Effects of three strains of Bacillus and their mixed fermentation broth on the growth of watermelon seedlings
CHEN Su
DUAN Haiming
LI Shuai
YANG Shengyu
ZHOU Hui
GAO Qinghai
Abstract：In order to explore the effect of Bacillus fermentation broth on the growth of watermelon seedlings and improve the quality of watermelon seedlings,the watermelon variety Zaojia 8424 was used as the material to study the effects of different concentrations of three Bacillus strains(Bacillus amyloliquefaciens sj1606,Bacillus velezensis sj1616,Bacillus subtilis sj1701)and their mixed fermentation broth on the growth and physiological characteristics of watermelon seedlings.The results showed that all the three Bacillus fermentation broths could promote the growth and development of watermelon seedlings.Among them,the plant height and fresh weight of watermelon seedlings treated with mixed fermentation broth D4 increased by 23.27% and 21.89%,respectively,compared with the control,and the chlorophyll content increased by 49.66%.The catalase activity of Bacillus amyloliquefaciens sj1606 A4 treatment reached 243.83 mg·g-1·min-1.Through the comprehensive index analysis of membership function,it was concluded that the growth advantage of watermelon seedlings treated with mixed fermentation broth D4 was the most obvious.
Keywords：WatermelonBacillusSeedling growthSeedling strength indexPhysiological characteristics
Publication Date：2024-02-05
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 46-51 )