覆盖方式对温室红椒生长发育及土壤环境的影响

Effects of mulching modes on soil environment and growth of red pepper in greenhouse

为了研究不同覆盖方式对温室红椒的生物学及土壤环境效应。采用田间试验,分析了地膜覆盖、秸秆覆盖和地膜加秸秆覆盖对温室红椒土壤温度、生长发育、营养品质、产量、土壤理化性质、土壤微生物、酶活性和水分利用效率的影响。结果显示,地膜加秸秆覆盖、地膜覆盖和秸秆覆盖均可提高温室红椒土壤温度、株高和茎粗,提高土壤有机质、全氮、碱解氮、全磷、速效磷、全钾和速效钾含量;3种覆盖处理均可提高土壤细菌数量、放线菌数量、微生物总量和B/F值及土壤脲酶、磷酸酶、蔗糖酶和过氧化氢酶活性,降低真菌数量,并提高红椒维生素C、可溶性糖和可溶性蛋白质含量,降低硝酸盐含量。地膜覆盖、秸秆覆盖和地膜加秸秆覆盖处理的水分利用效率和产量显著增加,水分利用效率分别为不覆盖处理(对照)的1.77倍、1.63倍和1.81倍,产量分别增加11.12%、8.98%和15.99%。表明地膜覆盖、秸秆覆盖,特别是地膜加秸秆覆盖处理有利于改善温室红椒土壤微生物群落结构和理化性质,提高土壤温度和水分利用效率,增加土壤微生物数量和土壤酶活性,促进红椒生长,改善品质和提高产量。

A field experiment was conducted to investigate the influence of different mulching treatments （ plas- tic flim mulching, rice straw mulching, plastic flim combined with rice straw mulching） on greenhouse red pepper growth, nutritional value, yield, soil temperature, soil physicochemical properties, soil microorganism, enzyme activities and water use efficiency. The results showed that three mulching treatments significantly increased plant height and stem diameter, soil temperature, soil organic matter, total nitrogen, available nitrogen, total phosphorus, available phosphorus, total potassium and available potassium of red pepper. The three mulching treatments improved the total numbers of soil bacteria, actinomycetes and the sum of microorganism and B/F ratio, and enhanced the activities of soil urease, phos- phatase, invertase and catalase. However, mulching treatments reduced the number of soil fungi. The contents of vitamin C, soluble sugar and soluble protein in greenhouse red pepper were enhanced in three mulching treat- ments while the nitrate content was decreased. The water use efficiency and yield of red pepper were significantly in- creased in mulching treatments, the water use efficiency being 1.63-1.81 times as much as those without mulching treatment, and the yield being increased by 8.98% -15.99%. Application of plastic film mulching combined with rice straw mulching was the most beneficial to improve the soil microbial community structure, soil physicochemical properties, soil temperature, water use efficiency, soil microorganism quantity and soil enzyme activities and promote red pepper growth, nutritional value and yield of red pepper in greenhouse.