CN111543236A - Method for preparing oyster mushroom dreg fertilizer from wine grapes - Google Patents
Method for preparing oyster mushroom dreg fertilizer from wine grapes Download PDFInfo
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- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
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- A—HUMAN NECESSITIES
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Abstract
A method for applying oyster mushroom dreg fertilizer to wine grapes in matched mode comprises the following steps: removing bags from the collected waste mushroom sticks of the oyster mushrooms, crushing, airing, and preparing oyster mushroom residues for later use; mixing and proportioning the air-dried oyster mushroom residues and farmyard manure, pre-wetting, mixing, fermenting, preparing into oyster mushroom residue fertilizer after fermentation, and applying the oyster mushroom residue fertilizer to wine grapes according to a certain amount. The invention adopts the oyster mushroom dregs as the fertilizer, the oyster mushroom dregs are the edible mushroom cultivation waste, and the edible mushroom cultivation waste contains a large amount of mycoprotein, various metabolites and nutrients which are not fully utilized, thereby being a good organic resource. The edible fungus dregs are rich in various nutrient elements and are good organic fertilizer sources and soil conditioners. According to the invention, the oyster mushroom cultivation waste is treated and used as an organic fertilizer, so that the soil fertility can be improved, and waste can be changed into valuable.
Description
The technical field is as follows:
the invention relates to the technical field of edible fungus planting, in particular to a method for applying oyster mushroom dreg fertilizer to wine grapes.
Background art:
the edible mushroom industry is a rising emerging industry, and particularly oyster mushroom production equipment is simple, convenient to operate, short in period, low in investment and high in benefit, so that the oyster mushroom is planted in large quantities, and waste and mushroom dregs generated along with the oyster mushroom production equipment are more and more. However, for a long time, the edible fungus cultivation waste is not effectively utilized, and a large amount of edible fungus cultivation waste is poured into rivers, roads, farmlands and the like at will due to the fact that the edible fungus cultivation waste cannot be treated, so that serious pollution is caused, huge resource waste is caused, the mixed fungus base number of the edible fungus cultivation environment is increased continuously, the pollution of the edible fungus cultivation mixed fungus is more and more serious, the yield and benefit of edible fungus cultivation are influenced, the ecological environment of rural areas is seriously influenced, and therefore the reasonable utilization of the edible fungus waste is increasingly paid attention to by people.
The invention content is as follows:
in view of the above, a method for applying oyster mushroom dreg fertilizer to wine grapes is needed.
A method for applying oyster mushroom dreg fertilizer to wine grapes in matched mode comprises the following steps:
removing bags from the collected waste mushroom sticks of the oyster mushrooms, crushing, airing, and preparing oyster mushroom residues for later use;
mixing and proportioning the air-dried oyster mushroom residues and farmyard manure, pre-wetting, mixing, fermenting, preparing into oyster mushroom residue fertilizer after fermentation, and applying the oyster mushroom residue fertilizer to wine grapes according to a certain amount.
Preferably, the waste mushroom sticks are removed from the bag and crushed into oyster mushroom dregs with the granularity of 150 meshes to 200 meshes, and then the oyster mushroom dregs are placed in a light place to be aired for 7 to 10 days.
Preferably, the air-cured oyster mushroom residues are mixed with farmyard manure according to the proportion of 3:1, and then 0.01 wt% of Kemeiba is added, and the total input amount of the oyster mushroom residues, the farmyard manure and other materials is not less than 500 KG.
Preferably, materials such as oyster mushroom residues and farmyard manure are transferred to a material mixing field, the mushroom residues are piled into a material pile with the bottom width of 1.5-1.8m, the top width of 1.2m, the height of 1m and the unlimited length, the farmyard manure is uniformly scattered on the material pile, and finally the Kemeiba is dissolved in a water tank and is uniformly scattered on the built material pile, so that all the materials are thoroughly pre-wetted and uniformly stirred, no dry materials exist, the water content of the materials reaches 60% -70%, and piling and sealing are carried out.
Preferably, after 24 hours of stacking, burying the perforated ventilation long pipe into the center position of a height of 20cm above the ground along the stacking length direction, turning the stack while arranging the perforated ventilation vertical pipe one by every 50-80 cm, enabling the bottom of the ventilation vertical pipe to be close to the ventilation long pipe, exposing the top of the material stack from the pipe head at the upper part of the ventilation vertical pipe, after the material stack is built, perforating a hole to the bottom of the material stack side slope at intervals of 0.5m by using a pointed wooden stick with the diameter of 5-8 cm, and covering a plastic film after the whole stack is formed.
