CN116831150A - Cultivation method for preventing diseases and insect pests of ginger - Google Patents

Cultivation method for preventing diseases and insect pests of ginger Download PDF

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CN116831150A
CN116831150A CN202310793526.9A CN202310793526A CN116831150A CN 116831150 A CN116831150 A CN 116831150A CN 202310793526 A CN202310793526 A CN 202310793526A CN 116831150 A CN116831150 A CN 116831150A
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fermentation
ginger
mixed powder
treatment
insect pests
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夏茂芹
李洪雷
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Chongqing University of Arts and Sciences
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Chongqing University of Arts and Sciences
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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
    • A01G22/00—Cultivation of specific crops or plants not otherwise provided for
    • A01G22/25—Root crops, e.g. potatoes, yams, beet or wasabi
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01C—PLANTING; SOWING; FERTILISING
    • A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
    • A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
    • 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
    • A01G13/00—Protecting plants
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A01N63/20—Bacteria; Substances produced thereby or obtained therefrom
    • A01N63/22—Bacillus
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A01N63/20—Bacteria; Substances produced thereby or obtained therefrom
    • A01N63/22—Bacillus
    • A01N63/23—B. thuringiensis
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A01N65/22—Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A01N65/36—Rutaceae [Rue family], e.g. lime, orange, lemon, corktree or pricklyash
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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    • A—HUMAN NECESSITIES
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    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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Abstract

The fermentation liquor for preventing crop diseases and insect pests is prepared by crushing and mixing 30-50 parts of Chinese yam, 10-15 parts of baical skullcap root, 6-10 parts of patrinia herb and 3-5 parts of Chinese prickly ash into mixed powder according to parts by weight, sterilizing and then performing fermentation treatment, wherein the fermentation treatment adopts the steps of first-step fermentation by adopting bacillus amyloliquefaciens, second-step fermentation by adopting bacillus subtilis and third-step fermentation by adopting bacillus thuringiensis and Brevibaciens laterosporus. According to the invention, the traditional Chinese medicines are subjected to three-step fermentation, the obtained fermentation liquor is used for soaking ginger seeds, the soaked ginger seeds are wrapped by the fermentation residues, and are planted, and the fermentation liquor is sprayed and diluted in the cultivation process, so that the effects of inhibiting the infection of diseases and insect pests, enabling the infection rate to be as low as 0.83%, enabling the nutrition components in the fermentation liquor to be efficiently supplied to the growth of the ginger, remarkably improving the yield of the ginger, reaching more than 6000 kg/mu, and improving the yield by 1.07 times compared with the planting mode of the fermentation liquor and the cultivation method which are not adopted.

Description

Cultivation method for preventing diseases and insect pests of ginger
Technical Field
The invention relates to the technical field of ginger cultivation, in particular to a cultivation method for preventing diseases and insect pests of ginger.
Background
Ginger is also called as ginger, ginger (Zingiberaceae) is (Zingiber offcinale Ross.) and is a perennial root herb plant, fresh rhizome is generally harvested, the rhizome has special spicy flavor, and the ginger is not only an important condiment and Chinese medicinal materials, but also an important industrial raw material, can be processed into various foods and spicy spices, and is an important edible condiment and traditional Chinese medicinal materials in China. Ginger is a vegetable crop which is planted for a long time and eaten in a large quantity in the global scope, china is one of the main planting countries of ginger in the world, and accounts for about 48% of the cultivation area of the ginger in the world, in recent years, the ginger industry in China develops rapidly, and more than 20 provinces of ginger are planted at present. The planted ginger has wide application and higher economic benefit, and becomes an important means for increasing income of farmers and increasing yield and efficiency of agriculture in China. However, as the ginger is asexually propagated and reserved for a long time, a large amount of pathogenic bacteria are accumulated in the soil, and along with the propagation of the soil, the ginger is infected with diseases and insect pests such as leaf blight, ginger blast, banded sclerotial blight, rhizome rot and the like, which are relatively common diseases in the ginger, the ginger leaf blight mainly damages leaves, the primary yellow brown dead spots on the diseased leaves are gradually expanded to the whole leaves, black small particles, namely germ ascopes, are generated in the diseased parts, and the whole leaves become brown and withered in severe cases. The bacterial leaf blight of ginger is a Jiang Qiuqiang bacterial pathogen, which overwinteres on the diseased leaves with ascus seats or hyphae, and generates ascus saturated seeds in next spring, and spreads by wind and rain, insect or agricultural operations. The disease is usually developed from the leaf tip and leaf margin, and expands backwards and forwards, the disease spots are oval or irregular, the center is grey white, the edge is provided with an obvious brown line, the whole leaf is dried and dead in severe cases, and a black mould layer is generated in the later disease part. The ginger blast mainly invades the root, underground stem and overground stem of ginger, and the affected ginger blocks are initially water-stained, yellow brown, gradually softened and rotten internally, and are extruded with dirty white juice and smelly. The stem is infected, dark purple, internal tissues are brown and rotten, leaves are withered, the leaves are light yellow, edges are curled, and finally the leaves die, the pathogenic agent of the ginger blast is ralstonia solanacearum, the ralstonia solanacearum is favored to grow and propagate in acid soil at high temperature and high humidity, and the ralstonia solanacearum can survive for more than 3 years in the soil. Anthracnose is mainly a harmful leaf blade, leaf spots mainly start from the leaf edge of a leaf tip and are primarily water-stain-shaped brown small spots, and then spread into fusiform, elliptic or unshaped disease spots, wherein the cloud marks of spot surfaces are obvious or not obvious, and the edge of each spot is provided with a yellow color-changing part. Later in the disease, the disease spots are connected into plaques, the leaves become brown and withered, and the causative agent of anthracnose is bacillus anthracis.
