Chen Siyu, Qin Renliu, Yang Da, Liu Wenjun, Yang Shangdong
Guangxi Key Laboratory of Agro-Environment and Agro-Products Safety, National Demonstration Center for Experimental Plant Science Education, Agricultural College, Guangxi University, Nanning 530004, China.
Vegetable Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Microorganisms. 2022 Aug 18;10(8):1667. doi: 10.3390/microorganisms10081667.
To determine whether rhizospheric and endophytic bacteria contribute to the ripening of pumpkins, an analysis was conducted on rhizospheric and endophytic bacteria and soil fertility in the rhizospheres of early and late-maturing pumpkin varieties. The results showed higher nitrogen and abscisic acid content and more gibberellin-producing bacteria in the rhizospheres or endophytes of the early maturing varieties. Greater soil fertility and more abundant rhizospheric and endophytic bacterial genera with a greater metabolic function might be important mechanisms for early ripening. , , and can be considered the functional bacteria in promoting pumpkin maturation. On the other hand, could be the functional bacterium that delays ripening.
为了确定根际细菌和内生细菌是否有助于南瓜成熟，对早熟和晚熟南瓜品种根际的根际细菌、内生细菌和土壤肥力进行了分析。结果表明，早熟品种的根际或内生菌中氮和脱落酸含量较高，产生赤霉素的细菌较多。更高的土壤肥力以及更多具有更大代谢功能的丰富根际和内生细菌属可能是早熟的重要机制。[具体细菌名称1]、[具体细菌名称2]和[具体细菌名称3]可被视为促进南瓜成熟的功能细菌。另一方面，[具体细菌名称4]可能是延迟成熟的功能细菌。