Preferably, the temperature of the materials is raised to 65-75 ℃ for internal and external pile turning after 1 d-2 d of pile building, and then the temperature is raised to 65-75 ℃ for pile turning again.
Preferably, during pile turning, the clinker and hot materials in the high-temperature area and the cold materials in the cold area of the ground corner are exchanged, and meanwhile, the surface materials with the thickness of 4.5-5.5 cm on the surface of the high-temperature area on the top of the pile are scraped into the hot material area after pile turning.
Preferably, the segmented treatment is carried out in the pile turning process, each segment is 50-60 cm long, after each segment is scraped and the cold materials at the corners are cleaned, the cold material fine powder on the ground is swept by a broom, then the hot material edge sealing is carried out, the circulation is repeated, the ventilating vertical pipe is continuously clamped at the center of the pile, and the ground, the whole pile, the side slope punching and the film covering are swept after the pile turning is finished.
Preferably, 24h to 48h are turned over once according to the segmented treatment method, 3 to 4 times in total, fermented for 11d to 12d, kept at 70 ℃ for 96h to 120h, and the fermentation is finished.
Preferably, the fermented oyster mushroom residue fertilizer is naturally aired for 7-10 days and then aired for later use, or the fermented oyster mushroom residue fertilizer is autoclaved and then placed into an oven or a drying room with the baking temperature of 105-115 ℃ for drying, so that the oyster mushroom residue fertilizer is prepared.
In the method for preparing and applying the oyster mushroom fungus dreg fertilizer to the wine grapes, the oyster mushroom fungus dreg is used as the fertilizer, the oyster mushroom fungus dreg is the edible mushroom cultivation waste, and the edible mushroom cultivation waste contains a large amount of mycoprotein, various metabolites and nutrients which are not fully utilized and is good organic resources. The edible fungus dregs are rich in various nutrient elements and are good organic fertilizer sources and soil conditioners. According to the invention, the oyster mushroom cultivation waste is treated and used as an organic fertilizer, so that the soil fertility can be improved, waste can be changed into valuable, a virtuous cycle of an agricultural ecological system is formed, the environmental pollution can be reduced, the mixed fungus base number of the edible mushroom cultivation environment is reduced, and the healthy and sustainable development of the edible mushroom industry is promoted.
In the prior art, with the large-area construction of wine grape bases and the vigorous development of the grape industry, the conditions of disordered fertilization, vigorous fertilization, single fertilization variety and the like occur, so that the yield of grapes is not high, and the quality is not good. Therefore, scientific and reasonable fertilization, environmental protection, less fertilizer application and other technologies are required to be guided to promote the healthy and sustainable development of the grape industry. The invention applies the oyster mushroom dreg fertilizer to the field of grape vine production, explores the influence of the oyster mushroom dreg fertilizer on the growth and fruit quality of grape vines, and achieves the purposes of fertilizer saving, high yield, high quality and environmental protection.
The specific implementation mode is as follows:
the present invention provides the following specific examples.
The method for preparing and applying the oyster mushroom fungus dreg fertilizer to wine grapes comprises the following steps:
removing bags from the collected waste mushroom sticks of the oyster mushrooms, crushing, airing, and preparing oyster mushroom residues for later use;
mixing and proportioning the air-dried oyster mushroom residues and farmyard manure, pre-wetting, mixing, fermenting, preparing into oyster mushroom residue fertilizer after fermentation, and applying the oyster mushroom residue fertilizer to wine grapes according to a certain amount.
The waste mushroom sticks are removed from the bag and crushed into oyster mushroom dregs with the granularity of 150 meshes to 200 meshes, and then the oyster mushroom dregs are placed in a light place to be aired for 7 to 10 days.
Mixing the air-dried oyster mushroom residues with farmyard manure according to the proportion of 3:1, and then adding 0.01 wt% of Kemeiba, wherein the total input of the oyster mushroom residues, the farmyard manure and other materials is not less than 500 KG.
The method comprises the steps of transferring materials such as oyster mushroom residues and farmyard manure into a material mixing field, piling the mushroom residues into a material pile with the bottom width of 1.5-1.8m, the top width of 1.2m, the height of 1m and the unlimited length, uniformly scattering the farmyard manure on the material pile, finally dissolving the Kemeiba in a water tank, uniformly spraying the Kemeiba on the built material pile to thoroughly pre-wet all the materials, uniformly stirring the materials without dry materials, enabling the water content of the materials to reach 60% -70%, and piling and sealing.