At present, the prevention and treatment of ginger diseases and insect pests mainly comprise agricultural measures, prevention of morbidity and drug prevention, wherein the agricultural measures mainly refer to sterilization treatment work of ginger seeds, timely cultivation and weeding, topdressing of decomposed fertilizer, spraying of mildew-removing agent, bacteriostat and other means, for example, the prevention of diseases is mainly carried out by spraying with Boerdosol before the morbidity season; the medicine is prepared by pouring or spraying carbendazim solution. The means are applied to different stages of ginger planting and cultivation, the operation is relatively complicated, chemical agents are adopted for control, pollution is caused to ginger plants and the environment, the requirements of ecological agriculture cannot be met, the control effect is not ideal, and ginger yield reduction is caused by long-term use. Therefore, a pollution-free ecological planting method capable of preventing ginger leaf blight is needed to be found to meet the requirement of efficient planting of ginger.
Disclosure of Invention
The invention aims to provide a fermentation broth for preventing crop diseases and insect pests.
The second aim of the invention is to provide a preparation method of fermentation liquor for preventing crop diseases and insect pests.
The invention aims to provide a cultivation method for preventing diseases and insect pests of ginger.
The invention aims at realizing the following technical scheme:
a fermentation broth for preventing crop diseases and insect pests, which is characterized in that: is prepared by crushing and mixing Chinese yam, baical skullcap root, dahurian patrinia herb and Chinese prickly ash into mixed powder, sterilizing and then carrying out fermentation treatment, wherein the fermentation treatment adopts the steps of first-step fermentation by adopting bacillus amyloliquefaciens, second-step fermentation by adopting bacillus subtilis, and third-step fermentation by adopting bacillus thuringiensis and bacillus laterosporus.
Further, according to the weight portions, the mixed powder comprises 30 to 50 portions of yam, 10 to 15 portions of baikal skullcap root, 6 to 10 portions of patrinia herb and 3 to 5 portions of pricklyash peel. Sterilizing the mixed powder at 115 ℃ for 30-35 min, and cooling for standby.
Further, mixing the mixed powder with purified water, peptone and sodium chloride uniformly to form a fermentation substrate before fermentation, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:3-5: 0.05-0.08:0.01-0.03.
Further, in the fermentation treatment, the mass ratio of the mixed powder in the fermentation substrate to the viable count of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and Brevibacillus laterosporus used is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4.
A preparation method of fermentation liquor for preventing crop diseases and insect pests is characterized by comprising the following steps: crushing 30-50 parts of Chinese yam, 10-15 parts of baikal skullcap root, 6-10 parts of patrinia herb and 3-5 parts of wild pepper into mixed powder, sterilizing, adding purified water, peptone and sodium chloride, uniformly mixing to form a fermentation substrate, and then performing fermentation treatment, wherein the fermentation treatment adopts the steps of first-step fermentation by adopting bacillus amyloliquefaciens, second-step fermentation by adopting bacillus subtilis, and third-step fermentation by adopting bacillus thuringiensis and Brevibaciens laterosporus.
Further, the mass ratio of the mixed powder, the purified water, the peptone and the sodium chloride in the fermentation substrate is 1:3-5: 0.05-0.08:0.01-0.03.
