Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (7): 1758-1766.DOI: 10.6048/j.issn.1001-4330.2022.07.023
• Soil Fertilizer·Agricultural Equipment Engineering and Mechanization·Animal Husbandry Veterinarian·Prataculture • Previous Articles Next Articles
XU Junfeng1(), YANG Rong2(), ZHAN Faqiang2, HOU Min2, BAO Huifang2, WANG Ning2, LONG Xuanqi2, ZHANG Zhidong2, CUI Weidong2()
Received:
2021-10-07
Online:
2022-07-20
Published:
2022-08-04
Correspondence author:
YANG Rong, CUI Weidong
Supported by:
许俊锋1(), 杨蓉2(), 詹发强2, 侯敏2, 包慧芳2, 王宁2, 龙宣杞2, 张志东2, 崔卫东2()
通讯作者:
杨蓉,崔卫东
作者简介:
许俊锋(1993-),男,河南许昌人,硕士,研究方向食品微生物,(E-mail) 769001339@qq.com
基金资助:
CLC Number:
XU Junfeng, YANG Rong, ZHAN Faqiang, HOU Min, BAO Huifang, WANG Ning, LONG Xuanqi, ZHANG Zhidong, CUI Weidong. Screening of Functional Bacteria of Organic-Inorganic Liquid Compound Fertilizers and Its Effect on the Quality and Physiological Activity of Greenhouse Tomato[J]. Xinjiang Agricultural Sciences, 2022, 59(7): 1758-1766.
许俊锋, 杨蓉, 詹发强, 侯敏, 包慧芳, 王宁, 龙宣杞, 张志东, 崔卫东. 有机-无机液体复合肥功能菌筛选及对设施番茄品质、生理活性的影响[J]. 新疆农业科学, 2022, 59(7): 1758-1766.
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序号 numbers | 属种名 Genus and species name | 简称 Abbreviation |
---|---|---|
1 | Bacillus velezensis | LYT-5 |
2 | Bacillus amyloliquefaciens | W-56 |
3 | Bacillus subtilis | BS-2 |
4 | Burkholderia | LJ20-2 |
5 | Bacillus cereus | HQ-5 |
6 | Bacillus amyloliquefaciens | S-13 |
Table 1 six types of bacteria and their abbreviations
序号 numbers | 属种名 Genus and species name | 简称 Abbreviation |
---|---|---|
1 | Bacillus velezensis | LYT-5 |
2 | Bacillus amyloliquefaciens | W-56 |
3 | Bacillus subtilis | BS-2 |
4 | Burkholderia | LJ20-2 |
5 | Bacillus cereus | HQ-5 |
6 | Bacillus amyloliquefaciens | S-13 |
序号 num bers | 名称names | 时间(d)time(d) | |||||||
---|---|---|---|---|---|---|---|---|---|
属种名 Genus and species name | 简称 Abbrevi ation | 0 | 1 | 3 | 5 | 10 | 15 | 30 | |
1 | Bacillus velezensis | LYT-5 | 1.02×1010 | 9.02×109 | 8.12×109 | 7.80×108 | 7.00×108 | 6.00×108 | 5.36×107 |
2 | Bacillus amyloliquefaciens | W-56 | 6.50×109 | 5.40×109 | 4.75×109 | 2.00×108 | 1.18×108 | 3.58×107 | 6.30×106 |
3 | Bacillus subtilis | BS-2 | 2.40×109 | 2.50×109 | 8.90×108 | 6.60×105 | 2.30×105 | 1.50×105 | 3.40×104 |
4 | Burkholderia | LJ20-2 | 8.00×108 | 6.00×108 | 5.40×108 | 1.55×107 | 6.00×106 | 1.00×105 | 5.30×104 |
5 | Bacillus cereus | HQ-5 | 1.55×1010 | 1.65×109 | 3.30×108 | 9.00×107 | 3.20×106 | 1.02×105 | 2.30×104 |
