CN110604033B - Preparation method and application of matrix for preventing and treating soft rot of vegetables - Google Patents
Preparation method and application of matrix for preventing and treating soft rot of vegetables Download PDFInfo
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G24/00—Growth substrates; Culture media; Apparatus or methods therefor
- A01G24/20—Growth substrates; Culture media; Apparatus or methods therefor based on or containing natural organic material
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G24/00—Growth substrates; Culture media; Apparatus or methods therefor
- A01G24/20—Growth substrates; Culture media; Apparatus or methods therefor based on or containing natural organic material
- A01G24/22—Growth substrates; Culture media; Apparatus or methods therefor based on or containing natural organic material containing plant material
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Abstract
A preparation method and application of a substrate for preventing and treating vegetable soft rot belong to the technical field of vegetable soft rot prevention and treatment. Firstly, sterilizing, crushing and sieving the polished round-grained rice and the corn; then respectively mixing with water according to the mass ratio of 1 (0.1-0.3) to obtain a japonica rice culture medium and a corn culture medium, and inoculating 10 according to 1g of japonica rice culture medium5‑108Inoculating monascus spores, inoculating 10g of corn culture medium5‑108Inoculating Aspergillus oryzae spore, and fermenting at 25-40 deg.C for 6-15 days to obtain semen oryzae Sativae fermented product and semen Maydis fermented product; mixing the corn fermentation product and the polished round-grained rice fermentation product to obtain a substrate for preventing and treating vegetable soft rot; the specific application is as follows: firstly, sowing the substrate for preventing and controlling the soft rot of the vegetables in the grooves according to the mass ratio of the substrate for preventing and controlling the soft rot of the vegetables to the seeds of (50-500) to 1 or 5-30 g/hole, then sowing the seeds of the vegetables or planting seedlings, and the prevention efficiency of the soft rot of the vegetables can reach more than 88.5 percent.
Description
Technical Field
The invention belongs to the technical field of vegetable disease prevention and control, relates to a technology for preventing and controlling vegetable soft rot, and particularly relates to a preparation method of a substrate for preventing and controlling vegetable soft rot and application of the prepared substrate for preventing and controlling vegetable soft rot.
Background
Soft rot is caused by bacteria of the genus Erwinia and fungi of the genus Rhizopus, which cause decay of tissues or organs of plants. The germs are weak parasitic bacteria which mainly harm juicy and thick organs of plants, such as root tuber, fruit, stem base and the like; and pathogenic bacteria mainly propagate and propagate on soil, compost, vegetable cellars or reserved plants along with diseased plants and diseased residues, and can invade from plant wounds by means of insects, irrigation water and wind and rain splashing. The chewing mouthpart insects have high density, early sowing and trunk decay, rainy and damp-hot climate, dry soil and root damage, continuous cropping of un-decomposed soil blocks of fertilizers, more natural cracks of plants and serious black rot, and are all favorable conditions for soft rot. The disease is not limited in the field, and also occurs in the transportation process and the storage period, when the soft rot occurs in a large area, the yield of vegetables can be reduced or the vegetables can be harvested absolutely, and the variety of harmful crops is very many, such as cabbage, Chinese cabbage, radish, carrot, potato, tomato, pepper, green Chinese onion, celery, lettuce, cauliflower and the like.
The japonica rice is prepared by grinding japonica non-glutinous rice, and the Tang Dynasty medicine Jiasun Simiao is emphasized in Qianjin prescription dietotherapy, and the japonica rice can nourish stomach and nourish qi and improve muscle; the food and herbal medicine also considers that the japonica rice has good effects of tonifying spleen and stomach, nourishing five internal organs and strengthening strength. The japonica rice is rich in protein, and also contains various nutritional ingredients such as fat, calcium, phosphorus, iron, B vitamins and the like. Corn flour is rich in nutrients. In the united states and in some other developed countries, corn has been listed as the first health food in cereals known as "gold crops". The research shows that the corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose and the like, and has various health-care effects of reducing blood pressure, reducing blood fat, resisting arteriosclerosis, preventing intestinal cancer, maintaining beauty and keeping young, delaying senility and the like. The ancient people preserved food with red yeast rice, which is recorded in Tiangong Kai-Shi (a division of science) that the color of meat is preserved for 10 days without rotting. The monascus purpureus can produce antibacterial active substances, has strong inhibiting effect on staphylococcus aureus and pseudomonas fluorescens, and has inhibiting effect on pseudomonas aeruginosa, escherichia coli and proteus vulgaris. Aspergillus oryzae (Aspergillus oryzae) can produce protease, amylase, cellulase and other enzymes, degrade macromolecular substances into micromolecular amino acids, improve the utilization rate of raw materials, and is widely used in the brewing industry.