Further, in the fermentation treatment, the mass ratio of the mixed powder in the fermentation substrate to the viable count of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and brevibacillus laterosporus is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4.
Further, the fermentation temperature in the first step is 28-30 ℃, the fermentation time is 7 days, the fermentation temperature in the second step is 30-35 ℃, the fermentation time is 10 days, the fermentation temperature in the third step is 25-30 ℃, and the fermentation time is 15-20 days.
Most specifically, the fermentation broth for preventing crop diseases and insect pests is characterized by comprising the following steps:
(1) Preparation of mixed powder
Taking 30-50 parts of Chinese yam, 10-15 parts of baical skullcap root, 6-10 parts of patrinia herb and 3-5 parts of Chinese prickly ash, placing the Chinese yam and the Chinese prickly ash in a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30-35 minutes at 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:3-5:0.05-0.08:0.01-0.03;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after continuous fermentation for 15-20 days, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of mixed powder to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus in the fermentation substrate is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4.
The bacillus amyloliquefaciens is used for carrying out the first-step fermentation to decompose macromolecules such as protein, starch and cellulose in the traditional Chinese medicine, so that nutritional ingredients are provided for the subsequent fermentation, the fermentation product can promote plant growth, and then the bacillus subtilis is used for carrying out the second-step fermentation to generate arc-shaped substances such as the bacillus subtilis and the gracilin, so that the bacillus amyloliquefaciens has remarkable antibacterial effect, consumes free oxygen, promotes the fermentation environment to be beneficial to the third-step fermentation, synthesizes vitamin B, amylase, lipase and the like in the fermentation process, accelerates the decomposition of macromolecular nutritional ingredients in the traditional Chinese medicine, and provides micromolecular nutritional substances more beneficial to the utilization of microorganisms for the subsequent third-step fermentation process; in the process of the third fermentation step, the fermentation products of the bacillus thuringiensis and the bacillus laterosporus have excellent antibacterial effect. The fermentation liquor obtained by three steps of fermentation can effectively reduce the infection of crops to diseases and insect pests.
A cultivation method for preventing ginger diseases and insect pests comprises ginger seed treatment, soil preparation planting and cultivation management, and is characterized in that: the ginger seed treatment is to sequentially carry out seed sunning treatment, soaking treatment and germination accelerating treatment on ginger seeds, wherein the soaking treatment is to add purified water into fermentation liquor for dilution, soak ginger seeds after seed sunning treatment into the diluted fermentation liquor, drag out after 1-2 h, and drain water.
Further, in the diluted fermentation liquid, the mass ratio of the fermentation liquid to the purified water is 0.3:0.7-0.4:0.6.
Further, the seed sunning treatment is to sun-seed ginger seeds for 2-3 days in a sunny day 25-30 days before sowing.
And the germination accelerating treatment is to tedly shine the soaked ginger seeds for 5-7 days, and cut the ginger seeds into small blocks when the buds grow to 1-2 cm, wherein each small block contains 3-4 buds.
Further, the soil preparation planting is to deeply turn the land for cultivating ginger, then wrap the ginger blocks by fermented fermentation residues, and then directly plant the ginger blocks, wherein the wrapping thickness is 1-2 cm.
As the cellulase is generated during the propagation of the bacillus amyloliquefaciens and is an important factor for the pathogenicity of the bacterial wilt, the pathogenicity probability of the bacterial wilt is improved. The fermented dregs are wrapped on the soaked ginger seeds, the fermented dregs not only contain rich antibacterial components, but also have a large amount of nutritional factors required by plant growth, and the ginger seeds are soaked by the fermentation liquid to form good antibacterial isolation rings around the ginger, so that invasion of diseases and insect pests is blocked from inside to outside, pathogenic bacteria such as bacterial wilt are killed before the ginger seeds are infected, cellulase in the fermentation liquid cannot be utilized, cross infection among ginger plants is blocked to the greatest extent, and the morbidity of the ginger is reduced.
Further, the cultivation management is to spray diluted fermentation liquor once every two months in the whole growth period of ginger, the soil humidity is guaranteed to be 50-60%, the diluted fermentation liquor is diluted by adding water into the fermentation liquor, and the mass ratio of the fermentation liquor to the water is 0.15:0.85-0.2:0.8.