6 | Bacillus amyloliquefaciens | S-13 | 1.85×109 | 1.45×109 | 7.50×108 | 6.90×106 | 2.10×105 | 5.10×105 | 4.30×105 |
Table 2 Stability of different strains of spores in organic-inorganic liquid compound fertilizers
序号 num bers | 名称names | 时间(d)time(d) | |||||||
---|---|---|---|---|---|---|---|---|---|
属种名 Genus and species name | 简称 Abbrevi ation | 0 | 1 | 3 | 5 | 10 | 15 | 30 | |
1 | Bacillus velezensis | LYT-5 | 1.02×1010 | 9.02×109 | 8.12×109 | 7.80×108 | 7.00×108 | 6.00×108 | 5.36×107 |
2 | Bacillus amyloliquefaciens | W-56 | 6.50×109 | 5.40×109 | 4.75×109 | 2.00×108 | 1.18×108 | 3.58×107 | 6.30×106 |
3 | Bacillus subtilis | BS-2 | 2.40×109 | 2.50×109 | 8.90×108 | 6.60×105 | 2.30×105 | 1.50×105 | 3.40×104 |
4 | Burkholderia | LJ20-2 | 8.00×108 | 6.00×108 | 5.40×108 | 1.55×107 | 6.00×106 | 1.00×105 | 5.30×104 |
5 | Bacillus cereus | HQ-5 | 1.55×1010 | 1.65×109 | 3.30×108 | 9.00×107 | 3.20×106 | 1.02×105 | 2.30×104 |
6 | Bacillus amyloliquefaciens | S-13 | 1.85×109 | 1.45×109 | 7.50×108 | 6.90×106 | 2.10×105 | 5.10×105 | 4.30×105 |
处理 Treatment | 单果均重 Average weight of single fruit (g) | 纵径 Longitudinal diameter (cm) | 横径 Transverse diameter (cm) | 果形指数 Fruit Shape Index | 硬度 Hardness (kg/cm2) | 色差 Color difference (ΔE) |
---|---|---|---|---|---|---|
CK | 177.36±28.71a | 5.70±0.36a | 7.37±0.45a | 0.77 | 4.06±0.18a | 6.06±1.25a |
T1 | 175.64±20.54a | 5.73±0.48a | 6.87±0.25a | 0.83 | 3.66±0.41a | 6.27±0.94a |
T2 | 178.24±32.37a | 6.13±0.76a | 7.30±0.43a | 0.84 | 4.20±0.52a | 6.20±0.63a |
T3 | 196.36±21.47a | 6.03±0.12a | 7.23±0.60a | 0.83 | 3.98±0.10a | 5.81±0.61a |
T4 | 204.70±29.6 a | 6.40±0.50a | 7.37±0.29a | 0.87 | 4.16±0.15a | 6.16±0.96a |
T5 | 200.61±20.56a | 6.40±0.94ab | 7.70±0.57a | 0.83 | 4.24±0.28a | 6.23±0.49a |
T6 | 180.33±21.44a | 6.07±0.41a | 7.37±0.50a | 0.82 | 4.04±0.20a | 6.51±0.83a |
Table 3 Effects of different treatments on the appearance quality of tomato fruits
处理 Treatment | 单果均重 Average weight of single fruit (g) | 纵径 Longitudinal diameter (cm) | 横径 Transverse diameter (cm) | 果形指数 Fruit Shape Index | 硬度 Hardness (kg/cm2) | 色差 Color difference (ΔE) |
---|---|---|---|---|---|---|
CK | 177.36±28.71a | 5.70±0.36a | 7.37±0.45a | 0.77 | 4.06±0.18a | 6.06±1.25a |
T1 | 175.64±20.54a | 5.73±0.48a | 6.87±0.25a | 0.83 | 3.66±0.41a | 6.27±0.94a |
T2 | 178.24±32.37a | 6.13±0.76a | 7.30±0.43a | 0.84 | 4.20±0.52a | 6.20±0.63a |
T3 | 196.36±21.47a | 6.03±0.12a | 7.23±0.60a | 0.83 | 3.98±0.10a | 5.81±0.61a |