After 24h of stacking, burying the perforated ventilation long pipe into the center position at the height of 20cm above the ground along the stacking length direction, turning the stack while arranging one ventilation vertical pipe at every 50-80 cm, enabling the bottom of the ventilation vertical pipe to be close to the ventilation long pipe, enabling the pipe head at the upper part of the ventilation vertical pipe to expose out of the top of the material stack, after the material stack is built, drilling a hole to the bottom at intervals of 0.5m on the side slope of the material stack by using a pointed wooden stick with the diameter of 5-8 cm, and covering a plastic film after the whole stack is formed.
After the pile is built, the temperature of the materials is raised to 65-75 ℃ for internal and external pile turning after 1 d-2 d, and then the pile is turned again when the temperature reaches 65-75 ℃.
During turning, the clinker and hot materials in the high-temperature area are exchanged with the cold materials in the cold area of the ground corner, and meanwhile, the surface materials with the thickness of 4.5-5.5 cm on the surface of the high-temperature area on the top of the material pile are scraped into the hot material area after turning.
And performing segmented treatment in the turning process, wherein each segment is 50-60 cm long, after scraping and cleaning cold materials at corners, sweeping fine foams of the cold materials on the ground by using a broom, then performing hot material edge sealing, repeating the process, continuously clamping the ventilating vertical pipe in the center of the material pile, and after turning, sweeping the ground, the whole pile, drilling side slopes and coating films.
Turning over the pile once for 24-48 h according to the sectional treatment method, turning over for 3-4 times in total, fermenting for 11-12 d, keeping the temperature at 70 ℃ for 96-120 h, and finishing the fermentation.
And (3) naturally airing the fermented oyster mushroom dreg fertilizer for later use after 7-10 days of airing, or carrying out high-pressure sterilization on the fermented oyster mushroom dreg fertilizer, and then putting the sterilized oyster mushroom dreg fertilizer into an oven or a drying room with the baking temperature of 105-115 ℃ for drying to obtain the oyster mushroom dreg fertilizer.
The nutrition components of the oyster mushroom residues measured by the method are pH8.20, 238g/kg of organic matters, 12.48g/kg of total nitrogen, 5.54g/kg of total phosphorus and 9.90g/kg of total potassium, the nutrients are rich, the oyster mushroom residues can be directly returned to the field after being dried in the sun, and the oyster mushroom residues can also be mixed with other farmyard manure for fermentation to produce a residue organic fertilizer;
in the application scheme of preparing and applying the oyster mushroom fungus dreg fertilizer to wine grapes, after oyster mushroom fungus dreg and chicken manure are mixed according to the mixing ratio of 3:1 and are subjected to aerobic fermentation and drying, the optimal effect is achieved by the application amount of 1500g per plant, and the aims of fertilizer saving, high yield, high quality and environmental protection are achieved.
In the method for preparing and applying the oyster mushroom fungus dreg fertilizer to wine grapes, nutrient components of oyster mushroom fungus dreg are measured:
and (3) removing the bags of the waste mushroom sticks after the oyster mushrooms are harvested, crushing the waste mushroom sticks into soybean-sized particles, airing the soybean-sized particles for about 7-10 days, and sampling and measuring the nutritional ingredients of the soybean-sized particles after the soybean-sized particles are aired.
As shown in table 1:
TABLE 1 Pleurotus ostreatus mushroom dreg nutrient determination
The instruments used are FE20 model acidimeter, DDS-307 model conductivity meter, 2300 full-automatic azotometer, 722S visible spectrophotometer, 410 flame photometer, 220FS atomic absorption spectrophotometer. The detection criteria are LY/T1239-1999, NY/T304-1995, NY-T297-298-1995.
As can be seen from table 1: the nutrition components of the oyster mushroom residues are pH8.20, the organic matters are 238g/kg, the total nitrogen is 12.48g/kg, the total phosphorus is 5.54g/kg, the total potassium is 9.90g/kg, the nutrients are rich, the oyster mushroom residues can be directly returned to the field after being dried in the sun, and the oyster mushroom residues can also be mixed with other farmyard manure for fermentation to produce a residue organic fertilizer.
The invention provides a better method for preparing oyster mushroom bacterial residue fertilizer from wine grapes. The specific implementation method comprises the following steps:
preparing a oyster mushroom dreg fertilizer:
a production process of oyster mushroom dreg fertilizer is introduced from the aspects of bag removal, crushing, sun drying, proportioning, fermentation, sun drying for later use and the like of oyster mushroom dreg.
Removing bag from Pleurotus Ostreatus residue, pulverizing, and sun drying
In the embodiment, the oyster mushroom is cultivated by mainly adopting solar greenhouse bag materials, the collected waste mushroom sticks of the oyster mushroom are subjected to bag removal, are crushed into soybean-sized particles, are aired for about 7-10 days, and are aired for standby or directly returned to the field.