In the prior art, the pesticide is mainly used for preventing and treating before and at the beginning of disease incidence, agricultural streptomycin or neomycin, fenaminosulf raw powder, ambam, copper hydroxide, chloramphenicol and the like are sprayed at the base parts of petioles and stem close to the ground, but the current prevention and treatment effect is not ideal: the prevention and treatment effect is poor, the used antibiotics for preventing the soft rot are expensive, and the problem of drug resistance can also occur. Effective measures for preventing the soft rot are to find or produce preparations or matrixes with high prevention and treatment efficiency, and therefore, the research on the matrixes for preventing and treating the soft rot of the vegetables has important practical significance.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a substrate for preventing and treating vegetable soft rot and application of the substrate for preventing and treating vegetable soft rot, wherein the prevention efficiency of the substrate on vegetable soft rot can reach more than 88.5%.
The technical scheme adopted by the invention for realizing the purpose is as follows: a preparation method of a substrate for preventing and treating vegetable soft rot takes polished round-grained rice and corn as solid substrates for fermentation, and is characterized by comprising the following steps:
A. sterilizing semen oryzae Sativae and semen Maydis, pulverizing, and sieving;
B. and (3) japonica rice fermentation product: mixing semen oryzae Sativae and water at a mass ratio of 1 (0.1-0.3) to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium5-108Inoculating Monascus purpureus spores, and fermenting at 25-40 deg.C for 6-15 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing corn and water according to the mass ratio of 1 (0.1-0.3) to obtain corn culture medium, inoculating corn culture medium 1g to 105-108Inoculating Aspergillus oryzae spore, and fermenting at 25-40 deg.C for 6-15 days to obtain corn fermentation product;
C. and mixing the corn fermentation product and the polished round-grained rice fermentation product to obtain the substrate for preventing and treating the vegetable soft rot.
Further, in the step A, the polished round-grained rice and the corn are disinfected by soaking for 4 hours in 1 mass percent of lime water or soaking for 3 to 3.5 hours in 1 mass percent of sodium bicarbonate aqueous solution, and then washing with clear water.
Further, the step A of sieving comprises sieving with a sieve of 15-25 meshes.
The application of the substrate for preventing and treating the soft rot of the vegetables, which is prepared by the method, is characterized by comprising the following steps:
I. preparing the substrate for preventing and treating the soft rot of the vegetables according to the preparation method;
II. Firstly sowing a matrix for preventing and controlling the soft rot of the vegetables in soil grooves, and then sowing vegetable seeds or planting seedlings, wherein the mass ratio of the matrix for preventing and controlling the soft rot of the vegetables to the seeds is (50-500):1, or sowing the matrix for preventing and controlling the soft rot of the vegetables according to 5g-30 g/hole.
Further, the vegetable may be selected from Brassicaceae, Solanaceae, Umbelliferae, and Liliaceae.
Further, the vegetables include cabbage, Chinese cabbage, radish, cauliflower, potato, tomato, capsicum, carrot, celery, green Chinese onion and onion.
The invention has the beneficial effects that:
the preparation method of the substrate for preventing and treating the soft rot of the vegetables is simple and economic, and the prevention efficiency of the substrate for preventing and treating the soft rot of the vegetables on the basis of the preparation method can reach more than 88.5 percent.
