[1]陈晓东,耿中元,夏瑾,等.基质增温对设施栽培草莓根际微生物群落结构的影响[J].江苏农业学报,2026,42(01):162-171.[doi:doi:10.3969/j.issn.1000-4440.2026.01.017]
　CHEN Xiaodong,GENG Zhongyuan,XIA Jin,et al.Effects of substrate warming on the rhizosphere microbial community structure of strawberries in protected cultivation[J].,2026,42(01):162-171.[doi:doi:10.3969/j.issn.1000-4440.2026.01.017]
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基质增温对设施栽培草莓根际微生物群落结构的影响()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
42
期数:
2026年01期
页码:
162-171
栏目:
园艺
出版日期:
2026-01-31

文章信息/Info

Title:
Effects of substrate warming on the rhizosphere microbial community structure of strawberries in protected cultivation
作者:
陈晓东1; 耿中元1; 夏瑾1; 贺香2; 蔡伟建1; 吴娥娇1; 樊小雪3; 金晶3; 毛小娟3; 袁华招1
(1.江苏省农业科学院果树研究所/江苏省高效园艺作物遗传改良重点实验室/江苏省现代草莓产业工程研究中心,江苏南京210014；2.南京市溧水区林特产技术推广站,江苏南京211200；3.江苏省农业科学院农业信息研究所/农业农村部长三角智慧农业技术重点实验室,江苏南京210014；4.烟台市农业技术推广中心,山东烟台264001)
Author(s):
CHEN Xiaodong1; GENG Zhongyuan1; XIA Jin1; HE Xiang2; CAI Weijian1; WU Ejiao1; FAN Xiaoxue3; JIN Jing3; MAO Xiaojuan3; YUAN Huazhao1
(1.Institute of Pomology, Jiangsu Academy of Agricultural Sciences/Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement/Jiangsu Province Engineering Research Center of Modern Strawberry Industry, Nanjing 210014, China;2.Lishui District Forest Specialty Technology Promotion Station, Nanjing 211200, China;3.Institute of Agricultural Information, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Intelligent Agricultural Technology (Changjiang Delta), Ministry of Agriculture and Rural Affairs, Nanjing 210014, China;4.Yantai Agricultural Technology Extension Center, Yantai 264001, China)
关键词:
草莓; 基质栽培; 基质增温; 微生物; 木霉菌属; 链霉菌属
Keywords:
strawberry; substrate cultivation; substrate warming; microorganisms; Trichoderma; Streptomyces
分类号:
S668.4
DOI:
doi:10.3969/j.issn.1000-4440.2026.01.017
文献标志码:
A
摘要:
本研究利用电热线加热使草莓栽培基质增温至16 ℃,通过16S rRNA和ITS高通量测序技术,系统分析了增温处理对草莓根际基质中微生物群落结构的影响。结果表明,增温处理改变了草莓根际基质中微生物群落组成,草莓根际基质中细菌群落的丰富度和多样性显著提高(P＜0.05),而真菌群落的多样性显著降低(P＜0.05)。与未增温处理相比,增温处理后草莓根际基质中细菌群落,变形菌门(Proteobacteria)、绿弯菌门(Chloroflexi)、芽单胞菌门(Gemmatimonadota)以及链霉菌属(Streptomyces)、慢生根瘤菌属(Bradyrhizobium)、Pseudolabrys、苔藓杆菌属(Bryobacter)细菌的丰度显著升高(P＜0.05)；真菌群落中,子囊菌门(Ascomycota)以及木霉菌属(Trichoderma)、白鬼伞属(Leucocoprinus)真菌的相对丰度显著提高(P＜0.05)。值得注意的是,增温处理后,草莓根际基质中木霉菌属(Trichoderma)真菌的相对丰度显著提高了1 298%(P＜0.05)。群落功能分析结果显示,增温处理后,草莓根际基质中富集于嘌呤代谢、氨甲酰tRNA合成、卟啉和叶绿素代谢、氮素代谢、细胞周期、核糖体途径中的细菌相对丰度增多,病理营养型、腐生-共生营养型、病理-腐生营养型、病理-腐生-共生营养型、腐生营养型的真菌相对丰度减少,这可能是因为木霉菌属(Trichoderma)真菌相对丰度的增加导致致病菌数量减少。综上,基质增温通过增加链霉菌属和木霉菌属中植物促生菌的丰度,优化草莓根际基质中微生物群落结构,促进草莓产量提升。本研究结果为设施草莓栽培中的温度管理提供了理论依据。
Abstract:
This study used electric heating wires to warm the strawberry cultivation substrate to 16 ℃ and systematically analyzed the effects of the heating treatment on the microbial community structure in the rhizospheric substrate of strawberries through 16S rRNA and ITS high-throughput sequencing technologies. The results showed that the heating treatment changed the microbial community composition in the rhizo-spheric substrate of strawberries. In the rhizospheric substrate of strawberries, the richness and diversity of bacterial communities significantly increased(P＜0.05), while the diversity of the fungal communities significantly decreased(P＜0.05). Compared with the non-heating treatment, the abundance of Proteobacteria, Chloroflexi, Gemmatimonadota, and Streptomyces, Bradyrhizobium, Pseudolabrys, and Bryobacter in the bacterial communities significantly increased (P＜0.05) after the heating treatment. In the fungal communities, the relative abundance of Ascomycota, Trichoderma and Leucocoprinus significantly increased (P＜0.05). Notably, the relative abundance of Trichoderma in the strawberry rhizospheric substrate significantly increased by 1 298% after the heating treatment (P＜0.05). Community function analysis showed that after the heating treatment, the relative abundance of bacteria in the rhizospheric substrate of strawberries enriched in purine metabolism, aminoacyl-tRNA biosynthesis, porphyrin and chlorophyll metabolism, nitrogen metabolism, cell cycle and ribosome pathways increased, while the relative abundance of fungi with pathotroph type, saprotroph-symbiotroph type, pathotroph-saprotroph type, pathotroph-saprotroph-symbiotroph type and saprotroph type decreased. This may be because the increase in the relative abundance of Trichoderma led to a decrease in the number of pathogenic bacteria. In summary, substrate heating optimizes the microbial community structure in the rhizospheric substrate of strawberries by increasing the abundance of plant growth-promoting bacteria such as Streptomyces and Trichoderma, thereby promoting strawberry yield improvement. This study provides a theoretical basis for temperature management in protected strawberry cultivation.

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备注/Memo

备注/Memo:
收稿日期：2024-11-22基金项目：江苏省农业科技自主创新基金项目[CX(22)5007]；南京市农业重大技术协同推广计划项目
[2024NJXTTG(08)]；江苏省重点研发计划(现代农业)项目(BE2023304)作者简介：陈晓东(1988-),男,江苏宿迁人,博士,副研究员,研究方向为草莓生长发育机理及草莓高效栽培技术。(E-mail)nwsuaf612@163.com通讯作者：乔玉山,(E-mail)qiaoyushan@njau.edu.cn
更新日期/Last Update: 2026-02-09