QI Jiaqi,WU Xinxin,HU Zhenzhu,et al.Effects of High Temperature Greenhouse on Fungal Community in Continuous Cropping Soil of Strawberry[J].Northern Horticulture,2021,(15):89-96.[doi:10.11937/bfyy.20204604]
日光高温闷棚对草莓连作土壤真菌群落的影响
- Title:
- Effects of High Temperature Greenhouse on Fungal Community in Continuous Cropping Soil of Strawberry
- Keywords:
- strawberry; continuous cropping obstacle; high temperature closed shed; fungi; rapeseed cake
- 文献标志码:
- A
- 摘要:
- 以“红颜”草莓为试材，设置对照（CK）、闷棚40 d+菜籽饼（40-D）、闷棚50 d+菜籽饼（50-D）、闷棚60 d+菜籽饼（60-D）4个处理，采用HiSeq 2500平台Illumina第二代高通量测序技术并结合相关生物信息学的方法，分析土壤真菌ITS2区域的丰富度、多样性以及群落结构，研究了不同闷棚时长对草莓连作土壤理化性质、酶活性、土壤真菌群落结构等的影响，以期为草莓连作障碍绿色防控提供参考依据。结果表明：闷棚时间越长，真菌被抑制的效果越好。高温闷棚+菜籽饼可以改善土壤理化性质，降低土壤中微生物真菌丰度，有效缓解土壤连作障碍。
- Abstract:
- ‘Hongyan’ strawberry was used as the plant material,and four treatments were set up as control (CK),closed shed at high temperature for 40 days+rapeseed cake (40-D),closed shed at high temperature for 50 days+rapeseed cake (50-D),and closed shed at high temperature for 60 days+rapeseed cake (60-D).Illumina,HiSeq 2500 platform,the second-generation high-throughput sequencing technology,were used combined with relevant bioinformatics to analyze the richness,diversity and community structure of soil fungi in ITS2 region.The effects of different duration on physicochemical properties,enzyme activities and soil fungal community structure of strawberry continuous cropping soil were studied,in order to provide a reference for green control of strawberry continuous cropping obstacle.The results showed that the longer high temperature stuffy time,the better the inhibition effect of fungi.High temperature stuffy shed+rapeseed cake could improve soil physical and chemical properties,reduce the abundance of microorganisms and fungi in the soil,and effectively alleviate the obstacles of continuous cropping in the soil.
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备注/Memo
第一作者简介：戚嘉琦（1996-），女，硕士研究生，研究方向为设施园艺栽培。E-mail:809133218@qq.com.责任作者：陈伯清（1964-），男，本科，教授，硕士生导师，现主要从事设施园艺栽培等研究工作。E-mail:11000501@hyit.edu.cn.基金项目：江苏省研究生科研与实践创新计划资助项目(SJCX20_1338)；江苏省现代农业产业体系（草莓）资助项目（JATS[2020]194）。收稿日期：2020-11-02