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采用田间试验方法研究了“托鲁巴姆”叶片中黄酮类化合物对茄子黄萎病抗性及植株根际土壤微生物的影响。结果表明:“托鲁巴姆”叶片总黄酮对田间茄子黄萎病具有较好的预防效果。病菌侵染前,“托鲁巴姆”叶片总黄酮可以显著提高植株茎粗;病菌侵染后,总黄酮处理植株的茎粗和根长均显著高于对照(CK),株高显著低于CK。病菌侵染前,“托鲁巴姆”叶片总黄酮处理的茄子植株根际微生物总量、土壤细菌数量、放线菌数量和真菌数量均显著提高,但细菌与真菌数量的比值(B/F)和放线菌与真菌数量的比值(A/F)略有降低。病菌侵染后,“托鲁巴姆”叶片总黄酮处理植株的根际微生物结构基本保持稳定,较CK变化幅度明显减小,根际土壤放线菌数量和A/F较CK明显提高。
A field experiment was conducted to study the effects of flavonoids in leaves of “Torumbum” on resistance to Verticillium wilt and plant rhizosphere soil microbes. The results showed that: “Torumbum” leaves flavonoids on the field of eggplant Verticillium wilt has a good preventive effect. Before the pathogen inoculation, the total flavonoids in the leaves of “Tolumbum” significantly increased the stem diameter of the plants. After the pathogen invaded, the stem diameter and root length of the total flavonoid-treated plants were significantly higher than that of the control (CK) Below CK. The total number of rhizosphere microbes, the number of soil bacteria, the number of actinomycetes and the number of fungi in eggplant treated with total flavonoids from the leaves of “Torumbum” before infection were significantly increased. However, the ratio of bacteria to fungi (B / F) and the ratio of actinomycetes to fungi (A / F) decreased slightly. Rhizosphere microbial structure of the “Flaumburger” leaf flavonoids remained basically stable after the pathogen inoculation, the amplitude of rhizosphere microbes was significantly reduced compared with CK, and the number of actinomycetes and A / F in rhizosphere soil was significantly higher than that of CK .