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采用室内生理检测及生物化学方法,研究了青霉菌发酵液对大豆幼苗生长及生理特性的影响。结果表明:用一定浓度的青霉菌发酵液对大豆浸种和茎叶处理,大豆幼苗的生长呈明显上升趋势,处理后大豆的株高、根长、株鲜重和根鲜重均明显得到了提高,且生长状态好于对照,不同浓度处理间具有明显差异,在发酵液浓度为5 g·L-1时,效果最佳。尤其是对根鲜重的影响,促进率最高可达56.21%,同时增强了幼苗根系活力,最大可以提高57.82%,浸种和茎叶处理后,分别提高了叶绿素含量41.25%和15.40%;超氧化物歧化酶活性12.20%和11.70%;过氧化物酶31.33%和29.95%;过氧化氢酶活性42.8%和20.0%,这为发酵液在大豆田推广应用、提高大豆产量提供了重要理论依据。
The effects of Penicillium fermentum on the growth and physiological characteristics of soybean seedlings were studied using physiological tests and biochemical methods. The results showed that the growth of soybean seedlings was significantly increased by soaking Penicillium sp. Broth with soaking seeds and stems and leaves, the plant height, root length, plant fresh weight and root fresh weight of treated soybean obviously increased , And the growth status was better than that of the control. There was a significant difference between the treatments at different concentrations. When the concentration of fermentation broth was 5 g · L-1, the effect was the best. Especially for root fresh weight, the promotion rate can reach as high as 56.21%, and the root activity of seedling can be increased up to 57.82%. After soaking and stems and leaves treatment, the content of chlorophyll increased by 41.25% and 15.40% The activity of disomycin was 12.20% and 11.70% respectively; the activity of peroxidase was 31.33% and 29.95%; the activity of catalase was 42.8% and 20.0% respectively. This provided an important theoretical basis for the popularization and application of fermentation broth in soybean field and the increase of soybean yield.