摘要
以珍珠岩为植物的生长基质盆栽试验,分别供给0.1、1.75和4 mmol/L三个不同硫水平的Long Ashton营养液,研究接种丛枝菌根真菌Glomus versiforme对洋葱(Allium cepa L.)生长和品质的影响。结果表明,接种丛枝菌根真菌显著地改善了宿主植物的磷营养水平,促进了洋葱的生长;而硫处理对洋葱生长的影响差异不显著,但随着供硫水平的提高植株地上部全硫含量和有机硫含量显著增加。接种菌根真菌对洋葱硫营养的影响受外界供硫水平的影响,在供硫0.1 mmol/L时降低了洋葱植株的硫含量;而在供硫1.75和4 mmol/L时显著改善了洋葱的硫营养状况,宿主植物的酶解丙酮酸(enzyme produced pyruvic acid,EPY)的含量也显著增加。说明丛枝菌根真菌能够帮助宿主植物吸收外界环境中硫营养成分,改善洋葱的硫营养状况及品质。
A pot experiment was carried out to iiavestigate sulphur supply and mycorrhizal inoculation on the growth and quality of onion （Allium cepa L）. Onion seedlings were grown in the Perlite pots and irrigated with Long Ashton nutrient solution. The plants were inoculated with arbuscular myeorrhizal fungi Glomus versiforme, and there are three levels of sulphur supplies, 0. 1, 1.75 and 4 mmoL/L. The results show the biomass of onion is significantly increased under the myeorrhizal inoculation due to the higher phosphorus nutrient status under different sulfur supply levels, while the biomass is not significantly affected for the sulphur treatments without the inoculation, and the contents of total sulphur and organic sulphur of tile shoot are increased with the increase of sulphur supply. The effect of the myeorrhizal inoculation on sulphur nutrient status varies with the sulphur supplied levels, and the contents of total sulphur and enzyme produced pyruvic acid （EPY） in onion plants under the inoculation are significantly higher than those without the inoculation when I. 75 and 4 mmol/L sulphur are supplied, while the content of total sulphur is decreased when 0. 1 mmol/L sulphur is supplied. The arbuscular mycorrhizal inoculation appears to make a substan- tial contribution to the sulfur status of onion plants, and may thus have a strong effect on quality of host plants.
出处
《植物营养与肥料学报》
CAS
CSCD
北大核心
2011年第5期1283-1287,共5页
Journal of Plant Nutrition and Fertilizers
基金
中央高校基本科研业务费专项资金资助(XDJK2010B012)
International Foundation for Science(C/4305-1)
国家自然科学基金(40701085)资助
关键词
洋葱
丛枝菌根真菌
硫
丙酮酸
onion
arbuscular mycorrhizal fungi
sulfur
pyruvic acid
