Facility vegetable mycorrhiza production method

Abstract

The invention relates to a method for producing protective vegetable fungus root sprout, comprising the following steps: 1) planting susceptive crop after inoculating the bush AMF for sterilized organic soil or soil, taking the strand roots of plant or fungus root spore as inoculating bacteria; 2) sterilizing seedling soil or medium; 3) loading the sterilized soil into dish, spraying the inoculating bacteria onto soil, 4) sowing on the dish, then covering with sterilized soil for seedling in greenhouse. The invention is characterized by the low cost, good popularity and simple operation. The bacteria can on one side increase the usage of nutrient and water and fertilizer under organic cultivating condition, which results in productivity and quality improvement of vegetable; on the other side can strengthen the disease and drought resistance, reduce disease spread through soil and improve vegetable root condition.

Description

technical field [0001] The invention relates to the production field of agricultural facility vegetables, in particular to a production method of facility vegetable mycorrhizal seedlings. Background technique [0002] Since the reform and opening up, with the rapid increase of Chinese people's demand for vegetables, the area of ​​facility vegetables has developed rapidly, and the area of ​​various types of greenhouses, mainly high-efficiency and energy-saving solar greenhouses, has exceeded 300,000 hm 2 . The yield of vegetables in facilities is high, and the amount of chemical fertilizers used in cultivation is large. In addition, there is no natural precipitation in the facilities and the types of vegetables are mostly solanaceous fruits and melons. After years of continuous production of vegetables in facilities, the land is often prone to continuous cropping obstacles and soil salinization. And soil-borne diseases and insect pests are serious, resulting in a decline in ...

AI Technical Summary

Problems solved by technology

[0004] 1. Farmers adopt traditional seedling raising methods, the ability to control the facility environment is poor, and the emergence rate of vegetables is low and uneven.

[0005] 2. Greenhouse vegetables are produced year after year, soil continuous cropping obstacles are serious, and frequent soil-borne diseases have seriously affected the efficient production of facility vegetables. The use of chemical disinfection not only pollutes the environment, but also has adverse effects on soil microorganisms and vegetables, and its application is limited

[0006] 3. If high-temperature hot water disinfection method or geothermal heating method is used for high-temperature disinfection and sterilization of soil-borne diseases and insect pests in the soil of facilities, soil microorganisms can be completely killed to eliminate soil-borne diseases, but at the same time, beneficial soil microorganisms are also killed. , resulting in poor soil microorganisms and affecting the utilization of nutrients, which needs to be improved

[0007] 4. The organic soil cultivation technology of facility vegetables is an important direction to realize the sustainable development of vegetables, but the rhizosphere nutrition under organic cultivation cannot fully meet the needs of vegetable growth, which often leads to low vegetable yields and hinders the promotion and application of organic cultivation technology

[0008] 5. The extensive use of chemical fertilizers and mineral fertilizers in the production of vegetables in facilities has caused increasingly serious soil salinization and has adverse effects on the growth and development of vegetables. How to improve the salt tolerance and drought resistance of vegetables is an important scientific issue for achieving high and stable yields of vegetables