菜籽饼发酵过程中速效养分变化及对茶叶产量与品质的影响  

Available Nutrients Change Process of Fermenting Rapeseed and Its Effect on Tea Yield and Quality

作　　者：刘红艳[1] 张亚莲[1] 常硕其[1] 傅海平[1] 李维[1] 向芬[1] 彭细桥 

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]湖南省烟草公司郴州市公司,湖南郴州423000

出　　处：《江西农业学报》2012年第10期43-45,共3页Acta Agriculturae Jiangxi

基　　金：国家"十二五"科技支撑计划(2011BAD01B02)

摘　　要：分析测定了在恒温条件下4种不同处理菜籽饼发酵过程中速效养分的变化。结果表明,4种不同处理菜籽饼发酵过程中速效养分含量存在较大差异,发酵过程中以菜籽饼+微生物菌剂的处理速效养分含量增加最显著,碱解氮、有效磷、速效钾含量分别比对照增加35.09%、256.46%和31.00%,且均与对照呈极显著差异;随着菜籽饼发酵时间的延长,速效养分含量增加,且腐熟到一定程度时含量达到最大值;菜籽饼发酵制成生物有机肥施用,明显增加茶园土壤养分含量,显著提高茶园土壤肥力,增加茶叶产量,改善茶叶品质。Changes of available nutrients under constant temperature conditions in four different rapeseed meal fermentation processes were analyzed. The results showed that there were great differences in available nutrient contents among four different treat- ments. It had the most significant increase for available nutrient contents when treated with rapeseed ＋ microbial agents. The content of nitrogen, phosphorus, and potassium increased 35.09%, 256.46%, and 31.00%, respectively. It had extremely significant differences compared with the control. Available nutrient content of rapeseed increased with the extension of its ferment time, and the highest content appeared in the most suitable maturity condition. It could significantly improve contents of soil nutrient, soil fertility level, tea yield, and tea quality with the application of bio - organic fertilizer made of rapeseed meal fermentation.

关 键 词：菜籽饼 发酵 速效养分变化 产量 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]