添加木醋对木屑发酵腐熟的影响

目的]研究木醋液对木屑发酵腐熟各指标的影响。方法]以木屑为试材，对其喷洒清水（CK）和500倍木醋液，研究木醋液对木屑发酵温度、物理性质变化、pH值、EC值和粒径的影响。结果]添加木醋后，木屑的发酵温度明显提高，最高温度为67．0℃，比对照高3．5℃，发酵温度大于55℃的天数达到57d，比对照多40d；添加木醋后，木屑的容重、持水空隙度和总空隙度腐熟前后均高于对照，pH值和EC值均低于对照，粒径〈0．5mm的木屑所占比重高于对照，粒径为0．5～1．0mm和〉1．0mm的木屑所占比重均低于对照。结论]低浓度木醋液可加快木屑腐熟，改善腐熟后木屑的粒径组成和理化性状。

Effects of Wood Vinegars Addition on Fermentation and Maturity of Sawdust

Objective] The research was to study the effects of wood vinegar on fermentation and maturity indexes of sawdust.Method] With sawdust as the tested material,the clear water(CK) and 500 times of wood vinegar were sprayed on it to study the effects of wood vinegars on its fermentation temperature,physical properties changes,pH and EC value and particle size.Result] After addition of wood vinegar,the fermentation temperature of sawdust was obviously increased,and the highest temperature reached 67.0 ℃,being 3.5 ℃ higher than that of CK,and the days when fermentation temperature was above 55 ℃ reached 57 d,being 40 d more than that of CK.After addition of wood vinegars,the bulk density,water-holding voidage and total voidage of sawdust before and after maturity were all higher than that of CK,pH value and EC value were all lower than that of CK,and the proportion of sawdust whose particle size was smaller than 0.5 mm was higher than that of CK,and that of sawdust whose particle size was 0.5-1.0 mm and bigger than 1.0 mm were lower than that of CK.Conclusion] The wood vinegars with lower concn.could accelerate maturity of sawdust and improve the composition of particle size and physicochemical characters of sawdust after maturity.