[1]周游,李海梅,赵金山,等.乳酸菌对草莓生长和品质性状的影响[J].江苏农业学报,2017,(05):1124-1128.[doi:doi:10.3969/j.issn.1000-4440.2017.05.025]
　ZHOU You,LI Hai-mei,ZHAO Jin-shan,et al.Effects of lactic acid bacteria on the growth and quality characters of strawberry[J].,2017,(05):1124-1128.[doi:doi:10.3969/j.issn.1000-4440.2017.05.025]
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乳酸菌对草莓生长和品质性状的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年05期
页码:
1124-1128
栏目:
园艺
出版日期:
2017-10-30

文章信息/Info

Title:
Effects of lactic acid bacteria on the growth and quality characters of strawberry
作者:
周游1; 李海梅1; 2; 赵金山1; 2; 李士美1; 2; 邹晓霞1; 2
（1.青岛农业大学园林与林学院，山东青岛266109；2.青岛科拓恒通乳酸菌产业化开发研究院有限公司，山东青岛266109）
Author(s):
ZHOU You1; LI Hai-mei1; 2; ZHAO Jin-shan1; 2; LI Shi-mei1; 2; ZOU Xiao-xia1; 2
（1.College of Landscape Architecture and Forestry, Qingdao Agricultural University, Qingdao 266109，China；2.Qingdao Scitop Academy of Lactobacillus Co.,Ltd，Qingdao 266109，China）
关键词:
乳酸菌; 草莓; 生长指标; 品质性状
Keywords:
lactic acid bacteria; strawberry; growth characters; quality characters
分类号:
S668.4
DOI:
doi:10.3969/j.issn.1000-4440.2017.05.025
文献标志码:
A
摘要:
中国草莓产量居世界第一位，草莓产业的迅速发展为主产区带来巨大的经济和社会效益的同时，也产生了滥用农药化肥、品种退化、环境污染等一系列问题。乳酸菌制剂作为绿色无污染的新型肥料，在植物方面的作用越来越受到人们的关注和重视。本研究以草莓品种章姬为试验对象，开展乳酸菌制剂对草莓生长和品质性状的影响研究。结果表明：乳酸菌制剂4个施用量处理总体表现为150 kg/hm2处理＞225kg/hm2处理＞75kg/hm2处理＞CK。其中施用量为150 kg/hm2时草莓的总产量较对照提高1352%；果实的糖酸比和可溶性固形物分别较对照提高1329%和2774%。说明施用乳酸菌制剂对草莓的生长和品质均有良好的促进作用，施用量为150 kg/hm2时效果最佳。
Abstract:
The strawberry production of China ranks first in the world. Rapid development of strawberry industry brings huge economic and social benefits for main areas of production, but also has caused a series of problems of abuse of pesticides and fertilizers, variety degeneration and environmental pollution. Lactic acid bacteria（LAB） was used as the green non-polluted bio-fertilizer, whose effects on plants was getting more and more attention. Using zhangji as material, the effects of lactobacillus preparation on the growth and quality characters of strawberry were studied. The results showed that the general situation of four concentrations of lactobacillus preparation for strawberry was as follows: 15.0 kg/hm2＞22.5 kg/hm2＞7.5 kg/hm2＞CK. Compared with the control, the yield, sugar acid ratio and soluble solid of strawberry under the treatment of 150 kg/hm2 lactobacillus preparation increased by 1352%, 1329% and 2774%, respectively. Lactobacillus preparation had good promoting effects on growth and quality indices of strawberry, and the treatment of 15.0 kg/hm2 lactobacillus preparation had the best promoting effects.

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备注/Memo

备注/Memo:
收稿日期：2017-04-26 基金项目：国家自然科学基金项目(31100512)；研究生创新项目（QYC201624） 作者简介：周游(1991-)，女，山东淄博人，硕士研究生，研究方向为城市生态。（E-mail）113436320@qq.com 通讯作者：李海梅，（E-mail）lihaimei75@163.com
更新日期/Last Update: 2017-11-03