新疆叶城两种主栽红枣土壤养分、微生物多样性与营养品质的比较分析

比较新疆叶城两种主栽红枣—骏枣与灰枣的土壤养分、微生物多样性和枣营养品质之间的差异，分析土壤养分、微生物与枣营养品质之间的相关性，从土壤养分、微生物角度研究枣营养品质的影响因素。通过化学分析法测定叶城骏枣与灰枣土壤养分、枣营养品质指标，高通量测序分析土壤微生物多样性，将土壤养分和微生物优势门属微生物进行冗余分析，研究枣营养品质指标与土壤养分、微生物功能类群的相关性。结果显示，新疆叶城两种主栽红枣土壤的全氮、速效氮、有机质含量显著不同；细菌群落变化的主要原因是土壤TN(全氮)值，真菌群落变化的主要原因是土壤AN(速效氮)值。两种主栽红枣土壤微生物多样性显示，骏枣土壤微生物在细菌水平上具有更高的物种丰富性和多样性，薄壁杆菌属(Gracilibacillus)、芽胞杆菌目(Bacillales)等溶磷微生物、固氮微生物等功能土壤微生物相对丰度和占比较高，差异显著；枣营养品质，尤其是不可溶膳食纤维、Fe、K、Zn的含量差异明显。而不可溶膳食纤维、K、蔗糖含量与TP(全磷)、OM(有机质)存在显著负相关；Fe、Zn含量与薄壁杆菌属、芽胞杆菌目等九类功能微生物存在显著正相关；Mg、可溶性糖、可溶性...

Comparative Analysis of Soil Nutrient, Microbial Diversity and Nutrient Quality of Two Main Varieties of Jujube in Yecheng, Xinjiang

The differences of soil nutrients, microbial diversity and nutritional quality of jujube were compared between Junzao and Huizao, two main types of jujube planted in Yecheng, Xinjiang. The correlation between soil nutrients, microorganisms and nutritional quality of jujube was analyzed, and the influencing factors of nutritional quality of jujube were studied from the perspective of soil nutrients and microorganisms. Soil nutrients and nutrient quality indexes of jujube were determined by chemical analysis, and soil microbial diversity was analyzed by high-throughput sequencing. The correlation between nutrient quality indexes of jujube and soil nutrients and microbial functional groups was studied by redundancy analysis of soil nutrients and microbial dominant phyla and genera. The results showed that the contents of total nitrogen (TN), available nitrogen(AN) and organic matter in soil of two main jujube in Yecheng, Xinjiang were significantly different. The main reason for the change of bacterial community was soil TN value, and the main reason for the change of fungal community was soil AN value. The soil microbial diversity of Junzao jujube was higher than that of Huizao jujube. The soil microbial abundance and diversity of Junzao jujube were higher on the bacterial level, and the relative abundance and proportion of functional soil microorganisms such as Gracilibacillus, Bacillales and other phosphorous soluble microbes, nitrogen fixing microbes were higher, and the difference was significant. The nutritional quality of jujube, especially the contents of insoluble dietary fiber, Fe, K and Zn were significantly different. And insoluble dietary fiber, K and sucrose contents were negatively correlated with TP (total phosphorus) and OM (organic matter). The contents of Fe and Zn were positively correlated with Gracilibacillus and Bacillales. The contents of Mg, soluble sugar and soluble dietary fiber were negatively correlated with Paenibacillaceae. The correlation results showed that the nutritional quality of jujube was closely related to soil nutrients and microbial functional groups, and the combined effects of soil nutrients and microorganisms also affected the nutritional quality of jujube fruit.