The inventor finds that only by fermenting monascus with polished round-grained rice flour as a raw material and fermenting aspergillus oryzae with corn flour as a raw material, the obtained fermentation product has a strong inhibition effect on soft rot. The monascus and the aspergillus oryzae are respectively used as dominant fermentation bacteria, so that the impregnation of harmful microorganisms such as aspergillus flavus can be effectively avoided, and the generation of harmful substances such as aflatoxin and the like can be prevented.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Detailed description of the preferred embodiments
Monascus purpureus (Monascus purpureus) CGMCC 3.15541 and Aspergillus oryzae (Aspergillus oryzae) CGMCC3.7203 were purchased from China general microbiological culture Collection center.
And (3) carrying out amplification culture on the monascus purpureus:
monascus purpureus culture solution: according to the mass percentage, 5 percent of glucose, 0.1 percent of yeast extract and MgSO4·7H2O 0.05％、KH2PO4 0.1％、FeSO4·7H20.001% of O, the balance of distilled water and pH 6.0; loading 120ml of Monascus purpureus culture solution into 500ml triangular flask, inoculating Monascus purpureus spores with the inoculation amount of 10% of the volume of the Monascus purpureus culture solution, performing shake culture on 30 deg.C constant temperature shaking table at 180r/min for 6 days, collecting the Monascus purpureus spores, adjusting the concentration of the Monascus purpureus spores to 108one/mL.
And (3) aspergillus oryzae expansion culture:
PDA liquid culture medium: peeling fresh potato, weighing 300g, chopping, soaking in 900mL boiling distilled water under stirring for 1h, filtering with 6 layers of gauze, adding 20g glucose, dissolving completely, adding distilled water to 1000mL, and autoclaving at 121 deg.C for 15 min; inoculating Aspergillus oryzae spore in PDA liquid culture medium with an inoculum size of 5% of PDA liquid culture medium volume, culturing in shaker at 29 deg.C and 180r/min for 3 days, collecting Aspergillus oryzae spore, and adjusting Aspergillus oryzae spore concentration to 108one/mL.
Example 1
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 22-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 25-mesh sieve;
B. and (3) japonica rice fermentation product: adding 50ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium6Inoculating Monascus purpureus spores, and naturally fermenting at 28 deg.C for 6 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing sieved semen Maydis with 50ml water to obtain corn culture medium, inoculating 10g corn culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 30 deg.C for 6 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 10: 1, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling soft rot of vegetables in the grooves, wherein the using amount of the matrix is 10g per hole, and then planting and transplanting cauliflowers. And (5) performing field investigation 50 days after transplanting.
Example 2
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 15-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 15-mesh sieve;
B. and (3) japonica rice fermentation product: adding 50ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium5Inoculating Monascus purpureus spores, and naturally fermenting at 28 deg.C for 15 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing sieved semen Maydis with 50ml water to obtain corn culture medium, inoculating 10g corn culture medium5Inoculating Aspergillus oryzae spore, and naturally fermenting at 30 deg.C for 15 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 20: 1, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a substrate for preventing and controlling the soft rot of vegetables in the grooves, then sowing Chinese cabbage seeds, wherein the mass of the substrate is 500 times that of the Chinese cabbage seeds, and performing field investigation 60 days after sowing.
Example 3
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3.5h for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 25-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3.5h for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 25-mesh sieve;
B. and (3) japonica rice fermentation product: adding 60ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium6Inoculating Monascus purpureus spores, and naturally fermenting at 30 deg.CFermenting for 8 days to obtain a polished round-grained rice fermentation product;
corn fermentation product: mixing sieved semen Maydis with 60ml water to obtain corn culture medium, inoculating 10g corn culture medium6Inoculating Aspergillus oryzae spore, and naturally fermenting at 25 deg.C for 8 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 1: 10, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling the soft rot of vegetables in the grooves, wherein the using amount of the matrix is 20g per hole, then planting lettuce, and carrying out field investigation 50 days after transplanting.
