木薯皮堆肥过程中酶活性的变化  

Changes of enzymes activity in cassava bark during composting

作　　者：侯宪文[1] 邓晓[1] 李光义[1] 陈炫[1] 李勤奋[1] 

机构地区：[1]中国热带农业科学院环境与植物保护研究所,海南儋州571737

出　　处：《生态环境学报》2009年第5期1976-1979,共4页Ecology and Environmental Sciences

基　　金：现代农业产业技术体系项目(NO.nycytx-17);中央级公益性科研院所基本科研业务费专项(NO.2009hzs1J021)

摘　　要：以木薯皮为原料进行高温堆肥发酵,研究了堆肥化过程中理化性质和酶活性的变化情况。结果表明:在堆肥发酵过程中,温度变化呈先上升后下降趋势,到后期已趋近于初始温度;而含水率在堆肥处理过程中变化不大。各处理的pH值在发酵结束时为7.3～7.5。过氧化氢酶活性初期较高,随后迅速降低,并维持在较低水平。纤维素酶和脲酶活性在堆肥初期增加,之后逐渐降低。由于堆肥原料不同,不同处理的酶活性变化趋势表现出一定的差异。考虑到堆肥腐熟度受多方面因素的影响,判断堆肥腐熟度时应根据多种指标(包括生物学、化学、物理学指标)综合判断。The experiments of high-temperature composting with bark of cassava were conducted to monitor physical and chemical and biochemical changes in the process of composting. The results indicated that as composting proceeded,temperature increased at the beginning period of composting,and then decreased,and finally drew close to the initial temperature; and the water content was less changed during the whole period. pH value of all treatments ranged from 7.3 to 7.5 at the end of composting. The catalase activity kept at a higher level in the early stage,and then decreased quickly and stabilized at a lower level. The cellulase and urease activity increased in the early stage and decreased gradually in the later stage. During the composting the activities of enzymes were different from the varied material to different treatments. Maturity of compost was influenced by lots of factors,so the maturity of composting should be evaluated by various parameters including biological,chemical and physical parameters.

关 键 词：堆肥 木薯皮 酶活性 理化性质 

分 类 号：S141.4[农业科学—肥料学]