本文選題：設(shè)施蔬菜　切入點(diǎn)：臭氧水　出處：《上海師范大學(xué)》2017年博士論文　論文類型：學(xué)位論文

【摘要】：近年來,設(shè)施蔬菜的栽培方式已經(jīng)成為增加蔬菜產(chǎn)量的主要方式,同時也滿足了人們對反季節(jié)蔬菜品種的需求。然而,設(shè)施蔬菜溫暖、濕潤、密閉的環(huán)境為蔬菜病蟲害的生長提供了有利的滋生條件。為了控制病蟲害的生長增加農(nóng)作物的產(chǎn)量,人們通常利用防蟲網(wǎng)來抵御蟲害的侵入,但是蔬菜病害卻無法得到防治,只能依靠噴灑化學(xué)農(nóng)藥的方法控制病害,然而農(nóng)藥的使用和殘留引起了人類健康和環(huán)境污染等問題的挑戰(zhàn)。因此,降低農(nóng)藥使用量尋求農(nóng)藥的替代品已經(jīng)迫在眉睫。臭氧作為一種氧化性強(qiáng)、清潔、環(huán)保的廣譜殺菌劑,是理想的強(qiáng)氧化藥劑。與其它殺菌劑相比,臭氧不會造成任何殘留,已應(yīng)用于醫(yī)療、食品、農(nóng)業(yè)等多個領(lǐng)域。本研究具體研究結(jié)果如下:(1)臭氧水特性的研究:臭氧在水中的溶解度和降解度受到了溫度、水質(zhì)、溶劑等條件的影響,在溫度為15℃至35℃的水中,、水的溫度越高臭氧的分解速度越快,半衰期的時間越短;臭氧溶解在不同的水質(zhì)當(dāng)中,水質(zhì)越純,臭氧的溶解度越高且分解速度越慢;在100mL至500mL溶劑的水溶液中,溶劑越大臭氧的溶解度越低,但降解速度減緩。同時,我們發(fā)現(xiàn)臭氧水濃度越高水中的pH值越低,水溶液的酸度越高。明確試驗(yàn)中所用到的各臭氧水濃度的溶解和衰減趨勢,同時確定了溫室蔬菜中噴灑臭氧水的最佳時間。(2)臭氧水對不同蔬菜致病菌的作用效果:以致病細(xì)菌胡蘿卜軟腐歐氏桿菌(Erwinia carotovora subsp.carotovora)和茄雷爾氏菌(Ralstonia solanacearum),致病真菌立枯絲核菌(Rhizoctonia solani)、茄鏈格孢霉(Alternaria solani)和瓜棒孢霉菌(Corynespora cassiicola)為研究對象,通過不同濃度的臭氧水分別對各致病菌作用,確定抑制各致病菌的最適臭氧水濃度。結(jié)果表明:抑制胡蘿卜軟腐歐氏桿菌和茄科雷爾氏菌的臭氧水濃度分別為0.5mg/l和0.8mg/l。真菌方面采用將不同濃度的臭氧水直接噴灑菌體表面,結(jié)果表明:隨著臭氧水濃度的增加,真菌的生長速度逐漸減緩,濃度為4.5mg/l臭氧水對各真菌的抑制已顯露,臭氧水濃度為7.5mg/l時真菌基本無再生能力,這一結(jié)果為臭氧水噴灑蔬菜的可行性提供了重要的前提條件。(3)臭氧水對蔬菜生長的影響:本研究選用上海市常見的四種蔬菜包括青菜(brassicacampestrisssp.chinensis)、生菜(lactucasativavar.ramosa)、黃瓜(cucumissativus)和番茄(lycopersiconesculentum)進(jìn)行栽培。采用溫室栽培方式,在各蔬菜的生長期采用噴灑臭氧水的方法,比較了不同濃度的臭氧水(0,2,4,6,8,10和14mg/l)對蔬菜生長(包括株高、莖粗、葉面積等方面)和生理(光合活性和抗氧化系統(tǒng))等方面的影響。結(jié)果表明,2-8mg/l臭氧水噴灑青菜后,不會影響青菜的生物量,而高于8mg/l臭氧水會使青菜葉面出現(xiàn)灼傷,青菜可以忍耐的臭氧水濃度為4-8mg/l;不同濃度臭氧水對生菜作用后發(fā)現(xiàn),生菜所能忍耐臭氧水的濃度比青菜高,但高濃度14mg/l臭氧水會引起生菜葉片出現(xiàn)萎蔫、干枯等現(xiàn)象,噴灑生菜的最適臭氧水濃度為4-10mg/l;黃瓜葉片在受到不同濃度臭氧水作用后,雖然沒有引起葉片損傷的跡象,但是當(dāng)臭氧水濃度高于10mg/l時,會引起黃瓜株高變矮,雌花數(shù)下降,減產(chǎn)等現(xiàn)象,噴灑黃瓜的最適臭氧水濃度為6-10mg/l;番茄葉片受臭氧水噴灑后,10mg/l臭氧水會造成葉片發(fā)黃,噴灑番茄的最適臭氧水濃度為4-8mg/l。(4)臭氧水對設(shè)施蔬菜病蟲害的防治:以噴灑清水和農(nóng)藥作為對照,將4-6mg/l濃度的臭氧水噴灑到青菜葉表面和感染軟腐歐氏桿菌的生菜葉表面,分別統(tǒng)計(jì)了臭氧水對青菜蟲害以及對生菜軟腐病的防效。結(jié)果發(fā)現(xiàn):濃度約為6mg/l臭氧水可以預(yù)防青菜蟲害的發(fā)生,減少蟲害所造成的啃食,效果顯著;同時,此濃度條件的臭氧水對青菜和生菜軟腐病的防效比率71.2%。由此可見,合適濃度的臭氧水可以用于設(shè)施蔬菜的病蟲害防治。(5)應(yīng)用于設(shè)施蔬菜的臭氧裝置及噴灑臭氧水對土壤微生物的影響:綜合運(yùn)用臭氧發(fā)生技術(shù)和設(shè)施蔬菜的噴灑技術(shù),本研究研制了應(yīng)用于大面積設(shè)施蔬菜的臭氧水合成設(shè)備,采用鈦金爆氣裝置,增加了臭氧與水的接觸面積獲得高純度高濃度的臭氧水,并結(jié)合設(shè)施大棚中的微噴技術(shù),可以較大程度的滿足在大面積設(shè)施蔬菜生產(chǎn)中的病害防治,我們最終確定4-6 mg/L臭氧水噴灑蔬菜的劑量不應(yīng)超過133.4L/667m2。我們通過MisSeq 2×300 bp高通量測序來分析微生物多樣性分析了臭氧水對土壤微生物的影響。結(jié)果表明:以噴灑水和農(nóng)藥作為對照,臭氧水不會改變微生物群落結(jié)構(gòu),對組成土壤微生物中的重要的微生物群落無傷害。綜上所述,本研究利用臭氧水作為設(shè)施蔬菜病害防治的手段,分析了臭氧水對青菜、生菜、黃瓜和番茄中常見致病菌和以及處于生長階段各蔬菜的作用效果。作為一種抑菌劑,確定了臭氧水可以直接噴灑到正在生長的蔬菜表面,并最終確定了適合各蔬菜噴灑的最適臭氧水濃度,進(jìn)而利用4-6 mg/L臭氧水可以用于青菜蟲害和生菜軟腐病的防治,同時臭氧水可應(yīng)用于大面積設(shè)施蔬菜的生產(chǎn)中,不會對土壤微生物群落組成造成影響。本論文為解決蔬菜的安全問題,提供了新的借鑒,為臭氧水應(yīng)用于設(shè)施蔬菜成為農(nóng)藥的替代品奠定了理論基礎(chǔ)。
[Abstract]:In recent years, cultivation facilities vegetables has become the main way to increase the yield of vegetables, but also to meet the demand of anti season vegetable varieties. However, vegetable warm, moist, closed environment for the growth of vegetable pests provide breeding conditions favorable. In order to control pests and increase crop growth yield, people usually use invasive insect nets to resist pests, but vegetable diseases can not be control, can only rely on the method of spraying chemical pesticides to control the disease, but the use of pesticides and residues from human health and environmental pollution