厌氧发酵残留物对土壤酶动态特性的影响

通过温室盆栽生菜试验,研究厌氧发酵残留物对土壤蔗糖酶、脲酶、多酚氧化酶和中性磷酸酶动态特性以及作物产量的影响.试验以菜园土作为栽培基质,并以是否施用厌氧发酵残留物和种植作物进行设计,生菜种植期为50天,试验中间隔10天测定一次土壤酶活性.结果表明,施用厌氧发酵残留物能明显提高土壤酶的活性,且施用量越多,酶活性越高,生菜的产量也越高.栽种生菜的土壤酶活性高于相应的对照组,酶活性的变化基本和生菜的生长过程一致,在30～40天之间达到最高酶活性.土壤酶活性的提高表明,施用厌氧发酵残留物能改善土壤结构和性能,提高土壤的肥力和生产能力.

Effect of Anaerobic Fermentation Residues on the Dynamics of Soil Enzymic Activities

Pot experiment with lettuce in greenhouse was carried out to study the effect of anaerobic fermentation residues on the activities of sucrase, urase, polyphenoloxidase, neutral phosphatase, and yields of lettuce. The experiment was designed according to adding anaerobic fermentation residues or not and planting lettuce or not, and the soil of vegetable farm was used as substrate of culture. The enzymic activity of soil was analyzed per 10 days, and the lettuce was harvested and the yield was analyzed after 50 days during experiment. The experimental results show that anaerobic fermentation residues can greatly increase enzymic activity of soil, and enzymic activity and yields of lettuce become higher with dosages of anaerobic fermentation residues. The enzymic activity of soil planted with lettuce is higher than control group, the change of soil enzymic activity is basically concurrent with growth process of lettuce, and the soil enzymic activity reaches the greatest value in 30~40 days. Increase of soil enzymic activity indicates that anaerobic fermentation residues can improve structure and property of soil, and also the fertility of soil and the ability of production are advanced greatly.