不同AM真菌对番茄养分吸收及果实品质的影响

Effect of Different Arbuscular Mycorrhizal Fungi on Nutrient Uptake and Fruit Quality of Tomato

以有机土为栽培基质,采用盆栽试验研究了接种不同AM真菌(G.v,G.d,B167,B141,B168,G.m)对番茄养分吸收及果实品质的的影响。结果表明:这些AM真菌均不同程度上提高了番茄干物重量,并能提高植株对氮、磷、钾的吸收,同时提高果实品质。其中G.v对番茄的菌根依存度达75%,菌根效应最大,促进氮的吸收效果显著,茎叶中氮含量比对照提高56.6%;对果实中Zn含量影响最大,其含量比对照提高60.9%。

Effect of arbuscular myeorrhizal fungi（G, v, G. d, B167, B141, B168, G. m）on nutrition nutrient and fruit quality were studied in organic soil with pot culture. The results showed that these AM Fungis improved dry weight in different degree, enhanced the nutrient absorption to nitrogen, phosphorus, potassium and at the same time improved the quality of tomato. Among these fungis, G, v was the best and its dependence on arbuscular mycorrhizal fungi was 75%. G. v improved nitrogen absorption distinctly and nitrogen content was improved by 56. 6% compared to control. Zinc content was affected greatly by G. v and higher than control by 60. 9%.