不同处理有机肥对蔬菜品质和土壤肥力的影响

通过盆栽试验,研究了不同处理有机肥对蔬菜品质及土壤肥力的影响。结果表明,增施人工腐熟有机肥后50d,包菜和甜椒的硝酸盐含量分别比对照降低45.3%和35.8%,维生素C含量分别比对照增加25%和37.3%;增施自然腐熟有机肥后,包菜和甜椒的硝酸盐含量分别比对照降低19%和13.4%,维生素C含量分别比对照增加13.7%和19.8%。与对照相比,新鲜有机肥和晒干有机肥对包菜和甜椒的硝酸盐和维生素C含量影响不大,增施人工腐熟有机肥可以提高土壤中有机质含量并明显提高蔬菜根际土壤的有效P、K含量。

Effects of Differently Treated Organic Fertilizers on the Quality of Vegetables and Soil Fertilities

Compost technology is a valuable tool already being used to increase yields and improve soil fertilities. However, little is known about how the decomposed cow dung affects vegetable quality and rhizosphere soil fertilities. Effects of differently treated organic fertilizers on the quality of vegetables and soil fertilities were investigated by pot experiments with cabbage and pepper. The results showed that nitrate contents in cabbage and pepper decreased by 19%~45.3% and 13.4%~35.8%, respectively, compared to those in the control after application of decomposed cow dung for 40 days, and Vc contents increased by 13.7%~25%(cabbage) and 19.8%~37.3%(pepper). But the un-decomposed organic fertilizers (fresh or dry cow dung) could not obviously decrease the nitrate contents or increase the Vc contents in cabbage and pepper compared to those in the control. In addition, the contents of available P and K in the rhizosphere soils of cabbage and pepper were obviously increased after application of organic fertilizer decomposed by selective microbial flora compared to the control, and increased organic matter was also obtained in the rhizosphere soils of cabbage and pepper.