摘要
大田生产条件下试验研究丛枝菌根(Arbuscular mycorrhiza,AM)真菌4个高效菌种Glomus mosseae、Glo-mus versiforme、Gigaspora rosea和Sclerocystis sinousa对西瓜、黄瓜、芋头和菜豆品质的影响结果表明,AM真菌能显著提高这些蔬菜维生素C、氨基酸、粗蛋白等营养成分含量,接种Glomus mosseae处理可分别增加菜豆维生素C含量25％、磷63％,芋头粗蛋白19％、氨基酸总量24％,黄瓜可溶性糖20％、磷26％、粗蛋白40%,西瓜可溶性固形物25%、维生素C32％。
The influence of 4 species of arbuscular mycorrhizal (AM) fungi, Glornus mosseae, Glomus versijorme, Gigaspvra rosea and Sclerocystis sinousa on the quality of watermelon, cucumber, taro and bean is investigated under field conditions. The results show that the contents of vitamin C, amino acids, raw proteins, sugar and minerals in these vegetables are increased significantly by inoculation with the tested AM fungi. The treatments with G. mosseae show that the contents of VC and phosphorus are 25% and 63% increased in bean, raw proteins and total amino acids 19% and 24% in taro, soluble sugar, phosphorus and raw proteins 20% , 26% and 40% in cucumber, soluble solid and Vc 25% and 32% in watermelon, respectively, ft is suggested that the inoculation with AM fungi should be an important measure in increasing production and quality of 'green' vegetables.
出处
《中国生态农业学报》
CAS
CSCD
2002年第4期62-64,共3页
Chinese Journal of Eco-Agriculture
基金
教育部骨干教师资助项目
山东省自然科学基金项目(Y99D05)
山东省教委项目部分研究内容
