蓝藻厌氧发酵液对生菜产量与品质的影响

The Influence of Cyanobacteria Anaerobic Fermentation Broth on Lettuce Yield and Quality

富营养化湖泊夏季蓝藻暴发期间大量藻浆、藻泥的处置已成为湖泊治理急需解决的问题。本研究以新鲜藻浆发酵液为供试材料,以生菜为供试作物,将稀释了4个浓度梯度的蓝藻厌氧发酵液作为有机肥进行浇灌盆栽试验,并设置一个等量清水对照组,探讨不同浓度蓝藻发酵液处理对生菜的影响。研究表明:(1)相对于空白对照,4个浓度的蓝藻发酵液均增加了生菜的株高、鲜重,100%的发酵液施肥增加量最多;(2)叶片叶绿素和可溶性糖含量随着蓝藻发酵液浓度的增加而增加;(3)生菜的硝酸盐含量也有一定程度的增加,但最高增加5.01%,均在国家标准限量范围内。

The disposal of algae slurry and m u d has been a serious problem that urgently needs to be solved during cyanobacteria blooming period of the eutrophic lakes each summer. Fresh cyanobacteria fermentation broth was used as the tested materials, lettuce as the tested crop, diluting four concentration gradients of cyanobacteria anaerobic fermentation broth as organic fertilizer watering pot experiment, and the same amount of water as a control group. The influence of different concentrations of slurry treatment on lettuce growth was examined. The results showed that the four solutions increased the lettuce plant height and fresh weight, among which, the 100% of fermentation broth increased the highest. The chlorophyll content and soluble sugar content rose while the concentration of fer-mentation broth went u p. The highest content of nitrate grew 5. 0 1 % that is within the limited scope of the national standard.