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OA
Characteristics of rhizosphere microbial community diversity and grape quality of Vitis vinifera L.cv.'Cabernet Sauvignon'grown in different soil textures
为探究贺兰山东麓土壤因子对'赤霞珠'葡萄根际微生物群落和浆果品质的影响,以梦沙泉葡萄园为试验地,选择管理模式一致的5块地,编号为S1～S5,采集'赤霞珠'葡萄根际土样,测定其土壤粒径、理化指标、酶活性、微生物性质及果实品质等指标,分析各指标的差异性,探究不同质地土壤对果实品质的影响.结果表明:1)土壤各粒径成分分析结果显示,S1～S3为砂黏壤土,S4为黏壤土,S5为砂壤土;基于不同质地土壤差异性分析发现,总氮,总磷,碱解氮,速效钾,含水量,过氧化氢酶,细菌观察数、Chao1指数和ACE多样性指数,真菌观察数和ACE多样性指数均表现出砂黏壤土＞黏壤土＞砂壤土的规律.2)细菌群落在门水平上以变形菌门和放线菌门为优势群落,放线菌门相对丰度表现为S5＞S1＞S3＞S2＞S4;真菌群落在门水平上以子囊菌门和毛霉菌门为优势群落,子囊菌门相对丰度表现为S4＞S2＞S1＞S3＞S5;土壤总磷是影响细菌和真菌群落结构的主要因子,其次是总氮.3)葡萄浆果的可溶性固形物含量表现为S3＞S2＞S4＞S1＞S5,还原糖含量表现为S3＞S5＞S2＞S1＞S4,单宁和总酚含量均表现为S2＞S4＞S5＞S1＞S3.4)土壤总磷、速效钾、电导率、过氧化氢酶、脲酶、碱性磷酸酶和淀粉酶是导致S3 土壤中果实可溶性固形物和还原糖显著高于其他质地土壤的主要因素(P＜0.05);有机质、速效磷、pH、粉粒和淀粉酶是引起S2 土壤中果实单宁和总酚含量显著高于其他质地土壤的主要因素(P＜0.05).综上,本研究中的砂黏壤土具有较高的土壤总磷、有机质、碱性磷酸酶和黏粒含量,有利于微生物群落的定殖和'赤霞珠'葡萄的生长.
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'.
李明;范瑾;操敏;张军翔
宁夏大学葡萄酒与园艺学院,银川 750021||宁夏葡萄与葡萄酒研究院,银川 750021||葡萄与葡萄酒教育部工程研究中心,银川 750021宁夏大学葡萄酒与园艺学院,银川 750021宁夏大学葡萄酒与园艺学院,银川 750021宁夏大学葡萄酒与园艺学院,银川 750021||宁夏葡萄与葡萄酒研究院,银川 750021||葡萄与葡萄酒教育部工程研究中心,银川 750021
农业科技
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
Helan Mountain East Foothillssoil textures'Cabernet Sauvignon'microbial community structure and diversitywine grape fruit quality
《中国农业大学学报》 2026 (3)
118-135,18
宁夏回族自治区重点研发计划(2024BBF01003-3)宁夏自然科学基金项目(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)
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