不同pH条件对连作土壤微生态及辣椒的影响

Effects of Different pH Conditions on Micro-Ecology of Continuous Cropping Soil and Hot Pepper Growth

在连作辣椒4年、pH值分别为5.2(连作4年原始土)6、7和8的土壤中,同时接种相同数量的拮抗菌(对照不加),栽培辣椒(湘研205);研究其对土壤微生态及辣椒生长发育等的影响。研究结果表明,在不同pH值条件下,随着辣椒生长期改变,微生物发生变化;在辣椒开花初期和盛果期,细菌、拮抗菌、放线菌数量pH为8的土壤最大,pH为6的土壤最小;真菌则相反。其次,与对照相比,不同pH值处理条件下的辣椒均比对照好,其中,pH为8的辣椒根活性、总产量最高;同时,死亡率低、受连作土壤影响少。因此,适宜的pH在益生菌的作用下,有利于连作土壤辣椒的正常生长。

The soil continuously growing hot pepper for 4 years with the pH value of 5.2 （CK）, 6, 7 and 8 respectively and the same number of antagonistic bacteria added into each pH condition except the CK are used to cultivate hot pepper（XY205） to study their influence on soil microbial ecology and the growth and development of hot pepper. The research results show that the microbes will be changing with the growth period in the different pH conditions. At the beginning of flowering and the full fruiting stage, bacteria, antagonistic bacteria and action-myces in the pH 8 soil are maximum in number, then they are minimum for the pH 6 soil; and fungus is contrary. Most of the different pH conditions are better for hot pepper growth than the CK. Furthermore, the root activity and fruit yield of the hot pepper in the pH 8 soil are the highest, with lower plant mortality rate and less effect of the soil of continuous cropping on the growth. Therefore, appropriate pH condition with the probiotics is advantageous to the hot pepper normal growth in the continuous cropping soil.