Effect Of Previous Crops And Actinomycetes On The Quality Of Tomato And Pepper And The Quantity Of Soil Microorganisms

The experiment combined the field trials and laboratory analysis as the methods, andchose the pepper (Capsicum frutescens L.) and tomato (Fructus Lycopersici Esculenti L.) asthe research objects. Our purpose was to determine the effect of Actinomycetes on the qualityand number of soil microorganisms of tomato and pepper under different fore crops[asparagus lettuce (Lactuca sativa L.), garlic (Allium sativum L.) and wheat (Triticumaestivum L.)]. The result showed that：1、Effect of Actinomycetes on yield and quality of pepper and tomato under differentfore crops:The yield of pepper and tomato under previous crop garlic treatment was significantlyincreased by9.4%and13.7%when used Actinomycetes, respectively. There was nosignificant increase under previous crop lettuce and wheat.The nutritional quality of pepper with previous crop wheat was significantly improvedby Actinomycetes (p<0.05). And the quality of Vitamin C content, soluble sugar andcapsaicin content increased by9.4%and33.3%, respectively. Vitamin C content, protein,soluble sugar and organic acid content of tomato fruit under Actinomycetes treatmentincreased by12.1%,14.0%,9.5%and39.8%compared with under no actinomycetestreatment. The quality of tomato and pepper was significantly improved by Actinomycetes.2、Effect of Actinomycetes on photosynthetic and soil respiration rate of pepper andtomato under different fore cropsThe photosynthesis rate of pepper and tomato was significantly improved byActinomycetes. The photosynthetic rates of tomato in lettuce, garlic and wheat previous croptreatments were increased by21.4%,8%and17.1%, respectively. The photosynthetic rates ofpepper in lettuce, garlic and wheat previous crop treatments were increased by14.6%,15%and11.9%, respectively. The photosynthetic rate increased under the actinomycetes treatmentlay the foundation for high-yield and good quality of pepper and tomato.Soil respiration and soil temperature (0-5cm) were positively correlated. Soil respirationrate increased as the temperature increased. Soil respiration rates of pepper and tomato were improved significantly by Actinomycetes in all three previous crop treatments. The soilrespiration rates of pepper and tomato with lettuce, garlic and wheat previous crop underActinomycetes treatment were increased by1.3%,3.5%,1.7%;4.5%,6.3%,5.1%,respectively compared with no Actinomycetes treatment. Thus, soil respiration ratesignificantly increased by Actinomycetes, especially pepper and tomato with previous cropgarlic.3、Effect of Actinomycetes on quantity of soil microbe in pepper and tomato fields underdifferent fore cropsThe quantity of soil microbe in pepper and tomato fields was significantly affected byActinomycetes during the full fruit stage in all three previous crop treatments (P <0.05). Soilbacteria and actinomycetes significantly increased significantly, and fungal decreased.However, soil bacteria, actinomycetes decreased, fungi increased during the end of fruitstage.