| 土壤真菌群落结构对辣椒长期连作的响应特征 |
| 摘要点击 723 全文点击 170 投稿时间：2023-03-08 修订日期：2023-04-03 |
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| 中文关键词 辣椒 连作 真菌群落结构 环境因子 典范对应分析（CCA） 相关性网络分析 |
| 英文关键词 pepper continuous cropping fungal community structure environmental factors canonical correlation analysis（CCA） correlation network analysis |
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| 中文摘要 |
| 通过研究辣椒长期连作对土壤真菌群落结构特征的影响,揭示连作障碍机制,以期为辣椒产地生态安全和产业可持续发展提供理论依据.以铜仁市某蔬菜大棚种植基地辣椒连作土壤为研究对象,采用Illumina MiSeq高通量测序方法分析了农田土壤真菌多样性和群落结构,探讨了土壤理化性质和真菌群落特征对长期辣椒连作的响应,采用典范对应分析（CCA）和相关性网络分析了土壤真菌群落结构与环境因子的互作关系.结果表明,土壤pH和有机质（OM）含量随着连作年限的延长而降低,全磷（TP）和有效磷（AP）含量随着连作年限的增加而增加,水解氮（AN）和速效钾（AK）含量呈先降低后上升的趋势,全氮（TN）和全钾（TK）含量变化则不明显.长期连作先降低后提高Chao1指数和Observed species指数,降低了Shannon指数和Simpson指数.在门水平上被孢霉门（Mortierellomycota）的相对丰度随着连作年限的延长而降低,子囊菌门（Ascomycota）呈先增加后降低的趋势,担子菌门（Basidiomycota）则呈先降低后增加的趋势.在属水平上植物病原菌镰刀菌属（Fusarium）的相对丰度随着连作年限的延长而增加,有益菌被孢霉属（Mortierella）和青霉属（Penicillium）则呈逐渐降低趋势.此外,长期连作还使土壤真菌共生网络变得简单.CCA结果表明,pH、OM、TN、AN、AP和AK是连作土壤真菌群落结构组成的主要环境因子,相关性网络分析结果显示,pH、OM、TN、TP、TK、AN、AP和AK是Fusarium、瓶毛壳属（Lophotrichus）、Penicillium、Mortierella、毛葡孢属（Botryotrichum）、圆孢霉属（Staphylotrichum）、小不整球壳属（Plectosphaerella）和顶孢霉属（Acremonium）等真菌群落结构的主要环境因子.综上所述,连作改变了土壤的理化性质,影响了土壤真菌群落的多样性和群落结构,改变了微生物间的互作关系,破坏了土壤的微生态平衡,可能是导致辣椒连作障碍的主要原因. |
| 英文摘要 |
| This study aimed to clarify the effect of long-term continuous cropping of pepper on soil fungal community structure, reveal the mechanism of continuous cropping obstacles, and provide a theoretical basis for the ecological safety and sustainable development of pepper industry. We took the pepper continuous cropping soil in the vegetable greenhouse planting base of Tongren City as the research object. The diversity and community structure of fungi in farmland soil were analyzed using Illumina MiSeq high-throughput sequencing, the responses of soil physio-chemical properties and fungal community characteristics to long-term continuous pepper cropping were discussed, and the relationships between the characteristics of fungal community structure and environmental factors were determined using CCA and correlation network analysis. The results showed that with the extension of pepper continuous cropping years, the soil pH value and organic matter (OM) content decreased, total phosphorus (TP) and available phosphorus (AP) contents increased, hydrolyzed nitrogen (AN) and available potassium (AK) contents decreased first and then increased, and total nitrogen (TN) and total potassium (TK) contents did not change significantly. Long-term continuous cropping decreased the Chao1 index and observed species index and decreased the Shannon index and Simpson index. The change in continuous cropping years had a significant effect on the relative abundance of soil fungal dominant flora. At the phylum level, the relative abundance of Mortierellomycota decreased with the extension of pepper continuous cropping years, the relative abundance of Ascomycota increased first and then decreased, and the relative abundance of Basidiomycota decreased first and then increased. At the genus level, with the increasing of pepper continuous cropping years, the relative abundance of Fusarium increased, and the relative abundance of Mortierella and Penicillium decreased. In addition, long-term continuous cropping simplified the soil fungal symbiosis network. CCA analysis indicated that pH, OM, TN, AN, AP, and AK were the driving factors of soil fungal community structure, and correlation network analysis showed that pH, OM, TN, TP, TK, AN, AP, and AK were the driving factors of soil fungal community structure, including Fusarium, Lophotrichus, Penicillium, Mortierella, Botryotrichum, Staphylotrichum, Plectosphaerella, and Acremonium. In conclusion, continuous cropping changed the soil physical and chemical properties, affected the diversity and community structure of the soil fungal community, changed the interaction between microorganisms, and destroyed the microecological balance of the soil, which might explain obstacles associated with continuous cropped pepper. |
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