challenges. Therefore, to reduce the use of pesticides for pesticide alternatives is imminent. Ozone is a strong oxidizing, clean, environmentally friendly broad-spectrum fungicide, strong oxidizing agents is ideal. Compared with other fungicides, ozone does not create any residual, Has been used in medical, food, agriculture and other fields. The research results are as follows: (1) study on the characteristics of ozone water by ozone: water temperature, water solubility and degree of degradation, effect of solvent conditions, at the temperature of 15 DEG to 35 DEG C, the temperature of the water in water. The higher the ozone decomposition faster, half-life time is short; the ozone dissolved in different water quality, the water quality is pure, the higher the solubility of ozone decomposition and slower; in the 100mL aqueous solution to 500mL solvent, the greater the solubility of ozone is low, but the degradation rate slowed down. At the same time, we found that the higher the concentration of ozonated water in the lower the pH, the acidity of the aqueous solution. The higher the clear test used in the concentration of ozone water solubility and attenuation trend, and to determine the optimal time of ozone water spraying of greenhouse vegetables. (2) ozone water on Different Vegetable Pathogenic The effect of bacteria in pathogenic bacteria Erwinia aroideae (Erwinia carotovora subsp.carotovora) and eggplant rehl strains (Ralstonia, solanacearum) of pathogenic fungi Rhizoctonia solani (Rhizoctonia solani), tomato Alternaria (Alternaria solani) and melon (Corynespora cassiicola) 0536 rod as the research object, through the ozone water with different concentrations of each pathogen, determine the optimal concentration of ozone water inhibited the pathogen. The results showed that the concentration of ozone water inhibit Erwinia aroideae and Ralstonia solanacearum respectively for 0.5mg/l and 0.8mg/l. fungi with different concentrations of ozone water was directly sprayed surface, results show that: with the increase of ozone concentration, the growth rate of fungi decrease, concentration of ozone water on the inhibition of 4.5mg/l fungi have been revealed, the concentration of ozone water for 7.5mg/l without fungi The ability of regeneration, this result provides an important prerequisite for the ozone water spraying vegetables is feasible. (3) effects of ozone water on Vegetable Growth: four kinds of vegetables of Shanghai city including the common vegetables, lettuce (brassicacampestrisssp.chinensis) (lactucasativavar.ramosa) (cucumissativus), cucumber and tomato (lycopersiconesculentum) were cultivated. The greenhouse cultivation methods, using the method of spraying the ozone water in each growth period of vegetables, the ozone water of different concentrations (0,2,4,6,8,10 and 14mg/l) on the growth of vegetables (including plant height, stem diameter, leaf area) and physiological (photosynthetic activity and antioxidant system) and other aspects. The results show that 2-8mg/l, ozone water spraying vegetables, will not affect the biomass of vegetables, but higher than that of 8mg/l ozone water will make green foliage appear burns, the concentration of ozone water vegetables can endure 4-8mg/l; Different concentrations of ozone water found on lettuce. After that, the concentration of ozone water lettuce can endure higher than vegetables, but high 14mg/l