轮作不同叶菜对连作豇豆土壤养分及微生物特性的影响

Effect of Rotating Different Leafy Vegetables on Soil Fertility and Soil Microbial Characteristics of Cowpea

以豇豆为主茬,分别轮作菜薹(菜心)、苋菜、蕹菜(空心菜)、芥菜、大白菜等5种作物,探讨轮作不同叶菜对设施栽培豇豆连作土壤养分与微生物特性的影响。结果表明,轮作苋菜后豇豆土壤pH、有机质、碱解氮、速效磷含量均显著提高,细菌OTU数与Chao1指数以及真菌OTU数与Shannon指数都显著高于对照。各轮作处理土壤细菌和真菌群落组成发生了改变,轮作处理能够提高土壤细菌群落的丰度和真菌群落的多样性,有利于保持土壤微生物群落结构的稳定。其中豇豆与苋菜轮作效果最佳,可以在大棚豇豆生产中示范推广。

Cowpea was used as the main crop,and 5 vegetables including flowering cabbage,edible amaranth,water spinach,mustard and Chinese cabbage were planted rotatively to explore the effects of different leafy vegetables rotations on soil nutrient and microbial characteristics of continuous cultivation of cowpea.The results showed that after rotation of edible amaranth,the contents of soil pH,organic matter,available nitrogen,rapid available phosphorus in the soil grown cowpea were significantly improved.The bacterial OTU number,chao1 index and fungal OTU number,shannon index were all remarkably higher than that of the contrasts.The composition of soil bacterial and fungal communities was changed in various rotation treatments,which can improve the abundance of soil bacterial community and was helpful to maintain the stability of soil microbial community structure.Among all rotation treatments,cowpea with edible amaranth rotation has the best effect,which can be demonstrated and popularized in greenhouse cowpea production.