In the growth process of ginger, dilute fermentation liquor is sprayed into soil, so that antibacterial components in the soil are maintained at a certain concentration, meanwhile, fermentation residues wrapped around ginger seeds have a better adsorption aggregation effect on the sprayed fermentation liquor compared with the soil, so that active ingredients of the fermentation liquor are mainly aggregated at the root of the ginger, antibacterial and growth promotion energy efficiency of the sprayed fermentation liquor are further improved, fermentation residues are placed into the soil for continuously planting ginger, and the mode of spraying the fermentation liquor is matched, so that the soil performance of the planted ginger is optimized, pathogenic bacteria accumulation in the soil is reduced, and continuous planting of subsequent ginger is facilitated.
Placing the fermentation residue in ginger planting soil, continuously spraying fermentation liquid,
most specifically, the cultivation method for preventing ginger diseases and insect pests is characterized by comprising the following steps:
s1, preparing fermentation liquor
(1) Preparation of mixed powder
Taking 30-50 parts of Chinese yam, 10-15 parts of baical skullcap root, 6-10 parts of patrinia herb and 3-5 parts of Chinese prickly ash, placing the Chinese yam and the Chinese prickly ash in a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30-35 minutes at 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:3-5:0.05-0.08:0.01-0.03;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after 20 days of continuous fermentation, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4;
s2, ginger seed treatment
(1) Seed sunning treatment
Ginger seeds with short internodes and large size and without plant diseases and insect pests are selected, and the seeds are sun-dried for 2-3 days in a sunny day 25-30 days before sowing;
(2) Soaking treatment
Adding purified water into the fermentation liquor prepared in the step S1 for dilution, soaking ginger seeds after sun-drying treatment in the diluted fermentation liquor for 1-2 hours, fishing out, draining water, wherein the mass ratio of the fermentation liquor to the purified water is 0.3:0.7-0.4:0.6;
(3) Germination accelerating treatment
Tedding the soaked ginger seeds for 5-7 days, and cutting the ginger seeds into small blocks when buds grow to 1-2 cm, wherein each small block contains 3-4 buds;
s2, soil preparation and planting
Deeply turning the land for cultivating ginger, wherein the turning depth is 20-25 cm, wrapping the planted ginger seed small blocks with fermentation residues in the step S1 until the day before planting, wherein the wrapping thickness is 1-2 cm, deeply sowing the wrapped ginger seed blocks according to the upward bud, and keeping the plant row spacing 18cm x 25cm;
s4, cultivation management
(1) The whole growth period ensures that the water content of the soil is 50-60%, when the emergence rate reaches 60%, the first bio-organic fertilizer is given, and 60-70 kg of bio-organic fertilizer is fertilized per mu calculated, and when the emergence rate of the ginger exceeds 80%, the humic acid is given to ferment chicken manure, and 30-40 kg of bio-organic fertilizer is fertilized per mu;
(2) After all seedlings emerge, spraying 2% -3% of potassium dihydrogen phosphate aqueous solution, wherein the consumption of each mu is 20-30 kg;
(3) And spraying the diluted fermentation liquor once every two months, wherein the spraying amount of each time is 200 kg per mu, and the mass ratio of the fermentation liquor to water in the diluted fermentation liquor is 0.15:0.85-0.2:0.8.
The invention has the following technical effects:
according to the invention, the traditional Chinese medicines are subjected to three-step fermentation, the obtained fermentation liquor is used for soaking ginger seeds, the soaked ginger seeds are wrapped by the fermentation residues, and are planted, and the fermentation liquor is sprayed and diluted in the cultivation process, so that the effects of inhibiting the infection of diseases and insect pests, enabling the infection rate to be as low as 0.83%, enabling the nutrition components in the fermentation liquor to be efficiently supplied to the growth of the ginger, remarkably improving the yield of the ginger, reaching more than 6000 kg/mu, and improving the yield by 1.07 times compared with the planting mode of the fermentation liquor and the cultivation method which are not adopted.
Detailed Description
The present invention is described in detail below by way of examples, which are necessary to be pointed out herein for further illustration of the invention and are not to be construed as limiting the scope of the invention, since numerous insubstantial modifications and adaptations of the invention will be to those skilled in the art in light of the foregoing disclosure.
The microbial strain adopted by the invention is CGMCC 1.857, bacillus subtilis (Bacillus subtilis) is CGMCC 1.15792, bacillus thuringiensis (Bacillus thuringiensis) is CGMCC 1.15822 and bacillus laterosporus (Brevibacillus laterosporus) is CGMCC 1.15160, and the strains are all commercial products. The biological fertilizer and humic acid fermented chicken manure used in the invention are purchased from Hebei Kang Dong fertilizer industry Co.