Example 4
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 20-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 20-mesh sieve;
B. and (3) japonica rice fermentation product: adding 70ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium8Inoculating monascus spores, and naturally fermenting at 32 ℃ for 10 days to obtain a polished round-grained rice fermentation product;
corn fermentation product: adding 70ml water into sieved corn, mixing to obtain corn culture medium, inoculating 10g corn culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 32 deg.C for 10 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 3: 5, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling the soft rot of vegetables in the groove, then sowing cabbage seeds, wherein the using amount of the matrix is 20g per hole, and performing field investigation 60 days after sowing.
Example 5
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 15-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 15-mesh sieve;
B. and (3) japonica rice fermentation product: adding 150ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium5Inoculating Monascus purpureus spores, and naturally fermenting at 25 deg.C for 15 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing sieved semen Maydis with 150ml water to obtain corn culture medium, inoculating 10g corn culture medium5Inoculating Aspergillus oryzae spore, and naturally fermenting at 40 deg.C for 10 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 1: 1, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a substrate for preventing and controlling the soft rot of vegetables in the grooves, then sowing Chinese cabbage seeds, wherein the mass of the substrate is 50 times that of the Chinese cabbage seeds, and performing field investigation 60 days after sowing.
Example 6
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 20-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 20-mesh sieve;
B. and (3) japonica rice fermentation product: adding 100ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium8Inoculating monascus spores, and naturally fermenting at 40 ℃ for 10 days to obtain a polished round-grained rice fermentation product;
corn fermentation product: mixing sieved semen Maydis with 100ml water to obtain corn culture medium, inoculating 10g corn culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 25 deg.C for 10 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 9: 5, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling the soft rot of vegetables in the groove, then sowing cabbage seeds, wherein the using amount of the matrix is 5g per hole, and performing field investigation 60 days after sowing.
Example 7
A. Weighing 500g of polished round-grained rice, soaking the polished round-grained rice in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the polished round-grained rice with clear water, crushing the polished round-grained rice and sieving the crushed round-grained rice with a 22-mesh sieve;
weighing 500g of corn, soaking the corn in 500ml of lime water with the mass fraction of 1% for 4 hours for disinfection, washing the corn with clear water, crushing the corn, and sieving the corn with a 25-mesh sieve;
B. and (3) japonica rice fermentation product: adding 50ml water into sieved semen oryzae Sativae, mixing to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium6Inoculating Monascus purpureus spores, and naturally fermenting at 30 deg.C for 15 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing sieved semen Maydis with 50ml water to obtain corn culture medium, inoculating 10g corn culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 25 deg.C for 6 days to obtain corn fermentation product;
C. mixing a corn fermentation product and a polished round-grained rice fermentation product in a mass ratio of 5: 1, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling soft rot of vegetables in the grooves, wherein the using amount of the matrix is 30g per hole, and then planting and transplanting cauliflowers. And (5) performing field investigation 50 days after transplanting.
Comparative example 1
A. Weighing 500g of rice, soaking the rice in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the rice with clear water, crushing the rice and sieving the rice with a 20-mesh sieve;
weighing 500g of wheat, soaking the wheat in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the wheat with clear water, crushing the wheat, and sieving the wheat with a 20-mesh sieve;
B. rice fermentation product: adding 70ml water into sieved rice, mixing to obtain rice culture medium, inoculating 10g rice culture medium8Inoculating Monascus purpureus spores, and naturally fermenting at 32 deg.C for 10 days to obtain rice fermentation product;
fermentation of wheatThe product is as follows: adding 70ml water into sieved wheat, mixing to obtain wheat culture medium, inoculating 10g wheat culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 32 deg.C for 10 days to obtain wheat fermentation product;
C. mixing a rice fermentation product and a wheat fermentation product in a mass ratio of 3: 5, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling the soft rot of vegetables in the groove, then sowing cabbage seeds, wherein the using amount of the matrix is 20g per hole, and performing field investigation 60 days after sowing.
