VAM真菌对茶树营养生长和茶叶品质的影响

EFFECTS OF VAM FUNGI ON THE VEGETATIVE GROWTH AND PHYSIOLOGY OF TEA TREES AND THE QUALITY OF TEA

摘要:

本文用盆栽法研究两种VAM真菌(Glomus sp.)对茶树(Camellia sp.)营养生长和茶叶品质的影响。结果表明,由于菌根真菌侵染,使土壤磷酸酶和寄主根系脱氢酶活性明显增强,促进了茶树对P、Cu、Mn的吸收,同时茶树生长量和生长率显著提高,叶绿素和咖啡碱含量增加,而过氧化物酶活性降低,Fe和儿茶素含量减少。

Abstract:

A pot experiment was carried out to study the effects of two species of VAM fungi (Glomus sp.)on the vegetative growth and physiology of tea trees(Camellia sp.) and the quality of tea. The results showed that infection of host plants with mycorrhizal fungi markedly raised the activity of phosphorylase in the soil and the dehydrogenase of their roots, promoted the absorption of P, Cu and Mn, and increased their growth volumes and rates. In addition, the contents of chlorophyll and coffeine increased, but the activity of peroxidase and the contents of Fe and catechins reduced.