根茬存留对土壤酶活性效应的影响

Effect of Crop Stubble Remaining in Field on Soil Enzyme Activity

将玉米、大豆、甜菜三种作物根茬分别加入土壤中，在不同温、湿度条件和不同氮素水平下培养后，研究其对不同土壤酶的影响。结果表明，加入根茬后，玉米和甜菜的根茬使过氧化氢酶活性相对较强，大豆根茬使过氧化氢酶的活性降低，最大降幅为36．5％；玉米和大豆的根茬使蔗糖酶活性提高幅度大（20％-60%），甜菜根茬影响不明显。在温度为15℃，湿度20％，不舍氮条件下，将玉米根茬加入土壤可以同时提高过氧化氢酶和蔗糖酶活性。

This study dealt with the effects of maize,beet and soybean stubble remaining in field on soil enzyme activities,under the different temperature,moisture and nitrogen content. The results showed that maize or beet stubble remaining in field could raise the activities of eatalase,but which was decrease in soybean stubble remaining in field;maize and soybean stubble remaining in field could raise the activities of sucrase, which of beet stubble remaining in field was not obviously. Under 15℃ ,20% moisture and none nitrogen,maize stubble remaining in field could raise the catalase and sucrase simultaneously.