利用不同菌剂发酵甜高粱秸秆提高大棚地温的研究

Study on Different Microbial Agents Fermenting Sweet Sorghum Straw to Improve the Ground Temperature in Greenhouses

以甜高粱秸秆为试材,研究了不同菌剂发酵甜高粱秸秆所产生的热效应,对提高设施大棚地温及葡萄萌芽期的影响。比较3种菌剂对升高地温,促进提前萌芽期的优劣,探寻出适合吐鲁番地区设施促早栽培条件的复合菌剂。结果表明：适合吐鲁番地区设施葡萄促早栽培条件的复合菌剂是金宝贝大棚升温复合菌剂,在设施促早葡萄升温期最高可使地温升高9.0～9.5℃,升温期平均升高4～5℃,葡萄萌芽期可提前25d左右。

Using the sweet sorghum straw as the experimental material,the different inoculants produced thermal effect by the fermentation of sweet sorghum straw was studied to improve facilities greenhouses ground temperature and the grape bud.Comparing three kinds of bacterium agent to increase ground temperature,promote the stages in germination,in advance to find suitable culture condition of turpan facilities to promote early compound bacterium agent.The results showed that the suitable culture condition of turpan grapes facilities to promote early compound bacterium agent was gymboree greenhouse warming of compound bacterium agent,grapes in the facilities to promote early warming periods could make the ground temperature rise highest 9.0-9.5℃,heating period average was 4-5℃,the buding time of grape could be around 25 days in advance.