|Table of Contents|

Response of Soil Physicochemical Properties and Soil Enzyme Activity to Microbial Agents in Continuous Cropping Peppers

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年1
Page:
115-121
Research Field:
Publishing date:

Info

Title:
Response of Soil Physicochemical Properties and Soil Enzyme Activity to Microbial Agents in Continuous Cropping Peppers
Author(s):
GAO Jingxia1; ZHANG Fengbao2; XU Wangwang2; XI Weina1; PEI Hongxia1; XIE Hua1
(1.Horticulture Research Institute,Ningxia Academy of Agriculture and Forestry，Yinchuan，Ningxia 750002；2.School of Soil and Water Conservation，Northwest A&F University，Yangling，Shaanxi 712100)
Keywords:
microbial agents; peppers; soil enzyme activity; soil physical and chemical properties
PACS:
S 641.3
DOI:
10.11937/bfyy.20241487
Abstract:
Taking peppers as the research object and five microbial agents as experimental materials,the effects of different microbial agents on improvement for the soil of peppers were studied to screen for suitable microbial agents that can alleviate the obstacles of continuous cropping of peppers,in order to obtain the optimal microbial agent in the local area and provide reference for the integration of continuous cropping peppers improvement technology in Ningnan.The results showed that the application of microbial agents affected the activity of alkaline phosphatase in the soil of continuous cropping peppers at different growth stages,the activity of soil alkaline phosphatase showed a trend of first increased and then slightly decreased with the extension of growth period;the content of available potassium in soil under microbial agent treatment didn′t significantly change with different growth stages,but it significantly affected the soil organic matter content during the flowering and maturity stages;the impact of different microbial agents on the total phosphorus content of soil at different growth stages varied.In summary，the application of microbial agents had a positive effect on alleviating continuous cropping obstacles in peppers.

References:

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Last Update: 2025-01-17