豆科绿肥间作对小青菜品质和土壤酶活性的影响

doi:10.12066/j.issn.1007-2861.1916

摘要/Abstract

摘要：

通过对小青菜单作、小青菜紫云英间作、小青菜箭舌豌豆间作进行田间试验,研究豆科绿肥间作对小青菜生长的影响情况. 结果表明:小青菜与两种豆科绿肥间作, 均显著增加小青菜菜苔产量,其中紫云英间作使小青菜菜苔增产28.4%;豆科绿肥间作能够改善菜苔品质,其中紫云英间作使菜苔可溶性蛋白质和可溶性总糖含量分别增加33.6%和73.6%;豆科绿肥间作显著提高土壤酶活性,其中紫云英间作使土壤脲酶、蔗糖酶和磷酸酶的活性分别提高23.8%,22.2%和23.9%, 增肥效果显著, 是可以优先考虑的栽培模式.

关键词: 绿肥作物, 小青菜, 土壤, 间作, 酶活性

Abstract:

To study the effects of intercropping of leguminous green manure on the growth of Brassica chinensis, a field experiment was carried out in the suburb of Shanghai. The experiments included there treatments: single cropping of $\textit{Brassica chinensis}$, intercropping of $\textit{Brassica chinensis}$ and Chinese milk vetch ($\textit{Astragalus sinicus}$ L.), and intercropping of $\textit{Brassica chinensis}$ and Spring vetch $\textit{(Vicia gigantean Bge.}$). The results show that intercropping of leguminous green manure can significantly increase the plant height and sprout yield of the vegetable. Especially, intercropping of Chines milk vetch increased the yield of vegetable sprouts by 28.4%. Moreover, intercropping of leguminous green manure can also improve vegetable quality and raise activities of soil enzymes significantly. Intercropping of $\textit{Brassica chinensis}$ and Chines milk vetch can increase the contents of soluble proteins and soluble sugar in the vegetable sprouts by 33.6% and 73.6%, and raise activities of urease, sucrose and phosphatase by 23.8%, 22.2% and 23.9%, respectively. This can reduce application of chemical fertilizer and improve both the vegetable yield and quality, providing a better mode of $\textit{Brassica chinensis}$ cultivation.

Key words: green manure, $\textit{Brassica chinensis}$, soil, intercropping, enzyme activity

中图分类号:

S151.9

李梦璐, 胡雪峰, 代会会, 罗凡, 张培枫, 安柏年. 豆科绿肥间作对小青菜品质和土壤酶活性的影响[J]. 上海大学学报(自然科学版), 2019, 25(2): 275-281.

LI Menglu, HU Xuefeng, DAI Huihui, LUO Fan, ZHANG Peifeng, AN Bonian. Effects of Brassica chinensis intercropping leguminous green manure on vegetable quality and soil enzyme activities[J]. Journal of Shanghai University（Natural Science Edition）, 2019, 25(2): 275-281.

图/表 4

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