化不大。

Effects of Reutilization of Fermentation Bed Paddings on Growth of Pepper and Properties of Soilless Substrate

AAn experiment was conducted to study the effects of a soilless substrate composed mainly of fermentation bed paddings on the growth and yield of pepper and the effects of continuous pepper cultivation on physicochemical and microbiological properties of the soilless substrate, and the reuse effects of the soilless substrate were also studied. The results showed that there were no significant differences between soilless substrate cultivation and soil cultivation in plant height, root length, plant fresh weight and yield. Besides, the yield of pepper was not affected by planting it with old substrate in the 2nd pepper stubble compared with the 1st stubble. The physicochemical properties of soilless substrate were significantly influenced by pepper planting, particularly for the values of electrical conductivity (EC), available nitrogen and available potassium, which were reduced by 81.17%, 92.15% and 85.16%, respectively. The physicochemical properties of soilless substrate were not significantly changed in the 2nd pepper stubble compared with the 1st stubble. The results of Real-Time PCR analysis showed that the population of bacteria in soilless substrate was not significantly affected between the 1st and 2nd pepper stubbles, while the population of fungi was significantly decreased, but was not significantly changed between the 1st and 2nd pepper stubbles. The results of PCR-DGGE analysis showed that the community structures of bacteria and fungi in soilless substrate was significantly influenced by the 1st pepper planting, and fungal diversity was significantly enhanced. However, neither the community structures nor the diversities of bacteria and fungi were influenced significantly between the 1st and 2nd pepper stubbles.