摘要
以2种枸杞品种“宁杞7号”(V1)和“血滴子”(V2)为试材,采用盆栽试验,设置4个枯草芽孢杆菌处理,分别为对照CK、T1(3 g·L^(-1))、T2(6 g·L^(-1))和T3 (9 g·L^(-1)),探讨枯草芽孢杆菌对不同品种枸杞品质成分和土壤特性的影响,以期为不同品种枸杞的栽培和质量评价提供参考依据。结果表明:在4种枯草芽苞杆菌处理下V1的果形指数均相对于V2具有优越性。T2处理的甜菜碱含量均高于CK、T1和T3处理的2.29%~19.77%(V1品种)和7.90%~30.60%(V2品种)。V2品种的果形指数、可溶性固形物含量、枸杞多糖、甜菜碱和类黄酮含量均高于V1品种。T2处理为最佳,但各处理对土壤特性影响并不显著。
Taking two Lycium barbarum varieties,Ningqi No.7’(V1)and‘Xuedizi'(V2),as test materials,pot experiments were conducted to establish four treatment groups with Bacillus subtilis,a control group(CK),and three treatment groups T1(3 g·L^(-1)),T2(6 g·L^(-1)),and T3(9 g·L^(-1)).The effects of Bacillus subtilis on the quality components and soil characteristics of different Lycium barbarum varieties were studied,in order to provide reference for cultivation and quality evaluation of different varieties of Lycium barbarum.The results showed that the fruit shape indexes of V1 were superior to those of V2 under all treatments.The content of betaine in T2 treatment was 2.29%-19.77%(V1 variety)and 7.90%-30.60%(V2 variety)higher than that in CK,T1 and T3 treatment.The fruit form index,soluble solids content,lycium polysaccharide,betaine and flavonoid contents of V2 variety were higher than those of V1 variety.T2 treatment was the best,but the effects of each treatment on soil characteristics were not significant.
作者
田野
姜文婷
陈国梁
张向前
王秀康
刘哲
TIAN Ye;JIANG Wenting;CHEN Guoliang;ZHANG Xiangqian;WANG Xiukang;LIU Zhe(College of Life Science,Yan'an University,Yan'an,Shaanxi 716000;Shaanxi Engineering and Technological Research Center for Conversation and Utilization of Regional Biological Resources,Yan'an,Shaanxi 716000;State Key Laboratory of Urban and Regional Ecology,Research Center for Eco-Environmental Sciences,Chinese Academy of Sciences,Beijing 100085;Yan'an City Food Quality and Safety Inspection and Testing Center,Yan'an,Shaanxi 716000)
出处
《北方园艺》
CAS
北大核心
2024年第24期75-83,共9页
Northern Horticulture
基金
陕西省科技厅基本计划资助项目(2023-ZDLNY-50)
延安市科技计划资助项目(2023-SFGG-113)
陕西省大学生创新创业训练计划资助项目(1140621024052)。
关键词
甜菜碱
果形指数
类黄酮
枸杞
全氮
betaine
fruit shape index
flavonoids
Lycium barbarum
total nitrogen
