摘要
通过盆栽和室内试验研究了肉桂酸处理对蚕豆种子萌发,幼苗生长及尖孢镰孢菌菌丝生长,蚕豆枯萎病发生,根际微生物的活性、多样性和群落结构的影响。结果表明:肉桂酸处理抑制了蚕豆种子萌发及幼苗生长,并随处理浓度增加,抑制效应加强,对叶片数和根系的抑制效应最为显著。肉桂酸低浓度处理时显著促进尖孢镰刀菌菌丝生长,而高浓度处理则抑制菌丝生长。肉桂酸在100和200 mg·L-1处理时显著提高了蚕豆枯萎病的病情指数,显著增加了根际土壤中镰刀菌的数量,降低了微生物的活性(AWCD值)、多样性和丰富度指数。主成分分析表明,肉桂酸处理明显改变了蚕豆根际微生物群落结构,糖类、羧酸类和氨基酸类是区分肉桂酸处理导致土壤微生物群落变化的敏感碳源。肉桂酸处理降低了根际微生物多样性,促进病原菌的增殖,加剧了蚕豆枯萎病的发生,证实肉桂酸是蚕豆连作障碍中的自毒物质。
Laboratory experiment and pot experiment were conducted to investigate effects of cinnamic acid treatments on seed germination,seedling growth,mycelia growth of Fusarium oxysporum f.fabae,occurrence of faba bean Fusarium wilt,rhizosphere microbial activity,diversity and community of faba bean.The results showed that seed germination and seedling growth were inhibited by cinnamic acid treatments,the higher the concentration,the stronger the inhibitory impacts.The most remarkable inhibitory impacts were observed on leaf number and root weight by cinnamic acid treatments.Mycelia growths of Fusarium oxysporum f.fabae were significantly promoted by cinnamic acid at low concentration and inhibited at high concentration.Disease index of faba bean fusarium wilt,amount of Fusarium oxysporum significantly increased and microbial activity（AWCD value）,Shannon diversity index and substrate richness decreased with 100 and 200 mg ？ L^（-1） cinnamic acid treatments.Principal component analysis demonstrated that cinnamic acid treatment changed the rhizospheric microbial community composition obviously,and the carbohydrates,carboxylic acids,and amino acids are sensitive carbon sources for differentiating the changes of microbial community induced by cinnamic acid.Cinnamic acid reduced rhizosphere microbial diversity,promoted the pathogen infection of faba bean and increased the infection of Fusarium wilt of faba bean.Cinnamic acid is an autotoxin in the continuous cropping obstacle of faba bean.
出处
《园艺学报》
CAS
CSCD
北大核心
2016年第8期1525-1536,共12页
Acta Horticulturae Sinica
基金
国家自然科学基金项目(31360507
31560586
31060277
31460551
31210103906)
云南省科技计划重点项目(2015FA022)
关键词
蚕豆
肉桂酸
枯萎病
根际
微生物功能多样性
faba bean
cinnamic acid
Fusarium wilt
rhizosphere microbial functional diversity
作者简介
通信作者Author for corrcspondence （E-mail： zhcngyi-64@163. com）
