蔬菜废弃物沤制液体有机肥的理化性状和腐熟特性研究

为了探索和推广蔬菜废弃物资源化利用的新途径，试验选用白菜废弃物、西红柿秧废弃物为原料，根据不同原料和预处理方式共设12个处理，经过96天的沤制，形成液体有机肥，测量各项指标及GI值。试验结果表明，相同的沤制时间条件下，叶菜类废料中磷、钾等营养元素相对于果菜秧更易转移到肥液中；切碎预处理对叶菜类废料的影响大于果菜秧；接种沼液和纤维素菌对沤肥各项指标影响不显著；曝气明显改变了沤肥的发酵状态，特别是加快了好氧微生物对有机物的降解，增加了氮素的挥发损失，并可能使氮、磷等养分经微生物吸附而更快地向固相转移。

Study on Physical and Chemical Properties and Maturity of Liquid Fertilizer from Vegetable Waste During Retting

In order to explore and promote the new ways of the vegetable waste utilization, the cabbage waste and the tomato seedlings waste were chosen as raw materials. In consideration of the way to the pretreatment of raw materials, 12 treatments were set. After 96 days of retting, a liquid organic fertilizer was produced. The results of the experiment showed that： in the same time and retting conditions, phosphorus, potassium and other nutrients in the leaf vegetable waste was transferred to liquid fertilizer more easily than those in vegetable seedlings. Chopping could affect the leaf vegetable waste greater than vegetable seedlings. Inoculation slurry and cellulose decomposition bacteria could not influence the results obviously. Aeration obviously changed the fermentation state, especially speeded up the degradation of organic matter, increased the loss of nitrogen volatilization, and could make nitrogen, phosphor and other nutrient absorb by microbes and transfer faster to solid phase.