|Table of Contents|

Effect of Penicillium Fermented Liquid on Seedling Growth and Physiological Characteristics of Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年03期
Page:
399-404
Research Field:
Publishing date:

Info

Title:
Effect of Penicillium Fermented Liquid on Seedling Growth and Physiological Characteristics of Soybean
Author(s):
TAO Bo;  ZHANG Jian;  HAN Yu-jun;  WANG Xiao-qin;  QIAO Yu-xin;  ZU Yong-ping
(College of Agriculture, Northeast Agricultural University, Harbin 150030, China)
Keywords:
Penicillium fermented liquid;  Soybean;  Root activity;  Superoxide dismutase(SOD);  Peroxidase(POD);  Catalase(CAT)
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.03.0399
Abstract:
In this paper，indoor physical test and biochemical methods were used to research the infuence of penicillium fermented liquid to soybean seedling growth and physiological characteristics. The results showed that after the soybean seed and foliage treated with the certain concentration fermented liquid treatment, soybean seedling growth was rising significantly, the plant height, root length, fresh weight and root fresh weight of soybean were significantly improved, and the growth status was better than control, and different concentrations had obvious differences. When the fermented liquid concentration get 5 g·L-1, the effect was the best.Especially the root fresh weight, promoted rate reached 56.21%, enhanced seedling root activity at the same time, the maximum could increase by 57.82%. After seed and foliage treatment, the increment of the chlorophyll content were 41.25% and 15.40% respectively, superoxide dismutase (SOD) were 12.2% and 11.70%, peroxidase were 31.33% and 29.95%, hydrogen peroxide enzyme activity were 42.8% and 20.0%.It provides important theoretical basis for fermented liquid application in soybean field and improving soybean yield.

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Last Update: 2017-06-28