中国农业大学学报2026，Vol.31Issue(3)：118-135,18.DOI:10.11841/j.issn.1007-4333.2026.03.11
不同质地土壤'赤霞珠'葡萄根际微生物群落多样性及葡萄品质的特征分析
Characteristics of rhizosphere microbial community diversity and grape quality of Vitis vinifera L.cv.'Cabernet Sauvignon'grown in different soil textures
摘要
Abstract
To investigate the impact of soil factors on the rhizosphere microbial community and berry quality of Vitis vinifera L.cv.'Cabernet Sauvignon'in the Helan Mountain East Foothills,'Cabernet Sauvignon'rhizosphere soil samples were collected from five different plots(designated as S1-S5)with consistent agronomic management practices in the Mengshaquan vineyard.Soil particle size,physicochemical properties,enzyme activities,microbial characteristics,and fruit quality were measured to analyze differences among indicators and explore the influence of soil texture on fruit quality.The results showed that:1)The analysis results of soil particle size components,S1 to S3 were sandy clay loam,S4 was clay loam,and S5 was sandy loam.Analysis of soil properties across different textures revealed that total nitrogen,total phosphorus,alkali-hydrolyzed nitrogen,available potassium,water content,catalase activity,bacterial Observed_ASV,bacterial Chao1 index and ACE diversity index,fungal Observed_ASV,and fungal ACE diversity index all followed the pattern of sandy clay loam＞clay loam＞sandy loam.2)At the phylum level,the bacterial communities were dominated by Proteobacteria and Actinobacteria,with Actinobacteria relative abundance ranked as S5＞S1＞S3＞S2＞S4.Fungal communities were dominated by Ascomycota and Mucoromycota,with Ascomycota relative abundance ranked as S4＞S2＞S1＞S3＞S5.Total phosphorus was the primary factor influencing bacterial and fungal community structure,followed by total nitrogen.3)Soluble solids content(SSC)of the grape berries was ranked as S3＞S2＞S4＞S1＞S5,and reducing sugar content S3＞S5＞S2＞S1＞S4.Tannin and total phenolic contents were both ranked as S2＞S4＞S5＞S1＞S3.4)Total phosphorus,available potassium,electrical conductivity,catalase,urease,alkaline phosphatase,and amylase were the main factors leading to significantly higher SSC and reducing sugar content in S3 soil compared to those in other soil textures(P＜0.05).In S2,higher levels of organic matter,available phosphorus,pH,silt,and amylase contributed to significantly higher tannin and total phenolic contents compared to those in other soil textures(P＜0.05).In conclusion,the sandy loam soil in this study characterized by higher total phosphorus,organic matter,alkaline phosphatase,and clay content are more conducive for microbial colonization and the growth of Vitis vinifera L.cv.'Cabernet Sauvignon'.关键词
贺兰山东麓/土壤质地/'赤霞珠'葡萄/微生物群落结构和多样性/葡萄品质Key words
Helan Mountain East Foothills/soil textures/'Cabernet Sauvignon'/microbial community structure and diversity/wine grape fruit quality分类
农业科技引用本文复制引用
李明,范瑾,操敏,张军翔..不同质地土壤'赤霞珠'葡萄根际微生物群落多样性及葡萄品质的特征分析[J].中国农业大学学报,2026,31(3):118-135,18.基金项目
宁夏回族自治区重点研发计划(2024BBF01003-3) （2024BBF01003-3）
宁夏自然科学基金项目(2024AAC02025) （2024AAC02025）
宁夏贺兰山东麓葡萄酒产业技术协同创新中心葡萄酒领域科技人才开放课题(CXZXKT2024011) （CXZXKT2024011）
