Study on the alleviating effect of different application methods of biochar on continuous cropping obstacles in broad bean

doi:10.16178/j.issn.0528-9017.20231231

Abstract

Abstract:

In this study, four different application methods of biochar were designed, the soil with severe continuous cropping obstacle of broad bean was used as the test material, the effects of different application methods of biochar on the degradation of phenolic acids, microflora, enzyme activity, yield and quality of broad bean in rhizosphere soil were investigated. The results showed that the different application methods of biochar could reduce the content of phenolic acids in rhizosphere soil, improve soil enzyme activity and change the microflora in rhizosphere soil of broad bean. Under the four application methods, the effect of biochar was different. Based on the comprehensive analysis of soil environment and yield and quality indicators of broad bean, the deep application of row replacement was better than the shallow application of row replacement, the deep application of the planting hole was better than the spreading application of the planting hole, and the deep application of row replacement was better than the deep application of the planting hole.

Key words: biochar, application methods, broad bean, continuous cropping obstacle, quality

CLC Number:

S643.6

LIU Shuxin, WU Dongtao, LI Hanmei, DING Fenghua. Study on the alleviating effect of different application methods of biochar on continuous cropping obstacles in broad bean[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(4): 935-939.

Figures/Tables 6

References 18

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处理	施用方式	生物质炭用量/ (t·hm^-2)
CK	无	0
C1	种植穴撒施,0~10 cm土层混合	20
C2	种植穴深施,0~20 cm土层混合	20
C3	条施浅施,0~10 cm土层混合	20
C4	条施深施,0~20 cm土层混合	20

处理	施用方式	生物质炭用量/ (t·hm^-2)
CK	无	0
C1	种植穴撒施,0~10 cm土层混合	20
C2	种植穴深施,0~20 cm土层混合	20
C3	条施浅施,0~10 cm土层混合	20
C4	条施深施,0~20 cm土层混合	20

处理	酚酸类物质含量
处理	对羟基苯甲酸	香草酸	芥子酸	阿魏酸	苯甲酸	酚酸总量
CK	10.24±0.32 a	15.12±0.45 a	0.34±0.02 a	0.75±0.10 a	10.27±0.43 a	36.72±1.54 a
C1	8.23±0.25 b	13.51±0.32 b	0.23±0.05 b	0.55±0.04 b	9.98±0.37 a	32.50±1.56 b
C2	7.39±0.12 b	11.23±0.28 bc	0.14±0.01 c	0.49±0.06 b	7.42±0.29 b	26.67±2.19 c
C3	6.12±0.34 b	9.42±0.53 c	0.12±0.02 c	0.49±0.05 b	7.11±0.09 b	23.26±1.86 d
C4	5.08±0.33 c	8.94±0.29 c	0.05±0.01 d	0.37±0.03 c	5.13±0.12 c	19.57±0.99 e

处理	酚酸类物质含量
处理	对羟基苯甲酸	香草酸	芥子酸	阿魏酸	苯甲酸	酚酸总量
CK	10.24±0.32 a	15.12±0.45 a	0.34±0.02 a	0.75±0.10 a	10.27±0.43 a	36.72±1.54 a
C1	8.23±0.25 b	13.51±0.32 b	0.23±0.05 b	0.55±0.04 b	9.98±0.37 a	32.50±1.56 b
C2	7.39±0.12 b	11.23±0.28 bc	0.14±0.01 c	0.49±0.06 b	7.42±0.29 b	26.67±2.19 c
C3	6.12±0.34 b	9.42±0.53 c	0.12±0.02 c	0.49±0.05 b	7.11±0.09 b	23.26±1.86 d
C4	5.08±0.33 c	8.94±0.29 c	0.05±0.01 d	0.37±0.03 c	5.13±0.12 c	19.57±0.99 e

处理	产量/kg	维生素C含量/(mg·g^-1)	可溶性糖含量/%	可溶性淀粉含量/%	可溶性蛋白质含量/(mg·g^-1)
CK	20.39 ±1.31 e	0.16 ±0.05 d	18.52±0.21 c	4.92 ±0.12 d	15.59 ±0.35 c
C1	20.81 ±0.44 d	0.24 ±0.02 c	20.84±0.39 bc	5.31 ±0.11 c	16.95 ±0.24 b
C2	22.54 ±1.75 c	0.27 ±0.02 b	23.16±0.25 b	5.97 ±0.06 b	17.37 ±0.11 b
C3	23.58 ±3.87 b	0.28 ±0.01 b	22.14±0.12 b	6.01 ±0.07 b	17.40 ±0.17 b
C4	24.96 ±1.76 a	0.31 ±0.02 a	25.58±0.18 a	6.62 ±0.08 a	19.05 ±0.20 a