Example 1
A cultivation method for preventing diseases and insect pests of ginger comprises the following steps:
s1, preparing fermentation liquor
(1) Preparation of mixed powder
Taking 40 parts of Chinese yam, 12 parts of baical skullcap root, 8 parts of dahurian patrinia herb and 4 parts of Chinese prickly ash, putting the Chinese yam, the baical skullcap root and the dahurian patrinia herb into a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30 minutes at the temperature of 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, and stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:4:0.06:0.02;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after 20 days of continuous fermentation, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of the mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.4:0.6:0.2:0.4;
s2, ginger seed treatment
(1) Seed sunning treatment
Ginger seeds with short internodes and large size and without plant diseases and insect pests are selected, and the seeds are selected to be sunned for 3 days in a sunny day 25 days before sowing;
(2) Soaking treatment
Adding purified water into the fermentation liquor prepared in the step S1 for dilution, soaking ginger seeds after sun-drying treatment in the diluted fermentation liquor for 1.5 hours, fishing out, draining water, wherein the mass ratio of the fermentation liquor to the purified water is 0.3:0.7;
(3) Germination accelerating treatment
Tedding the soaked ginger seeds for 6 days, and cutting the ginger seeds into small blocks when buds grow to 1-2 cm, wherein each small block contains 3-4 buds;
s2, soil preparation and planting
Deeply turning the land for cultivating ginger to 20-25 cm, wrapping the planted ginger seed small blocks with fermentation residues in the step S1 until the day before planting, wherein the wrapping thickness is 1-2 cm, deeply sowing the wrapped ginger seed blocks according to the upward bud, and keeping the plant spacing 18cm x 25cm;
s4, cultivation management
(1) The whole growth period ensures that the water content of the soil is 50% -60%, when the emergence rate reaches 60%, the first bio-organic fertilizer is given, and calculated by mu, 65 kg of bio-organic fertilizer is applied per mu, and when the emergence rate of ginger exceeds 80%, 35 kg of humic acid fermented chicken manure is given, and the fertilizer is applied per mu;
(2) After all seedlings emerge, spraying 2% -3% of potassium dihydrogen phosphate aqueous solution, wherein the consumption of each mu is 20-30 kg;
(3) And spraying the diluted fermentation liquor once every two months, wherein the spraying amount of each time is 200 kg per mu, and the mass ratio of the fermentation liquor to water in the diluted fermentation liquor is 0.15:0.85.
Comparative example 1:
in comparison with example 1, in preparing a fermentation broth, bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and Brevibaciens laterosporus were added simultaneously to perform one-step fermentation. The remaining steps were the same as in example 1. The preparation steps of the specific fermentation liquor and fermentation residues are as follows:
(1) Preparation of mixed powder
Taking 40 parts of Chinese yam, 12 parts of baical skullcap root, 8 parts of dahurian patrinia herb and 4 parts of Chinese prickly ash, putting the Chinese yam, the baical skullcap root and the dahurian patrinia herb into a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30 minutes at the temperature of 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, and stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:4:0.06:0.02;
(3) Fermentation
Adding bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus into a fermentation substrate, setting the fermentation temperature to be 28-32 ℃, fermenting, ending the fermentation after continuous fermentation for 20 days, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of the mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.4:0.6:0.2:0.4.
In the fermentation broth prepared in comparative example 1, since all microorganisms were fermented in one step, antagonistic competition was generated to some extent between each other, and the effective components in the fermentation broth were changed.
Comparative example 2
The same fermentation broth and fermentation residue were used as in example 1, except that in the cultivation-management step, the spray dilution fermentation broth in step (3) was not performed.
Comparative example 3
Compared with example 1, the ginger is soaked by the same fermentation liquid, and the same diluted fermentation liquid is sprayed in the cultivation and management process, except that the ginger seeds are not wrapped by fermentation residues when being planted, and the rest steps are completely consistent with those of example 1.