Pleurotus ostreatus mushroom dreg fertilizer ratio
The air-dried bacterial residues are mixed with common farmyard manure according to the proportion of 3:1 for use after composting and fermentation, 0.01 percent of Kyobo is added at the same time, the total input amount of the materials is not less than 500Kg, otherwise, the fermentation effect of the bacterial residues and the manure is influenced.
Fermentation of oyster mushroom dreg fertilizer:
pre-wetting and stirring materials, namely transferring the dried and standby mushroom residues into a material stirring field, piling the mushroom residues into a material pile with the bottom width of 1.5-1.8m, the top width of 1.2m, the height of 1m and the unlimited length, uniformly scattering nitrogen sources such as chicken manure or sheep manure on the material pile, adding the Kyara in a sub-step manner, dissolving the Kyara in a water tank, wherein the material-water ratio in the water tank is 1: 1.6-1.7, uniformly scattering the Kyara on the built material pile to ensure that all materials are pre-wetted thoroughly and uniformly stirred without dry materials, the water content of the materials reaches about 65%, and piling and sealing;
piling, after piling for 24 hours, burying the perforated ventilating long pipes into the center position of a height of 20cm above the ground along the pile length direction, turning the pile while arranging the perforated ventilating vertical pipes one by every 50-80 cm, enabling the bottoms of the vertical pipes to be close to the long pipes, exposing the pipe heads at the upper parts of the vertical pipes out of the top of the pile, after the pile is built, perforating holes to the bottom of the side slope of the pile every 0.5m by using pointed wooden sticks with the diameter of 5-8 cm, and immediately covering a plastic film after the pile is formed;
fermenting, rising the temperature of 1 d-2 d materials after building the pile to 70 ℃ for turning inside and outside, then turning the pile again when the temperature reaches 70 ℃, exchanging the clinker and hot materials of a high-temperature area with the cold materials of a ground corner cold area, simultaneously scraping the surface materials with the thickness of about 5cm on the surface of the high-temperature area on the top of the pile into the hot material area after turning the pile, performing subsection operation in the pile turning process, scraping the skin of each subsection with the length of about 50 cm-60 cm, cleaning the cold materials of the ground corner, sweeping the fine foams of the cold materials on the ground by using a broom, then performing edge sealing on the hot materials, repeatedly circulating, continuously clamping the ventilation vertical pipe at the center of the pile, and sweeping the ground, the whole pile, punching side slopes and laminating the film after turning the pile. Turning over the pile once according to the method for 24-48 h generally, turning over for 3-4 times totally, fermenting for about 10d, namely keeping the temperature of 70 ℃ to reach 96-120 h, and finishing the fermentation;
sun-drying, namely naturally airing the fermented oyster mushroom dreg fertilizer for standby, airing for about 7-10 days, and sun-drying for standby; or sterilizing the fermented oyster mushroom residue fertilizer under high pressure, and then putting the oyster mushroom residue fertilizer into a drying oven or a drying room at 110 ℃ for drying to obtain the oyster mushroom residue fertilizer;
the nutritional ingredients of the oyster mushroom dreg fertilizer are measured and are shown in table 2:
TABLE 2 nutrient determination of Pleurotus ostreatus mushroom dreg fertilizer
Note: the oyster mushroom fungus dreg fertilizer 1 is prepared by mixing oyster mushroom fungus dreg and sheep manure according to the proportion of 3: 1; the oyster mushroom fungus dreg fertilizer 2 is prepared by mixing oyster mushroom fungus dreg and chicken manure according to the proportion of 3: 1;
the instruments used are FE20 model acidimeter, DDS-307 model conductivity meter, 2300 full-automatic azotometer, 722S visible spectrophotometer, 410 flame photometer, 220FS atomic absorption spectrophotometer. The detection criteria are LY/T1239-1999, NY/T304-1995, NY-T297-298-1995.
