Response of Soil Microbial Properties to Vegetation Transformation by Gradual Substitution Chestnut with Tea and Bamboo

XU Qiu-fang; TIAN Tian; WU Jia-sen; JIANG Pei-kun

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Response of Soil Microbial Properties to Vegetation Transformation by Gradual Substitution Chestnut with Tea and Bamboo

更新时间：2024-11-07

- Response of Soil Microbial Properties to Vegetation Transformation by Gradual Substitution Chestnut with Tea and Bamboo
- Vol. 25, Issue 3, (2011)
- 作者机构：
  
  1. 浙江农林大学,环境与资源学院,浙江临安,311300
  2. 浙江农林大学浙江省森林生态系统碳循环与固碳减排重点实验室,浙江临安,311300
- 作者简介：
- 基金信息：
- DOI：
  CLC： S154.3
- Published：2011
- 稿件说明：
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XU Qiu-fang, TIAN Tian, WU Jia-sen, et al. Response of Soil Microbial Properties to Vegetation Transformation by Gradual Substitution Chestnut with Tea and Bamboo[J]. 2011, 25(3).
DOI：

XU Qiu-fang, TIAN Tian, WU Jia-sen, et al. Response of Soil Microbial Properties to Vegetation Transformation by Gradual Substitution Chestnut with Tea and Bamboo[J]. 2011, 25(3). DOI：

摘要

为评价板栗林(套)改种茶树和毛竹对土壤质量的影响

2009年在板栗林、茶树和毛竹林分别采集3个剖面土壤样品

分析土壤生物学性质。结果表明

板栗套(改)种茶树和毛竹10a后

表层0-20cm土壤总有机碳分别增加15.05%和10.47%

20-40cm的增幅分别为60.37%和24.94%

40-60cm的增幅分别为76.34%和6.09%。表层0-20cm土壤微生物量碳分别增加22.17%和16.46%

20-40cm的增幅分别为9.87%和-6.89%

40-60cm的增幅分别为54.82%和23.93%。板栗(套)改种茶树和毛竹后

表层土壤脂肪酸总量分别增加50.25%和36.69%

细菌比例增加

放线菌比例下降

真菌比例则茶树林最高

其次是板栗林

毛竹林最低。有机质含量高的土壤能检测到近50种脂肪酸

但38～40种微生物脂肪酸为所有土壤所共有。以38种脂肪酸进行的主成分分析和冗余分析表明:(1)原板栗林土壤3个样地的微生物区系相似度高

而茶树和毛竹林3个样地之间土壤微生物则差异较大

说明尚未形成特征区系;(2)影响微生物生物学性质的主要因素是有机质含量。结论:板栗(套)改种茶树和毛竹均能改善土壤质量

且...

Abstract

A trial of vegetation transformation by gradually replacing chestnut with tea and bamboo(phyllostachy pubescens) was conducted in 1999 in order to restoration of soil quality of chestnut forest.Soil under different forest was collected to evaluate the effect of vegetation transformation on soil qualities in 2009.In comparison with chestnut forest

total organic C of surface soil(0-20 cm) under tea and bamboo forest were respectively increased by 15.05% and 10.47% after 10 years substitution

subsoil of layer ...

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