Example 2
A cultivation method for preventing diseases and insect pests of ginger is characterized by comprising the following steps:
s1, preparing fermentation liquor
(1) Preparation of mixed powder
Taking 50 parts of Chinese yam, 15 parts of baical skullcap root, 6 parts of dahurian patrinia herb and 3 parts of Chinese prickly ash, putting the Chinese yam, the baical skullcap root and the 3 parts of Chinese prickly ash into a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 35 minutes at the temperature of 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, and stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:5:0.08:0.03;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after 20 days of continuous fermentation, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of the mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.5:0.7:0.3:0.4;
s2, ginger seed treatment
(1) Seed sunning treatment
Ginger seeds with short internodes and large size and without plant diseases and insect pests are selected, and the seeds are selected to be sunned for 3 days in a sunny day 25 days before sowing;
(2) Soaking treatment
Adding purified water into the fermentation liquor prepared in the step S1 for dilution, soaking ginger seeds after sun-drying treatment in the diluted fermentation liquor, fishing out after 2 hours, and draining water, wherein the mass ratio of the fermentation liquor to the purified water is 0.4:0.6;
(3) Germination accelerating treatment
Tedding the soaked ginger seeds for 7 days, and cutting the ginger seeds into small blocks when buds grow to 1-2 cm, wherein each small block contains 3-4 buds;
s2, soil preparation and planting
Deeply turning the land for cultivating ginger to 20-25 cm, wrapping the planted ginger seed small blocks with fermentation residues in the step S1 until the day before planting, wherein the wrapping thickness is 1-2 cm, deeply sowing the wrapped ginger seed blocks according to the upward bud, and keeping the plant spacing 18cm x 25cm;
s4, cultivation management
(1) The whole growth period ensures that the water content of the soil is 50% -60%, when the emergence rate reaches 60%, the first bio-organic fertilizer is given, and 60 kg of bio-organic fertilizer is fertilized per mu calculated, and when the emergence rate of the ginger exceeds 80%, 40 kg of humic acid fermented chicken manure is given, and the fertilizer is applied per mu;
(2) After all seedlings emerge, spraying 3% potassium dihydrogen phosphate aqueous solution, wherein the dosage per mu is 30 kg;
(3) The diluted fermentation liquid is sprayed once every two months, the spraying amount is 200 kg per mu each time, and the mass ratio of the fermentation liquid to the water in the diluted fermentation liquid is 0.2:0.8.
Example 3
A cultivation method for preventing diseases and insect pests of ginger is characterized by comprising the following steps:
s1, preparing fermentation liquor
(1) Preparation of mixed powder
Taking 30 parts of Chinese yam, 10 parts of baical skullcap root, 10 parts of dahurian patrinia herb and 5 parts of Chinese prickly ash, putting the Chinese yam, the baical skullcap root and the dahurian patrinia herb into a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30 minutes at the temperature of 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, and stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:3:0.05:0.01;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after 20 days of continuous fermentation, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of the mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.3:0.5:0.2:0.3;
s2, ginger seed treatment
(1) Seed sunning treatment
Ginger seeds with short internodes and large size and without plant diseases and insect pests are selected, and the seeds are selected to be sunned for 2 days in a sunny day 30 days before sowing;
(2) Soaking treatment
Adding purified water into the fermentation liquor prepared in the step S1 for dilution, soaking ginger seeds after sun-drying treatment in the diluted fermentation liquor, fishing out after 1h, and draining water, wherein the mass ratio of the fermentation liquor to the purified water is 0.35:0.65;
(3) Germination accelerating treatment
Tedding the soaked ginger seeds for 5 days, and cutting the ginger seeds into small blocks when buds grow to 1-2 cm, wherein each small block contains 3-4 buds;
s2, soil preparation and planting
Deeply turning the land for cultivating ginger to 20-25 cm, wrapping the planted ginger seed small blocks with fermentation residues in the step S1 until the day before planting, wherein the wrapping thickness is 1-2 cm, deeply sowing the wrapped ginger seed blocks according to the upward bud, and keeping the plant spacing 18cm x 25cm;
s4, cultivation management
(1) The whole growth period ensures that the water content of the soil is 50% -60%, when the emergence rate reaches 60%, the first bio-organic fertilizer is given, and 70 kg of bio-organic fertilizer is applied per mu calculated, and when the emergence rate of the ginger exceeds 80%, 30 kg of humic acid fermented chicken manure is given, and the fertilizer is applied per mu;
(2) After all seedlings emerge, spraying 2% potassium dihydrogen phosphate aqueous solution, wherein the consumption of each mu is 20-30 kg;
(3) And spraying the diluted fermentation liquor once every two months, wherein the spraying amount of each time is 200 kg per mu, and the mass ratio of the fermentation liquor to water in the diluted fermentation liquor is 0.2:0.8.
