摘要
该文研究了以棉籽壳、木屑为主料的菇渣在室温发酵条件下,不同含水量对菇渣发酵的温度、时间及腐熟菇渣理化性状的变化情况,并分析和讨论了菇渣基质化发酵的条件及利用方式。结果表明:不同含水量菇渣发酵时,显著改变了腐熟后菇渣的理化性状;在常温下,棉籽壳菇渣含水量为55%、木屑菇渣含水量为60%时,自然发酵70d后,菇渣充分腐熟,其理化性状有利于配制工厂化育苗营养基质和无土栽培基质。
The aim of this study was to explore the effect of water content on the fermentation of mushroom residueswhich were compounded of cottonseed hull,sawdust as main ingredients under condition at room temperature,and toanalyze the changes in the temperature,time,and maturity of mushroom residues＇ physicochemical characteristics aswell as its applications. The results showed that the different water contents significantly changed the physicochemi-cal properties of the mushroom residues. Under the room temperatures,water content should be adjusted to 55% incottonseed shell mushroom residue while water content should be adjusted to 60% in sawdust and mushroom residue.After 70 days natural fermentation,mushroom residue composts and its physicochemical properties were suitable forpreparation of factory seedling nutrient substrate and soilless cultivation.
作者
王朋成
张建
王艳
张其安
刘茂
董言香
田红梅
严从生
方凌
Wang Pengcheng et al(Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China Key Laboratory of Ge- netic improvement and Ecophysiology of Horticultural Crop in Anhui Province, Hefei 230031, China)
出处
《安徽农学通报》
2016年第22期63-66,共4页
Anhui Agricultural Science Bulletin
基金
公益性行业(农业)科研专项(201303014-01)
安徽省农业科学院科技创新团队(13C0304)资金资助
关键词
含水量
菇渣
发酵
理化特性
育苗基质
Water content
Mushroom residue
Fermentation
Physical and chemical characteristics
Seedling substrate