T4 | 204.70±29.6 a | 6.40±0.50a | 7.37±0.29a | 0.87 | 4.16±0.15a | 6.16±0.96a |
T5 | 200.61±20.56a | 6.40±0.94ab | 7.70±0.57a | 0.83 | 4.24±0.28a | 6.23±0.49a |
T6 | 180.33±21.44a | 6.07±0.41a | 7.37±0.50a | 0.82 | 4.04±0.20a | 6.51±0.83a |
处理 Treat ment | VC Vitamin C (μg/mg prot) | 番茄红素 Lycopene (μg/mL) | 可溶性多糖Soluble polysac charides (mg/mL) | 可滴定酸 Titratable acid (mg/mL) | 糖酸比 Sugar- acid ratio | 可溶性固形物Soluble solids (%) | pH potential of hydrogen | 可溶性蛋白 Soluble protein (G prot/L) |
---|---|---|---|---|---|---|---|---|
CK | 61.33±4.93a | 1.82±0.12a | 2.72±0.03cd | 1.98±0.01a | 1.37 | 5.60±0.17d | 4.30±0.01ab | 12.00±0.60a |
T1 | 61.22±2.49a | 1.92±0.18a | 3.10±0.14bc | 2.05±0.00a | 1.51 | 6.16±0.06c | 4.32±0.02a | 11.75±0.30a |
T2 | 62.87±1.84a | 1.95±0.14a | 2.57±0.14d | 1.98±0.01a | 1.30 | 6.21±0.10bc | 4.30±0.01bcd | 15.75±0.20a |
T3 | 63.12±0.78a | 1.93±0.16a | 2.73±0.10cd | 2.08±0.00a | 1.31 | 6.43±0.12ab | 4.32±0.01a | 16.25±1.70a |
T4 | 63.50±3.36a | 2.10±0.39a | 3.88±0.17a | 2.12±0.01a | 1.83 | 6.47±0.07a | 4.28±0.01cd | 12.75±1.38a |
T5 | 63.78±5.48a | 2.10±0.36a | 3.32±0.32b | 2.10±0.02a | 1.58 | 6.33±0.05abc | 4.28±0.02d | 11.50±1.00a |
T6 | 64.15±1.58a | 2.11±0.20a | 3.40±0.13b | 1.96±0.01a | 1.73 | 6.22±0.06bc | 4.30±0.02abc | 13.75±0.50a |
Table 4 Effects of no treatment on tomato nutritional quality
处理 Treat ment | VC Vitamin C (μg/mg prot) | 番茄红素 Lycopene (μg/mL) | 可溶性多糖Soluble polysac charides (mg/mL) | 可滴定酸 Titratable acid (mg/mL) | 糖酸比 Sugar- acid ratio | 可溶性固形物Soluble solids (%) | pH potential of hydrogen | 可溶性蛋白 Soluble protein (G prot/L) |
---|---|---|---|---|---|---|---|---|
CK | 61.33±4.93a | 1.82±0.12a | 2.72±0.03cd | 1.98±0.01a | 1.37 | 5.60±0.17d | 4.30±0.01ab | 12.00±0.60a |
T1 | 61.22±2.49a | 1.92±0.18a | 3.10±0.14bc | 2.05±0.00a | 1.51 | 6.16±0.06c | 4.32±0.02a | 11.75±0.30a |
T2 | 62.87±1.84a | 1.95±0.14a | 2.57±0.14d | 1.98±0.01a | 1.30 | 6.21±0.10bc | 4.30±0.01bcd | 15.75±0.20a |
T3 | 63.12±0.78a | 1.93±0.16a | 2.73±0.10cd | 2.08±0.00a | 1.31 | 6.43±0.12ab | 4.32±0.01a | 16.25±1.70a |
T4 | 63.50±3.36a | 2.10±0.39a | 3.88±0.17a | 2.12±0.01a | 1.83 | 6.47±0.07a | 4.28±0.01cd | 12.75±1.38a |
T5 | 63.78±5.48a | 2.10±0.36a | 3.32±0.32b | 2.10±0.02a | 1.58 | 6.33±0.05abc | 4.28±0.02d | 11.50±1.00a |
T6 | 64.15±1.58a | 2.11±0.20a | 3.40±0.13b | 1.96±0.01a | 1.73 | 6.22±0.06bc | 4.30±0.02abc | 13.75±0.50a |
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