摘要
为明确喀斯特山区烤烟种植由常规转为有机方式后烟田土壤性质的变化,在贵州省金沙县以常规种植方式为对照,选择连续三年有机种植方式的烟田为试验对象,系统研究两种种植方式下烟田土壤基本性质、细菌和真菌群落结构特征及其关键影响因素。结果表明,该区烤烟种植方式由常规种植转换为有机种植后,土壤有机质、微生物量碳显著增加,而养分(全氮、全钾、速效磷、速效钾)含量显著降低(p<0.05或p<0.01);两种种植方式下,土壤微生物丰富度和多样性均以细菌高于真菌;两种种植方式下,土壤细菌和真菌多样性以及在"门"分类上的群落结构差异不大,细菌均以变形菌门、放线菌门、酸杆菌门占优势(54.2%~62.0%),真菌均以子囊菌门占绝对优势(74.4%);常规转为有机方式后,烟田土壤有益微生物类群增加;该区烟田土壤微生物群落结构主要受土壤有机质、养分和容重影响。未来需调整有机肥施入配方,以促进该区有机烟产业和植烟土壤可持续发展。
To investigate the change soil microbial characteristic after the conventional cultivation converted to organic cultivation in karst mountain region, a field experiment was carried out in Jinsha county, Guizhou province. The soil microbial diversity and community and their influencing factors in organic and conventional tobacco field were analyzed. Results showed that after the cultivation converted from organic to conventional mode, the contents of soil organic matter and microbial biomass carbon were significantly increased, while the contents of soil nutrients(total nitrogen, total potassium, available phosphorus and available potassium) were significantly decreased(p<0.05 or p<0.01). The richness and diversity of bacteria under both modes were higher than that of fungi. The richness and diversity of both microbial communities were not obviously different between conventional mode and organic mode. At phylum level, the bacterial and fungal communities were similar between conventional and organic modes, with bacterial communities dominated by Proteobacteria, Actinobacteria and Acidobacteria(accounting for 54.2%~62.0% of the clone libraries), and fungal communities dominated by Ascomycota(74.4%). The groups of beneficial microorganisms were increased after the cultivation converted from conventional to organic mode. The microbial communities(bacteria and fungi) were mainly influenced by soil organic matter, nutrient and soil density. In the future, in order to promote the sustainable development of the organic tobacco industry and soil quality in this karst region, the formula of the organic fertilizer should be improved.
引文
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