concentration of ozone water will cause lettuce leaf wilting, dry phenomenon, spraying lettuce the optimum concentration of ozone water was 4-10mg/l; cucumber leaves under different concentration of ozone water, although no signs of injury caused by the blade, but when the concentration of ozone water is higher than 10mg/l, will cause the cucumber plant height, the number of female flower production decline, and other phenomena, the optimum spraying cucumber concentration of ozone water was 6-10mg/l; tomato leaves by ozone water after spraying, 10mg/l ozone water will cause yellow leaves, the optimum ozone spraying tomato the water concentration is 4-8mg/l. (4) control of ozone water on vegetable pests and disease: a spray of water and pesticides as control, the 4-6mg/l concentration of ozone water sprayed onto the surface of lettuce and green leaves infected with Erwinia. The leaf surface, respectively statistics of the ozone water on vegetable pests and lettuce soft rot disease prevention effect. The result shows that the concentration is about 6mg/l ozone water can prevent vegetable pests and reduce pests caused by eating, the effect is remarkable; at the same time, the ratio of 71.2%. thus preventing effect of ozone water concentration on the green vegetables and the soft rot of lettuce, the appropriate concentration of ozone water can be used for the prevention and control of vegetable pest. (5) effects of ozone device used in vegetable and spraying of ozone water on soil microorganisms: spraying technology using ozone technology and facilities vegetables, this study developed the equipment used in the synthesis of ozone water facilities a large area of vegetables, the titanium gas explosion device increases the contact area of ozone and water to obtain high concentration ozone water of high purity, combined with micro spray technology in greenhouse, can largely meet the Disease prevention and treatment of large area of vegetable production in the US, the final 4-6 mg/L ozone water spraying vegetables dose should not exceed 133.4L/667m2. by our MisSeq 2 * 300 BP high-throughput sequencing to analyze microbial diversity analysis of the effects of ozone water on soil microorganisms. The results showed that the pesticide spraying of water and ozone water as control. Do not change the microbial community structure, composition of soil microorganisms in important microbial communities without harm. In summary, this study by means of ozone water as the control of the greenhouse vegetable diseases, analysis of ozone water on vegetables, lettuce, cucumber and tomato pathogen and effect and in the growth stage of the vegetables. As a kind of the antibacterial agent, to determine the ozone water can be directly sprayed into the surface of vegetables are grown, and ultimately determine the optimal concentration of ozone water for spraying vegetables, Then use the 4-6 mg/L ozone water can be used to control vegetable pest and lettuce soft rot, and ozone water can be applied to a large area of vegetable production, which will not affect the soil microbial community. This paper is to solve the security problem of vegetables, provides a new reference for ozone water, used in vegetable a pesticide substitute has laid a theoretical foundation.

【學(xué)位授予單位】：上海師范大學(xué)
【學(xué)位級別】：博士
【學(xué)位授予年份】：2017
【分類號】：S436.3

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