Comparative example 2
A. Weighing 500g of rice, soaking the rice in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the rice with clear water, crushing the rice and sieving the rice with a 20-mesh sieve;
weighing 500g of soybeans, soaking the soybeans in 500ml of sodium bicarbonate aqueous solution with the mass fraction of 1% for 3 hours for disinfection, washing the soybeans with clear water, crushing the soybeans, and sieving the crushed soybeans with a 20-mesh sieve;
B. rice fermentation product: adding 70ml water into sieved rice, mixing to obtain rice culture medium, inoculating 10g rice culture medium8Inoculating Monascus purpureus spores, and naturally fermenting at 32 deg.C for 10 days to obtain rice fermentation product;
soybean fermentation product: mixing sieved semen glycines with 70ml water to obtain soybean culture medium, inoculating 10g of soybean culture medium8Inoculating Aspergillus oryzae spore, and naturally fermenting at 32 deg.C for 10 days to obtain soybean fermentation product;
C. mixing a rice fermentation product and a soybean fermentation product in a mass ratio of 3: 5, mixing, and naturally drying in the shade to obtain the substrate for preventing and treating the soft rot of the vegetables.
The control effect test: firstly, sowing a matrix for preventing and controlling the soft rot of vegetables in the groove, then sowing cabbage seeds, wherein the using amount of the matrix is 20g per hole, and performing field investigation 60 days after sowing.
Second, application test
1. Influence of the substrate on soil microorganisms
In 2018, the experiments are carried out in examples 1-7 and comparative examples 1-2, after the field of each example is harvested, soil samples with the diameter of 10cm and the depth of 20cm are taken around each vegetable, the matrix is not used in the control group, the conditions are the same as in examples 1-7 and comparative example 2, 10 soil samples are taken in each example, and the results are averaged. The number of bacteria, actinomycetes, fungi, aerobic cellulose bacteria, nitrogen-fixing bacteria, anaerobic cellulose bacteria, nitrogen-fixing bacteria and anaerobic cellulose in the soil were counted by dilution plate method, see table 1.
Wherein the bacteria are cultured for 24h at 37 ℃ by adopting beef extract peptone; the beef extract peptone medium consists of: 3.0g beef extract, 10.0g peptone, 5.0g NaCl, 20g agar, 1000ml water, pH: 7.5;
the actinomycetes are cultured for 24 hours at 37 ℃ by adopting a Gao's I culture medium, and the composition of the Gao's I culture medium is as follows: 2g of soluble starch, 0.1g of KNO3，0.05g K2HPO4，0.05gMgSO4·7H2O，0.05g NaCl，0.001g FeSO4·7H2O, 2g agar, 100ml water, pH 7.2;
culturing fungus with Martin Mengla red-antibiotic culture medium at 28 deg.C for 48 hr; martin Bengal Red-antibiotic Medium composition: 5g peptone, 10g glucose, 1g KH2PO4，0.5g MgSO4·7H2O, 20g of agar, 100mL of 1/3000 concentrated Bengal solution, 1000mL of distilled water, 0.1g of chloramphenicol;
culturing aerobic cellulose bacteria in a cellulose decomposition bacteria culture medium at 37 ℃ for 24 h; the cellulose decomposition bacteria culture medium comprises: 1.00g KH2PO4；0.3g MgSO4；0.1g NaCl；2.5g NaNO3；0.1g CaCl2·6H2O；0.01g FeCl3(ii) a 20g of straw powder; natural pH;
culturing azotobacter at 37 deg.C for 24 hr in azotobacter culture medium; the nitrogen-fixing bacteria culture medium comprises the following components: 0.2g KH2PO4,0.8g K2HPO4，0.2g MgSO4·7H2O，0.1g CaSO4·2H2O，0.0001g Na2MoO4·2H2O, 0.5g of yeast extract, 20g of mannitol and 0.0001g of FeCl31000ml of distilled water, 15g of agar; pH 7.2;
anaerobic cellulose bacteriaCarrying out anaerobic culture on the cellulose decomposition bacteria culture medium at 37 ℃ for 30 days; the cellulose decomposition bacteria culture medium comprises: 1.00gKH2PO4；0.3gMgSO4；0.1gNaCl；2.5gNaNO3；0.1gCaCl2·6H2O；0.01gFeCl3(ii) a 20g of straw powder; the pH is natural.
