【摘要】 以甜樱桃‘红灯’为供试品种，将3种微生物菌剂(胶冻样类芽孢杆菌、巨大芽孢杆菌和侧孢芽孢杆菌)与不同氮肥水平(不减氮、减氮10%、减氮20%)配合施用，探讨微生物菌剂与减氮配施对甜樱桃果实品质的影响。结果表明：3种微生物菌剂配施减氮处理均能在一定程度上提高甜樱桃果实品质。胶冻样类芽孢杆菌+减氮10%处理的甜樱桃果实可溶性固形物和可溶性糖含量分别较对照提高了11.85%和32.20%，可滴定酸含量较对照降低了26.05%；巨大芽孢杆菌+减氮10%处理的甜樱桃果实总酚和黄烷醇含量分别较对照降低了25.12%和18.31%，总酚含量较对照提高了21.39%；胶冻样类芽孢杆菌+减氮10%处理对甜樱桃果实总酚、总黄酮和黄烷醇含量的影响次之。综合来看，微生物菌剂与减氮配施模式可提升甜樱桃果实品质，其中以胶冻样类芽孢杆菌+减氮10%处理效果最佳。更多还原

【Abstract】 The sweet cherry variety ’Hongdeng’ was planted and treated with three microbial inoculants (Paenibacillus mucilaginosus,Bacillus megaterium,and Brevibacillus laterosporus) in combination with different nitrogen fertilizer levels (no reduction in nitrogen fertilizer,10% reduction in nitrogen fertilizer,and 20% reduction in nitrogen fertilizer).The effects of the combined application of microbial inoculants with reduced nitrogen fertilizer on the fruit quality of sweet cherry were studied.The results showed that the combined application of three microbial inoculants with reduced nitrogen fertilizer improved the fruit quality of sweet cherry to a certain extent.Compared with the control,the treatment of P.mucilaginosus combined with a 10% reduction in nitrogen fertilizer increased the soluble solids and soluble sugar content in the fruits by 11.85% and 32.20%,respectively,while reducing the titratable acid content by 26.05%.The treatment of B.megaterium combined with a 10% reduction in nitrogen fertilizer reduced the total phenol and flavanol content in the fruits by 25.12% and 18.31%,respectively,while increasing the total phenol content by 21.39%.The treatment of P.mucilaginosus combined with a 10% reduction in nitrogen fertilizer had the second-best effects on the total phenol,total flavonoid,and flavanol content in sweet cherry fruits.In conclusion,the combined application of microbial inoculants with reduced nitrogen fertilizer can improve the fruit quality of sweet cherry,and the treatment of P.mucilaginosus combined with a 10% reduction in nitrogen fertilizer has the best effect.更多还原