耐寒短杆菌SDB5对小白菜农艺性状及营养品质的影响

Effect of Brevibacterium frigoritolerans SDB5 on Agronomic Traits and Nutritional Quality of Pakchoi

为了研究耐寒短杆菌SDB5对小白菜生长及营养品质的影响,本试验以小白菜(小杂55)为材料,用SDB5菌和清水分别处理种子后,播种待植株成熟后对小白菜的农艺性状、叶绿素及营养品质进行测定,探究该菌株对小白菜以上指标的影响。试验结果表明:与对照相比,使用了SDB5菌的小白菜株高、根鲜(干)重、成叶数、叶鲜(干)重、叶柄鲜(干)重、根冠比都增加,其中株高差异显著,其余差异均不显著。产量增加9.63%,说明该菌株对小白菜有一定增产效果。小白菜的主要营养品质指标中维生素C含量显著提高、硝酸盐含量显著降低,可溶性蛋白略有提高,叶绿素,还原性糖,淀粉、纤维素含量等略有降低,但差异均不显著。说明耐寒短杆菌SDB5使小白菜的营养品质在一定程度上得到了改善。

In order to explore the effect of Brevibacterium frigoritolerans SDB5 on the growth and nutritional quality of pakchoi,‘Xiaoza 55’pakchoi was used as material,its seeds were treated with SDB5 bacteria and clear water,and then the agronomic traits,chlorophyll and main nutritional quality indicators in the leaves of pakchoi were measured,respectively.The results showed that the plant height,root fresh(dry)weight,number of leaves,leaf fresh(dry)weight,petiole fresh(dry)weight and root/shoot ratio of pakchoi under treatment of SDB5 increased compared with the CK,the plant height was significantly different,while the other differences were not significant.The yield increased by 9.63%,indicating that this bacterium strain had effect on increase of pakchoi yield to some extent.Among the main nutritional indicators of pakchoi,vitamin C content was significantly increased,nitrate content was significantly decreased,soluble protein was slightly increased,and chlorophyll,reducing sugar,starch and cellulose contents were slightly decreased,but the differences were not significant.The results indicated that the nutritional quality of pakchoi is improved to some extent by Brevibacterium frigoritolerans SDB5.