From table 1, it follows: the nutritional ingredients of the oyster mushroom residues are pH8.20, 238.00g/kg of organic matters, 12.48g/kg of total nitrogen, 5.54g/kg of total phosphorus and 9.90g/kg of total potassium, the nutrients are rich, the oyster mushroom residues can be directly returned to the field after being dried in the sun, and the oyster mushroom residues can also be mixed with other farmyard manure for fermentation to produce a residue organic fertilizer. Mixing and proportioning oyster mushroom residues with sheep manure and chicken manure according to the ratio of 3:1, and simultaneously adding 0.01% of Kyobo respectively for composting and fermentation to obtain the oyster mushroom compost. The nutrient components of the oyster mushroom residue fertilizer 1 are obtained from the table 2: pH8.73, 262.00g/kg of organic matters, 13.25g/kg of total nitrogen, 11.50g/kg of total phosphorus and 12.00g/kg of total potassium, wherein the contents of the organic matters, the total nitrogen, the total phosphorus and the total potassium are all higher than those of oyster mushroom dregs; the oyster mushroom fungus dreg fertilizer 2 comprises the following nutritional ingredients: the pH value is 8.65, the organic matter content is 268.00g/kg, the total nitrogen content is 14.94g/kg, the total phosphorus content is 14.90g/kg, the total potassium content is 9.80g/kg, the organic matter content, the total nitrogen content and the total phosphorus content are all higher than those of oyster mushroom dregs, the total potassium content is equivalent, and the two mushroom dreg fertilizers can be directly used as base fertilizers and applied to vegetables, fruit trees or grain crops.
In conclusion, the method for producing the mushroom dreg fertilizer by composting and recycling the mushroom dreg is feasible, and the edible mushroom culture waste is added with harmless additives to produce the organic fertilizer, so that the organic matters in the soil can be obviously increased, the physical and chemical properties of the soil can be improved, and the yield and the quality of agricultural products can be improved. The experiment of the embodiment shows that the oyster mushroom cultivation waste material and the common farmyard manure are mixed, piled and retted and applied as the potato base fertilizer, the plant height and the stem thickness are increased, and the average tuber number, the average tuber weight, the average pit weight and the commodity rate are higher than those of the common farmyard manure. Therefore, the production of the oyster mushroom dreg fertilizer not only saves natural resources and reduces environmental pollution, but also maintains the sustainable development of ecology and economy.
The test that the wine grapes are matched with the oyster mushroom fungus residue fertilizer to influence the growth and the fruit quality of the wine grapes proves that:
the test was selected experimentally and was carried out in 2016 at the horticulture institute of horticulture, academy of sciences of Ningxia agriculture and forestry. The test variety is Merlot, field planting in 2010, seedling cuttage from root, plant and row spacing is 0.5 × 2.8m, and the frame shape adopts a factory shape, and the growth vigor is good. The oyster mushroom fungus dreg fertilizer 1 comprises the following nutritional components: pH8.73, 262.00g/kg of organic matter, 13.25g/kg of total nitrogen, 11.50g/kg of total phosphorus and 12.00g/kg of total potassium; the oyster mushroom fungus dreg fertilizer 2 comprises the following nutritional ingredients: PH8.65, total nitrogen 14.94g/kg, total phosphorus 14.9g/kg, total potassium 9.8g/kg, organic matter 268 g/kg. No other fertilizers were applied throughout the entire growth period.
Experimental design, the experiment divide into spring fertilization and autumn fertilization two kinds, and spring fertilization carries out in 2016 5 months, designs 3 and handles, handles one: comparison without fertilization, treatment two: directly applying mushroom dregs (1000 g/strain), and treating: adding sheep manure into the fungus dregs for fermentation application (1000 g/strain), and treating the fungus dregs with chicken manure for fermentation application (1000 g/strain); autumn fertilization was performed in 2016 at 11 months, with 5 treatments designed for the experiment, treatment one: and (5) controlling without fertilization, treating: adding chicken manure into the fungus dregs for fermentation, wherein the application amount is 500 g/strain, and treating: 1000 g/strain, four treatments: 1500 g/strain, treatment five: 2000 g/strain. For 5 plants each, the fruit quality was determined after the fruit was ripe and harvested.
The measuring index and method are as follows:
methods for observing the phenological state of grapes in each period:
by direct observation, investigate and record the phenological stage of Merlot in 2016 and 2017. Randomly investigating 3 normal fruiting trees and recording the date. The phenological stages investigated were: the period of germination, the period of flowering, the period of full bloom, the period of berry growth, the period of berry maturity and the physiological maturity of berry are divided as shown in Table 3.
TABLE 3 grape season division criteria
Table3 The standard of the phenophase of grapes
The fruit quality measuring method comprises the following steps:
when the fruit is mature, 1 spike is selected from the upper, middle and lower three parts of 5 grapes. Randomly taking 10 fruit grains from the upper, middle and lower parts of each ear, treating 150 fruit grains per treatment, and freezing in a refrigerator at-80 deg.C for determining soluble solid, reducing sugar, total acid, total phenol, tannin and total anthocyanidin. The total acid content was determined by titration with NaOH and as tartaric acid, the reducing sugar content was determined by titration with Pepelin's reagent, the total phenol content was determined by the Folin-Shorcatetu method, the tannin content was determined by the Folin-Danis method, and the total anthocyanidins were determined by the pH differential method and as delphinidin.