7 mu of land is selected as an experimental planting land (soil for more than 3 years of continuous planting of ginger) in the same area, the land is divided into 7 groups, each group is 1 mu, the same ginger is planted in the methods of examples 1, 2 and 3, comparative experiment 1, comparative experiment 2 and comparative experiment 3 for 8 months, the survival rate after planting for 3 months, the disease and pest infection rate after planting for 8 months and the disease type distribution are recorded, and the yield (kg/mu) after planting is finished is shown in the table 1.
Table 1:
it can be seen that the survival rate of ginger seeds is only 81%, the infection rate of diseases and insect pests is up to 17.64% and the yield of ginger is 3014 kg/mu. In comparative example 1, the same ratio of traditional Chinese medicine was used, and the fermentation liquor and the fermentation residues obtained by one-step fermentation were used in the cultivation process, the survival rate of ginger was 92%, the total infection rate was reduced to 7.41%, and the fermentation liquor fermented by the traditional Chinese medicine used in comparative example 2, but since the fermentation liquor was not sprayed during the cultivation management, the leaf infection rate of leaf blight, anthracnose and the like was increased in proportion under the condition of reduced total infection rate. In the comparative example 3, the total infection rate is 6.79%, and the ginger seeds are not wrapped by the fermented residues, so that a complete antibacterial isolation ring is not formed, the occupation of the ginger blast in the infected diseases and insect pests is large, the fermentation liquor is spread in soil after the later period of spraying diluted fermentation liquor, the effect of the fermentation liquor on the ginger roots is difficult to gather, and the final yield of the ginger is not very high, but only 3683 kg/mu. According to the invention, ginger seeds are soaked in the fermentation liquid, and are planted by wrapping the ginger seeds with the fermentation residues, so that a good and complete antibacterial isolation ring is formed in soil, diseases and insect pests in the soil are effectively isolated, meanwhile, the fermentation liquid is sprayed and diluted during later cultivation management, the fermentation residues can be well gathered to the roots of the ginger, the bacteria are continuously inhibited, meanwhile, nutrition components are intensively and effectively supplied, the growth of the ginger is effectively promoted, the yield of the ginger is improved, the final yield reaches more than 6000 kg/mu, and compared with a CK group, the yield is improved by 1.07 times.
When the method is used for planting ginger for a long time, the fermented dregs are mixed into soil, and the nutrient components and microbial fermentation products in the fermentation liquid are adsorbed, so that the soil is improved, and the ginger is continuously planted.

Claims (10)

1. A fermentation broth for preventing crop diseases and insect pests, which is characterized in that: according to the weight portions, 30 to 50 portions of yam, 10 to 15 portions of baikal skullcap root, 6 to 10 portions of patrinia herb and 3 to 5 portions of pricklyash peel are crushed and mixed into mixed powder, and the mixed powder is sterilized and then subjected to fermentation treatment, wherein the fermentation treatment adopts the steps of first fermentation by adopting bacillus amyloliquefaciens, second fermentation by adopting bacillus subtilis, and third fermentation by adopting bacillus thuringiensis and bacillus laterosporus.
2. A fermentation broth for preventing crop disease and insect pests according to claim 1, wherein: mixing the mixed powder with purified water, peptone and sodium chloride uniformly to form a fermentation substrate before fermentation, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is (1:3) - (5): 0.05-0.08:0.01-0.03.
3. A fermentation broth for preventing crop diseases and insect pests according to claim 1 or 2, wherein: in the fermentation treatment, the mass ratio of the mixed powder in the fermentation substrate to the viable count of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and Brevibacillus laterosporus is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4.
4. A method for preparing the fermentation broth for preventing crop diseases and insect pests according to claim 3, wherein: crushing and mixing Chinese yam, baical skullcap root, dahurian patrinia herb and Chinese prickly ash to obtain mixed powder, sterilizing, adding purified water, peptone and sodium chloride, uniformly mixing to form a fermentation substrate, and then carrying out fermentation treatment, wherein the fermentation treatment adopts the steps of first-step fermentation by adopting bacillus amyloliquefaciens, second-step fermentation by adopting bacillus subtilis, and third-step fermentation by adopting bacillus thuringiensis and Brevibaciens laterosporus.
5. The method for preparing the fermentation broth for preventing crop diseases and insect pests according to claim 4, wherein the method comprises the following steps: the fermentation temperature in the first step is 28-30 ℃, the fermentation time is 7 days, the fermentation temperature in the second step is 30-35 ℃, the fermentation time is 10 days, the fermentation temperature in the third step is 25-30 ℃, and the fermentation time is 15-20 days.
