Effects of Mushroom-Vegetable Crop Rotation on Rhizospheric Soil Nutrients and Microbiological Content,and Pepper Mortality in Continuous Cropping Field
An experiment of crop rotation by setting the mushroom-vegetable (coprinus-capsicum) rotation process and control two treatments was conducted to investigate the rate of the dead pepper,the soil pH,EC value,the main nutrient and variation of soil cultivable microbial content in three years of continuous cropping facilities pepper soil.The results showed that mushroom dish cropping rotation handled more compared to the control,the rate of the dead pepper was significantly lower,soil pH value increased,EC value decreased,not only content of SOM significantly increased and the content of soil total nitrogen and total phosphorus and total potassium increased too,but the content of the total potassium increased the maximum effect.Trends of the content of soil available nitrogen,phosphorus and potassium varied,with available nitrogen first increased then decreased,with change in available phosphorus content relatively flatting,with potassium content continuing to increase.Mushroom dish rotation increased significantly inhibited bacterial biomass,fungal biomass and actinomycetes biomass than control in cultured microbial content of soil.Therefore,mushroom dish rotation significantly improved the soil rhizosphere environment and mitigated the pepper cropping obstacles obviously.
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NSTL
万方数据
维普