Results and analysis:
the effect of oyster mushroom pomace fertilizer on grape phenology is shown in tables 4 and 5:
table 42016 years of investigation on phenological period of wine grapes produced by different oyster mushroom dreg fertilizers
As can be seen from Table 4, the whole phenological period of treatment four, treatment three and treatment two is earlier than that of the control treatment one, which shows that different mushroom bacterial residue fertilizers have certain influence on the phenological period of wine grapes and are all earlier.
TABLE 52017 phenological period survey of Pleurotus ostreatus residue fertilizer 2 with different application amount for wine grape
As can be seen from Table 5, the second treatment and the first control performed consistently from the beginning of germination to the initial stage of berry maturity, and the physiological maturity of the berry of the second treatment was earlier than that of the first control; the third treatment, the fourth treatment and the fifth treatment are all earlier in the whole phenological period than the first control treatment, which shows that different application amounts of the oyster mushroom bacterial dreg fertilizer 2 have certain influence on the phenological period of the wine grapes, and the other treatments are all earlier except the second treatment.
The flowering period, the fruit mature period and the development days of the same variety are greatly different in different years, and are mainly caused by different climatic conditions in each year.
Influence of oyster mushroom dreg fertilizer on growth of grapevines:
from Table 6, it can be seen that the new tip length, new tip mature length, single seed weight, cluster average weight and average plant yield of the second treatment, the third treatment and the fourth treatment are all higher than those of the first control treatment, and the fourth treatment is the highest treatment, i.e. the fermentation and application effect of the mushroom dregs and the chicken manure is the best, and the application amount is 1000 g/plant.
Table 62016 survey of growth and yield of wine grape trees with different ratios of oyster mushroom dreg fertilizers
Note: measuring time for new tip length 2016, 8 months and 10 days, and measuring time for new tip maturity 2016, 10 months and 10 days
Table 72017 investigation of grapevine growth and yield of Pleurotus ostreatus mushroom residue fertilizer 2 with different application amount
Note: the new tip length is measured for 8 months and 20 days in 2017, and the new tip maturity is measured for 2016 years and 10 months and 20 days.
As can be seen from Table 7, the new tip length, new tip mature length, single seed weight, average cluster weight and average plant yield of the second, third, fourth and fifth treatments are all higher than those of the first control treatment, the fifth treatment is the highest, and the fourth treatment is performed.
Along with the extension of the growth period, the new tip length and the new tip mature length of the wine grapes under different fertilizing amounts of the oyster mushroom residue fertilizer are correspondingly changed, the different fertilizing amounts of the oyster mushroom residue fertilizer have certain influence on the single grain weight, the average cluster weight and the average plant yield of the wine grapes, and the single grain weight, the average cluster weight and the average plant yield are increased along with the continuous increase of the fertilizing amounts.
The influence of the oyster mushroom fungus dreg fertilizer on the quality of the grape fruits:
the effect of different mushroom pomace fertilizers on the grape fruit quality is shown in table 8:
TABLE 8 influence of different mushroom dregs on the quality of grape
As can be seen from Table 8, different treatments have different influences on the quality of grape fruits, and regardless of whether the applied pure mushroom residue fertilizer or the mushroom residue plus sheep manure and the mushroom residue plus chicken manure are applied after being decomposed, compared with the treatment without fertilizer, the treatment with the application of the mushroom residue fertilizer has obvious difference on the quality of the grape fruits, the application of the mushroom residue fertilizer can improve the quality of the grape fruits, and TSS of the fruits treated in the second treatment, the third treatment and the fourth treatment are respectively improved by 2 percent, 5.3 percent and 13.1 percent compared with the TSS of the fruits treated in the first treatment (CK); the total sugar content of the fruits treated by the second treatment and the third treatment and the fourth treatment is improved by 1.38 percent, 5.45 percent and 10.59 percent compared with that of the fruits treated by the first treatment; on the content of total acid, the treatment of applying the bacterial slag fertilizer is obviously lower than CK, and the treatment two and the treatment three are respectively lower than the control by 2.4 percent, 8.6 percent and 11.6 percent; the sugar-acid ratio, total phenols, tannin and total anthocyanidin of the treatments are obviously higher than those of the control, the total phenols content of the fruits of the second treatment, the third treatment and the fourth treatment is 0.47%, 4.05% and 9.2% higher than that of CK, the tannin content is 1.9%, 7.8% and 16.2% higher than that of CK, and the total anthocyanidin content is 6.0%, 7.6% and 17.1% higher than that of CK. Of the four treatments, whether sugar acids or total phenols, tannins, total anthocyanidins, were significantly superior to the others. Therefore, the quality of the grape fruits can be obviously improved by the fourth treatment.
