|Table of Contents|

Effects of Different Microbial Inoculants Treatment on Growth，Yield and Quality of Tomato in Greenhouse

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年07
Page:
49-54
Research Field:
Publishing date:

Info

Title:
Effects of Different Microbial Inoculants Treatment on Growth，Yield and Quality of Tomato in Greenhouse
Author(s):
MENG Sida1; ZHANG Wenxiang1; ZHENG Xinyu1; AI Yuting2; YANG Bing3; XUE Dongdong4
(1.College of Horticulture,Shenyang Agricultural University，National & Local Joint Engineering Research Center of Northern Horticultural Facilities Design & Application Technology/Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province,Shenyang，Liaoning 110866；2.College of Economics and Management，Shenyang Agricultural University，Shenyang,Liaoning 110866；3.Liaoning Agricultural ...
Keywords:
greenhouse; tomato; bag culture; mcrobial agent
PACS:
-
DOI:
10.11937/bfyy.20203007
Abstract:
The large-fruit tomato ‘Weiman’ was used as a test material，and three microbial agents were treated by means of nutrient substrate culture in the solar greenhouse:application of ‘Wowofei’ (F1),‘Heliyuan’ (F2) and ‘Jinbei’ (F3)，while using no microbial agents as a blank control (CK)，by measuring the morphological indicators，biomass，yield and quality of the plants，to analyze different microbial agents against sunlight.The results showed that the yield of tomato under three kinds of microbial agents was significantly higher than that of the control，and the yield of litter fertilizer treatment was the highest.The growth of tomato in the early stage of microbial treatment was better than that of the control，and the growth was the best.The biomass treated was the highest；the yield of the fourth ear was the most significant under the treatment of ‘Heliyuan’.In summary，the microbial agents have different degrees of improvement on tomato growth index，tomato yield and quality under the cultivation of the substrate bag，indicating that the application of microbial agents may become an effective way for the healthy development of vegetables.

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Last Update: 2021-06-10