6. A preparation method of fermentation liquor for preventing crop diseases and insect pests is characterized by comprising the following steps:
(1) Preparation of mixed powder
Taking 30-50 parts of Chinese yam, 10-15 parts of baical skullcap root, 6-10 parts of patrinia herb and 3-5 parts of Chinese prickly ash, placing the Chinese yam and the Chinese prickly ash in a universal pulverizer, pulverizing and sieving the powder with a 12-mesh sieve to obtain mixed powder;
(2) Preparation of fermentation substrates
Placing the mixed powder into a high-pressure steam sterilizing pot, sterilizing for 30-35 minutes at 115 ℃, taking out, cooling, adding purified water, peptone and sodium chloride, stirring and mixing uniformly to obtain a fermentation substrate, wherein the mass ratio of the mixed powder to the purified water to the peptone to the sodium chloride is 1:3-5:0.05-0.08:0.01-0.03;
(3) Fermentation
Adding bacillus amyloliquefaciens into a fermentation substrate, setting the fermentation temperature to be 28-30 ℃, carrying out first-step fermentation, adding bacillus subtilis after 7 days of fermentation, setting the fermentation temperature to be 30-35 ℃, carrying out second-step fermentation, adding bacillus thuringiensis and bacillus laterosporus after 10 days, setting the fermentation temperature to be 25-30 ℃, carrying out third-step fermentation, ending fermentation after 20 days of continuous fermentation, and collecting fermentation liquor and fermentation residues after filtration, wherein the mass ratio of mixed powder in the fermentation substrate to the viable bacteria of bacillus amyloliquefaciens, bacillus subtilis, bacillus thuringiensis and bacillus laterosporus is 50:0.3-0.5:0.5-0.7:0.2-0.3:0.3-0.4.
7. A cultivation method for preventing ginger diseases and insect pests based on the fermentation broth prepared by the method of claim 6, which comprises ginger seed treatment, soil preparation planting and cultivation management, and is characterized in that: the ginger seed treatment is to sequentially carry out seed sunning treatment, soaking treatment and germination accelerating treatment on ginger seeds, wherein the soaking treatment is to add purified water into fermentation liquor for dilution, soak ginger seeds after seed sunning treatment into the diluted fermentation liquor, drag out after 1-2 h, and drain water.
8. The cultivation method for preventing ginger diseases and insect pests according to claim 7, wherein: in the diluted fermentation liquor, the mass ratio of the fermentation liquor to the purified water is 0.3:0.7-0.4:0.6.
9. A method of growing ginger plants and plants according to claim 7 or 8, wherein: the germination accelerating treatment is to tedly shine the soaked ginger seeds for 5-7 days, and cut the ginger seeds into small blocks when the buds grow to 1-2 cm, wherein each small block contains 3-4 buds.
10. A method of growing ginger plant diseases and insect pests according to any of claims 7-9, wherein: the cultivation management is to spray diluted fermentation liquor once every two months in the whole growth period of ginger, the soil humidity is guaranteed to be 50-60%, the diluted fermentation liquor is diluted by adding water into the fermentation liquor, and the mass ratio of the fermentation liquor to the water is 0.15:0.85-0.2:0.8.
CN202310793526.9A 2023-06-30 2023-06-30 Cultivation method for preventing diseases and insect pests of ginger Pending CN116831150A (en)

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Publication number Priority date Publication date Assignee Title
CN117751800A (en) * 2023-12-07 2024-03-26 重庆文理学院 Cultivation method for preventing and controlling gray mold of kiwi fruits

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CN112553122A (en) * 2020-12-25 2021-03-26 青岛农业大学 Bacillus amyloliquefaciens, microbial inoculum and preparation method and application thereof
CN115606463A (en) * 2021-07-15 2023-01-17 黔东南苗族侗族自治州农业科学院 Ginger planting and green pest prevention and control method
CN116098173A (en) * 2023-02-20 2023-05-12 广西科胜生物科技有限公司 Preparation method and application of extract for preventing and treating citrus anthracnose

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Publication number Priority date Publication date Assignee Title
CN112553122A (en) * 2020-12-25 2021-03-26 青岛农业大学 Bacillus amyloliquefaciens, microbial inoculum and preparation method and application thereof
CN115606463A (en) * 2021-07-15 2023-01-17 黔东南苗族侗族自治州农业科学院 Ginger planting and green pest prevention and control method
CN116098173A (en) * 2023-02-20 2023-05-12 广西科胜生物科技有限公司 Preparation method and application of extract for preventing and treating citrus anthracnose

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