The influence of different fertilizing amounts of the oyster mushroom residue fertilizer on the quality of wine grape fruits is as follows:
the waste oyster mushroom residue fertilizer contains rich organic matters, nitrogen, phosphorus and potassium, and can be applied to a vineyard as a base fertilizer to promote the growth of grapes and improve the fertility of soil. Different application amounts have different influences on the fruit quality of the wine grapes, and the influences are shown in table 9:
as can be seen from Table 9, different application amounts of the bacterial dreg fertilizers have different influences on the quality of the wine grape fruits, and compared with a control, all the bacterial dreg fertilization treatments have the remarkable effect of improving the quality, increase the contents of reducing sugar, soluble solid matters, total phenols, tannins and total anthocyanidin in the fruits, and partially reduce the contents of organic acids in the fruits. In the third treatment, the soluble solid, reducing sugar, total phenol, tannin and total anthocyanidin are obviously higher than the application amount and the contrast of other bacterial dreg fertilizers; treatment two to treatment four, the total acid content was reduced by 1.83%, 10.04% and 10.04% respectively compared to treatment one (control), and treatment five, the organic acid content was increased by 1.60% compared to the control; in the fifth treatment, when the application amount of the bacterial dreg fertilizer reaches 2000kg per plant, the yield is too high, fruit grains are too tight, fruit clusters are large, part of the fruit grains are squeezed to be flat, squeezed to be cracked and colored unevenly, the soluble solid matters and the reducing sugars are reduced compared with the second treatment, the third treatment, the fourth treatment, the soluble solid matters and the reducing sugars, the total phenols and the tannins are lower than those of the third treatment and the fourth treatment, and the total anthocyanidins in the fifth treatment are the lowest in all the treatments.
TABLE 9 influence of different fertilizer application amounts of Pleurotus ostreatus residue fertilizer on the fruit quality of grapes for wine production
Therefore, the mushroom dreg waste after the production of the edible mushrooms is rich in organic matters and various mineral elements, wherein the nutrient contents of nitrogen, phosphorus and potassium are higher than that of the straws and the fresh manure. The various raw materials after mushroom planting can become a high-quality organic bacterial fertilizer through innocent treatment and fermentation, and can also be directly applied to farmlands as base fertilizers.
The basal application of the edible fungus dregs ensures that grape branches grow vigorously, the leaf area is increased, the leaf quality is thick and heavy, the nutritive growth of grapes is promoted, and the effect is equivalent to that of a common organic fertilizer. Meanwhile, the basal application of the edible fungus dregs increases the yield of the grapes, improves the soluble solid of the grapes, enhances the coloring degree of the fruits, and greatly improves the appearance quality and the taste. The influence of biogas residues, bacterial residues and chemical fertilizers on the quality of navel oranges is increased on the basis of conventional fertilization, the high-quality fruit rate of the bacterial residues is found to be the highest, and the applied bacterial residues are better than the applied chemical fertilizers in terms of single fruit weight, soluble solid matters, total sugar, reducing sugar, vitamin C and sugar-acid ratio. The test results also prove that the quality of the grapes produced by brewing is improved by using the bacterial residues as the base fertilizer and the top dressing, and the bacterial residues as the organic fertilizer can be popularized in the grape production process.
The results show that: the oyster mushroom fungus dreg fertilizer can obviously improve the quality of wine grape fruits, compared with a contrast, the oyster mushroom fungus dreg fertilizer can obviously increase the contents of total sugar, soluble solid matters, total phenols, tannins and total anthocyanidin in the wine grape fruits, reduce the content of total acid in the wine grape fruits, and particularly has the most obvious effect after the oyster mushroom fungus dreg is fermented by adding chicken manure; researches on the appropriate using amount of the oyster mushroom residue fertilizer show that the amount of the oyster mushroom residue fertilizer and the quality of wine grapes have a certain correlation, the fruit quality of the wine grapes is improved along with the increase of the using amount of the oyster mushroom residue fertilizer, but the quality is reduced when the using amount reaches 2000 g/strain, and the optimum using amount is 1500 g/strain.
In conclusion, the oyster mushroom fungus dreg fertilizer can obviously improve the growth of wine grape trees and the yield and quality of fruits, and the best effect is obtained by 1500g per plant of application amount after the oyster mushroom fungus dreg and chicken manure are mixed according to the mixing ratio of 3:1 and are aerobically fermented to be dried by combining the related tests.
