|Table of Contents|

Effect of Garlic Straw on Physical and Chemical Characteristics of Continuous Cropping Soil and Root Activity of Tomato in Solar Greenhouse(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年01
Page:
152-156
Research Field:
Publishing date:

Info

Title:
Effect of Garlic Straw on Physical and Chemical Characteristics of Continuous Cropping Soil and Root Activity of Tomato in Solar Greenhouse
Author(s):
XU Jinqiang1LIU Qingtao1LIU Suhui1XU Zheng1CUI Kai1YU Anjun2
(1.Shandong Agricultural and Engineering University,Jinan,Shandong 250100;2.Shandong Agricultural Technology Extension Station,Jinan,Shandong 250013)
Keywords:
garlic crop strawtomatophysical and chemical characteristicsroot activity
PACS:
-
DOI:
10.11937/bfyy.201601041
Abstract:
Taking tomato ‘Kate No.2’ as the experimental material,the effect of different dosage of garlic straw on physical and chemical characteristics of continuous cropping soil and root activity of tomato in solar greenhouse were studied.The results showed that after applying with garlic straw,the highest and lowest temperature in 0-15 cm soil layer were moved in concert with garlic the amount of straw,and were higher 2.39℃ and 1.00℃ than the control respectively.The bulk density of different soil layers decreased with the increase of straw application amount,but the porosity of soil was opposite.The change range in 0-10 cm soil layer were the largest,the biggest increase of bulk density and the biggest drop of porosity were 6.71% and 6.18%,respectively.Garlic straw returning to field could improve soil pH value,reduce soil conductance (EC),reduce soil acidification and curb soil secondary salinization,and those effect were obvious in 0-20 cm soil layer.The application of garlic straw increased the root activity of tomato in the early stage(max 31.45%),and delayed root system senescence in late stage.Therefore,garlic straw returning could improve the physical and chemical characteristics of continuous cropping soil and root activity of tomato in solar greenhouse.

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Last Update: 2016-03-02