TABLE 1 influence of the substrate on the number of microorganisms of the three major classes of soil
As can be seen from the above table, the results: the number of soil actinomycetes using the substrates of examples 1 to 7 was significantly increased, the number of bacteria was significantly decreased, and the number of fungi was not significantly changed.
2. Prevention effect of matrix pair on vegetable soft rot
Each example is provided with a vegetable test area, wherein ten cells are divided in the test area, and 50 plants are arranged in each cell. The control group did not use a substrate, and the control and examples were carried out in the same general manner as the cultivation techniques and other farm management measures during the growing period. And (3) investigating the disease occurrence condition in the field 60 days after sowing or 50 days after transplanting, wherein the investigation method comprises the steps of randomly selecting 4 cells, carrying out 4 repeated tests, recording the number of diseased plants and the severity of diseases, averaging the results, carrying out disease classification by taking the plants as units, and calculating the disease incidence and disease index, and the investigation result is shown in table 2.
Disease grading standard (taking the whole plant as an index):
grade 0, no symptoms;
1, the leaves initially appear water stain-like brown spots;
grade 3, obvious scabs are formed at the base parts of the 1 st to 2 nd blades at the bottom;
in stage 5, the outer leaves are 1/3-1/2 rotten;
stage 7, the outer leaves are all rotten;
grade 9, rotten whole plant.
The incidence rate is (number of diseased plants/number of investigated plants) × 100%
Disease index [ ∑ (number of disease plants at each stage × number of relative stage)/number of total plants investigated × highest value ] × 100% prevention and treatment effect [ (disease index in placebo area-disease index in treatment area)/disease index in placebo area ] × 100%
TABLE 2 prevention of vegetable Soft rot in different examples
Claims (5)
1. A preparation method of a substrate for preventing and treating vegetable soft rot takes polished round-grained rice and corn as solid substrates for fermentation, and is characterized by comprising the following steps:
A. sterilizing semen oryzae Sativae and semen Maydis, pulverizing, and sieving;
B. and (3) japonica rice fermentation product: mixing semen oryzae Sativae and water at a mass ratio of 1 (0.1-0.3) to obtain semen oryzae Sativae culture medium, inoculating 10g semen oryzae Sativae culture medium5-108Inoculating Monascus purpureus spores, and fermenting at 25-40 deg.C for 6-15 days to obtain semen oryzae Sativae fermented product;
corn fermentation product: mixing corn and water according to the mass ratio of 1 (0.1-0.3) to obtain corn culture medium, inoculating corn culture medium 1g to 105-108Inoculating Aspergillus oryzae spore, and fermenting at 25-40 deg.C for 6-15 days to obtain corn fermentation product;
C. mixing the corn fermentation product and the polished round-grained rice fermentation product to obtain a substrate for preventing and treating vegetable soft rot;
in the step A, the polished round-grained rice and the corn are disinfected by soaking for 4 hours in 1 mass percent of lime water or soaking for 3-3.5 hours in 1 mass percent of sodium bicarbonate water solution, and then washing with clear water.
2. The preparation method of the substrate for preventing and treating soft rot of vegetables as claimed in claim 1, wherein the sieving in step a comprises sieving with a 15-25 mesh sieve.
3. The use of a substrate for the control of soft rot in vegetables prepared by the process of claim 1, comprising the steps of:
I. preparing a substrate for preventing and treating vegetable soft rot according to the preparation method of claim 1;
II. Firstly sowing a matrix for preventing and controlling the soft rot of the vegetables in soil grooves, and then sowing vegetable seeds or planting seedlings, wherein the mass ratio of the matrix for preventing and controlling the soft rot of the vegetables to the seeds is (50-500):1, or sowing the matrix for preventing and controlling the soft rot of the vegetables according to 5g-30 g/hole.
4. The use of claim 3, wherein the vegetables comprise Brassicaceae, Solanaceae, Umbelliferae and Liliaceae.
5. The use of claim 4, wherein the vegetables comprise cabbage, radish, cauliflower, potato, tomato, chili pepper, carrot, celery, welsh onion and onion.
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