丛枝菌根对蔬菜辛硫磷残留的影响-植物营养学专业论文.docx

摘要 关 键 词：丛枝菌根真菌，蔬菜，农药残留，有机磷农药，辛硫磷 论文类型：应用基础研究 II 摘要 Subject: Influences of Arbuscular Mycorrhizae on Phoxim Residues in Vegetables Specialty: Plant Nutrition Name: Chen Xin Supervisor: Associate Professor Wang Fayuan ABSTRACT Pesticide residues in vegetables are closely related to human health and sustainable agriculture in China. It’s an urgent issue that how to control pesticide residues and to increase food quality and safety. Arbuscular mycorrhiza (AM) represents the most widely distributed mutualistic root symbiosis in nature. Using AM fungi to decrease pesticide residues and to increase quality and safety of vegetables merits deeply study, however, the relative work has not been carried out. In the first study, using green onion and carrot as test plants, phoxim as test pesticides, a greenhouse pot culture experiment was carried out to study the influence of arbuscular mycorrhizal (AM) fungi on the growth of carrot (Daucus carota L.) and green onion (Allium fistulosum L.), and phoxim residues in the two vegetables and soil applied with different addition levels of phoxim. Two AM fungal inocula, Glomus intraradices BEG 141, G. mosseae BEG 167, and a nonmycorrhizal inoculum as control were included. Phoxim (81% EC) was diluted in deionized water to prepare the four levels of solution, 0, 200, 400, and 800 mg L-1. Phoxim solution (100 mL) was poured into each pot 14 days before plant harvest. Mycorrhizal colonization rates, plant yields, and phoxim residues in plants and soil were determined. Results show that mycorrhizal colonization rates of all plants were higher than 70%, and phoxim addition had an inhibiting effect on carrot but no significant effect on green onion. Phoxim showed no significant dose effect on fresh weights of the two plants uninoculated, which were both increased by two AM inocula at four phoxim dosages. Phoxim residues in shoots, roots and soil all increased with th