摘要
以甘蓝类叶菜残株和番茄残株鲜样为原料,选取固水比、C/N、微生物菌剂3个因素进行正交试验,通过分析蔬菜残株降解率,确定发酵参数对蔬菜废弃物降解效果影响的主次顺序,并结合发酵液态产物的养分含量、发芽指数(GI),研究适合蔬菜废弃物处理的发酵参数组合。结果表明:C/N是影响蔬菜残株降解效果的首要因素,其次是固水比和微生物菌剂;试验9个处理中,处理7(固水比1∶9+C/N 20∶1+秸秆发酵菌剂)的降解效果最好,降解率为93.02%;处理3(固水比3∶7+C/N 35∶1+胶质芽孢杆菌)的发酵产物总养分含量最高;处理1(固水比3∶7+C/N 20∶1+发酵剂)的发芽指数最高。
Taking fresh samples of cabbage leaf stubbles and tomato stubbles as experimental materials,this paper carried out orthogonal experiments on 3 factors including solid-water ratio,C/N and microbial agent.By analyzing the degradation rate of vegetable stubbles,the primary and secondary sequence of the effects of fermentation parameters on degradation of vegetable wastes was determined.Combining the nutrient contents and germination index(GI)of the liquid fermentation product,this paper studied on the combination of fermentation parameters suitable for vegetable waste treatment.The results showed that C/N was the primary factor affecting degradation effect of vegetable stubbles,followed by the solid-water ratio and microbial agent.Among the 9 treatments,treatment 7(solid-water ratio of 1∶9+C/N of 20∶1+straw fermentation agent)had the best degradation effect,with 93.02%degradation rate.Treatment 3(solid-water ratio of 3∶7+C/N of 35∶1+Bacillus mucilaginosus)had the highest total nutrient content in fermentation liquid.Treatment 1(solid-water ratio of 3∶7+C/N of 20∶1+fermentation agent)had the highest germination index.
作者
秦渊渊
李友丽
郭文忠
李静
李灵芝
李海平
QIN Yuan-yuan;LI You-li;GUO Wen-zhong;LI Jing;LI Ling-zhi;LI Hai-ping(College of Horticulture,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Beijing Research Centre ofIntelligent Equipment for Agriculture,Beijing 100097,China)
出处
《中国蔬菜》
北大核心
2019年第5期45-51,共7页
China Vegetables
基金
"十三五"国家重点研发计划项目(2017YFD0201503)
山西省科技攻关项目(201603D221010-2)
北京市科技计划课题项目(D171100007617003)
环京津蔬菜产品安全生产与供应技术研究与集成示范项目(KJCX20180705)
关键词
蔬菜废弃物
发酵
降解率
液态产物
Vegetable waste
Fermentation
Degradation rate
Liquid products