Claims (10)
1. A method for applying oyster mushroom dreg fertilizer to wine grapes is characterized by comprising the following steps: the method for preparing and applying the oyster mushroom fungus dreg fertilizer to wine grapes comprises the following steps:
removing bags from the collected waste mushroom sticks of the oyster mushrooms, crushing, airing, and preparing oyster mushroom residues for later use;
mixing and proportioning the air-dried oyster mushroom residues and farmyard manure, pre-wetting, mixing, fermenting, preparing into oyster mushroom residue fertilizer after fermentation, and quantitatively applying the oyster mushroom residue fertilizer to wine grapes.
2. The method for preparing and applying the mushroom bacterial dreg fertilizer for the grapes brewing as claimed in claim 1, wherein the method comprises the following steps: removing bags from the waste mushroom sticks, crushing the waste mushroom sticks into oyster mushroom dregs with the granularity of 150 meshes to 200 meshes, and then placing the oyster mushroom dregs in a light place for airing for 7 to 10 days; the oyster mushroom residues and the chicken manure are mixed according to the mixing ratio of 3:1, are aerobically fermented and dried, and then the weight of the oyster mushroom residues and the chicken manure is 1500g per plant.
3. The method for preparing and applying the mushroom bacterial dreg fertilizer for the grapes brewing as claimed in claim 2, wherein the method comprises the following steps: mixing the air-dried oyster mushroom residues with farmyard manure according to the proportion of 3:1, and then adding 0.01 wt% of Kemeiba, wherein the total input of the oyster mushroom residues and the farmyard manure is not lower than 500 KG.
4. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 3, wherein the method comprises the following steps: the method comprises the steps of transferring oyster mushroom residues and farmyard manure materials into a material mixing field, piling the mushroom residues into a material pile with the bottom width of 1.5-1.8m, the top width of 1.2m, the height of 1m and unlimited length, uniformly scattering farmyard manure on the material pile, finally dissolving Kemeiba in a water tank, uniformly spraying the Kemeiba on the built material pile to ensure that all materials are thoroughly pre-wetted and uniformly stirred without dry materials, and piling the materials until the water content of the materials reaches 60% -70%.
5. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 4, wherein the method comprises the following steps: after 24h of stacking, burying the perforated ventilation long pipe into the center position at the height of 20cm above the ground along the stacking length direction, turning the stack while arranging one ventilation vertical pipe at every 50-80 cm, enabling the bottom of the ventilation vertical pipe to be close to the ventilation long pipe, enabling the pipe head at the upper part of the ventilation vertical pipe to expose out of the top of the material stack, after the material stack is built, drilling a hole to the bottom at intervals of 0.5m on the side slope of the material stack by using a pointed wooden stick with the diameter of 5-8 cm, and covering a plastic film after the whole stack is formed.
6. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 5, wherein the method comprises the following steps: after the pile is built, the temperature of the materials is raised to 65-70 ℃ for internal and external pile turning after 1 d-2 d, and then the pile is turned again when the temperature reaches 65-70 ℃.
7. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 6, wherein the method comprises the following steps: during turning, the clinker and hot materials in the high-temperature area are exchanged with the cold materials in the cold area of the ground corner, and meanwhile, the surface materials with the thickness of 4.5-5.5 cm on the surface of the high-temperature area on the top of the material pile are scraped into the hot material area after turning.
8. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 7, wherein the method comprises the following steps: and performing segmented treatment in the turning process, wherein each segment is 50-60 cm long, after scraping and cleaning cold materials at corners, sweeping fine foams of the cold materials on the ground by using a broom, then performing hot material edge sealing, repeating the process, continuously clamping the ventilating vertical pipe in the center of the material pile, and after turning, sweeping the ground, the whole pile, drilling side slopes and coating films.
9. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 8, wherein the method comprises the following steps: turning the pile once for 24-48 h according to the sectional treatment method, turning the pile 3-4 times in total, fermenting for 11-12 d, keeping the temperature of 65-70 ℃ for 96-120 h, and finishing the fermentation.
10. The method for preparing and applying oyster mushroom bacterial residue fertilizer for grapes brewing as claimed in claim 9, wherein the method comprises the following steps: and (3) naturally airing the fermented oyster mushroom dreg fertilizer for later use after 7-10 days of airing, or carrying out high-pressure sterilization on the fermented oyster mushroom dreg fertilizer, and then putting the sterilized oyster mushroom dreg fertilizer into an oven or a drying room with the baking temperature of 105-115 ℃ for drying to obtain the oyster mushroom dreg fertilizer.
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