二次增效发酵菌糠基质对黄桃品质和产量的影响
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嘉兴市科技局项目,嘉善县科技局项目?


Effect of twice fermented mushroom residue on quality and production of yellow peach
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    摘要:

    蘑菇菌糠含有丰富的有机质,且有良好的持水和透气能力.通过对蘑菇菌糠进行二次增效发酵,其作为园艺栽培基质的性能和肥效均有了较大的提高:粗纤维含量下降了5.8%,粗蛋白和粗脂肪分别提高了1.3%和0.7%,总有机质含量下降了0.6%,碳氮比下降了6.2%.将经过二次增效发酵的蘑菇菌糠用于黄桃栽培中作为基肥,黄桃品质和产量均有显著改善,其中优果率提高了5%.蘑菇菌糠发酵料经二次增效发酵处理后是一种优良的园艺基质原料.

    Abstract:

    Mushroom residue is abounding with organic matrix and characterful with high water maintain rate and air permeability.The characteristics of mushroom residue fermented with secondary synergy were promoted as horticulture substrate:rate of crude cellulose dropped by 5.8%,crude protein and fat by 1.3% and 0.7%,total organic matix dropped by 0.6%,rate of carbon and nitrogen dropped by 6.2%.After the twice fermented mushroom residue was used as the basic fertilizer in culture,the quality and production of yello...

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李加友,李伟,王玉洁,朱长俊.二次增效发酵菌糠基质对黄桃品质和产量的影响[J].中国土壤与肥料,2010,(1).

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