安徽农业科学2016，Vol.44Issue(29)：110-111,2.
芽孢杆菌与酵母复合物对高山辣椒生长发育及土壤理化性状的影响
Effect of Bacillus and Yeast Complex on the Alpine Pepper Growth and Soil Physicochemical Properties
摘要
Abstract
Objective] The aim was to study effects of bacillus and yeast complex on the alpine pepper growth and soil physicochemical proper-ties, to provide scientific basis for biological agent which could overcome the obstacles of continuous cropping of alpine vegetables.[ Method] Effect of bacillus and yeast complex, BYC with different concentrations on the growth of alpine pepper Feng Jiao 4 and soil physicochemical prop-erties were studied by field experiments.[Result] Better application results could be got with more fertilizer of BYC.At the amount of BYC 15-45 kg/hm2, the plant height, stem diameter and yield of pepper was significantly increased compared with the control (without BYC).Soil bulk density, porosity and chemical properties could be also vastly improved after treating with BYC.Among all the treatments, 45 kg/hm2 of BYC was the best one.Compared with the control, the pH value of soil, organic matter, available nitrogen, available phosphorus and available potassium content treated with 45 kg/hm2 of BYC could be significantly increased by 4.1%, 12.3%, 16.4%, 14.2% and 13.2% with signifi-cant difference (P<0.05).[Conclusion] The growth of alpine pepper and the soil physicochemical properties could be obviously promoted with the application of BYC.So, it is an effective measure to overcome the obstacles of continuous cropping of alpine vegetables.关键词
芽孢杆菌与酵母复合物/高山辣椒/生长发育/土壤理化性状Key words
Bacillus and yeast complex/Alpine pepper/Growth and development/Soil physicochemical properties分类
农业科技引用本文复制引用
刘才宇,朱培蕾,张玉,赵贵云,张芸莉..芽孢杆菌与酵母复合物对高山辣椒生长发育及土壤理化性状的影响[J].安徽农业科学,2016,44(29):110-111,2.基金项目
安徽省农业科学院学科建设项目“岳西高山蔬菜安全轻简化集成技术研究与应用”（15A0309）。 （）
