硫酸预处理对玉木耳菌糠堆腐过程化学性质及氨挥发的影响  

Effects of Sulfuric Acid Pretreatment on Chemical Properties and Ammonia Volatilization during the Composting Process of White Fungus Chaff

作　　者：郭程程 王继红[1] 冷粟[1] GUO Chengcheng;WANG Jihong;LENG Su(College of Resources and Environment,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学资源与环境学院,长春130118

出　　处：《吉林农业大学学报》2021年第4期426-432,共7页Journal of Jilin Agricultural University

基　　金：吉林省科技发展计划项目(20180201018SF)。

摘　　要：为了探讨硫酸预处理对玉木耳菌糠堆腐过程化学性质及氨挥发量的影响,采用不同浓度的硫酸溶液预处理玉木耳菌糠,分析堆肥过程中菌糠化学性质和氨挥发量的变化。试验设4个处理,分别为0(ck, A0),0.1(A1),0.3(A2),0.5(A3) mol/L硫酸预处理,各处理均腐熟堆肥15 d。结果表明:在堆肥期间,A0最高温度56℃,第5~10天温度在55~56℃;A1处理高温期为8 d,最高温度为59℃;A2最高温度为48℃;A3则无明显温度变化。至堆肥结束时,与未添加硫酸的处理A0的pH(6.63)相比,A1、A2和A3分别降低了1.37、4.73、5.11;A0、A1、A2和A3处理电导率分别为0.163,0.278,0.415,0.603 mS/cm;A0、A1、A2、A3的含水量分别比堆肥初期下降了42.73%、43.07%、33.72%、22.00%;A0、A1、A2、A3处理的有机质含量分别下降了5.55%、8.59%、12.91%、2.15%。氮含量随腐熟时间的延长呈先下降后上升趋势,A0、A1、A2、A3分别上升了40.50%、32.70%、18.20%、0。磷、钾含量趋势大体相同,A1含量增加最大,分别为66.67%和80%;A0次之,分别增加了56.67%和60%;A2增加较小,分别为5%和24%;A3处理,磷含量降低42.22%,钾含量增加12%。A0、A1、A2、A3氨挥发累积量分别为1.01,0.81,0.18,-0.11 g/(kg·h),与A0相比,A1、A2、A3的氮素损失量分别减少72%、96%、113%。以上结果说明,经硫酸预处理后玉木耳的菌糠氨挥发量显著下降,有机质降解速率增加,氮、磷、钾含量均有上升。试验表明:硫酸预处理能够缩短堆肥周期,提高堆肥品质,减少氮素损失,而且以浓度为0.1 mol/L(A1)硫酸预处理腐熟效果最佳。In order to investigate the effects of sulfuric acid pretreatment on the chemical properties and ammonia volatilization of White Fungus Chaff, dilute sulfuric acid solution with different concentrations was used to preprocess wood ear bran. Changes of the chemical properties and ammonia volatilization during fermentation were analyzed. The experiment was conducted with four treatments, 0(A0), 0.1(A1), 0.3(A2) and 0.5(A3)mol/L of acidification treatment concentration, and 15 d fermentation of all. The results show that during the composting process, the highest temperature of A0 was 56 ℃ and maintained within 55-56 ℃ from the 5 th to the 10 th day;the high temperature period of A1 treatment was 8 days, and its highest temperature was 59 ℃;the highest temperature of A2 was 48 ℃;there was no significant temperature change in A3. At the end of composting, compared with pH value of A0 with no sulfuric acid addition(6.63), pH value of A1,A2 and A3 decreased by 1.37, 4.73 and 5.105, respectively, and EC value of A0, A1, A2 and A3 was 0.163, 0.278,0.415 and 0.603 mS/cm, respectively. Water content of A0, A1, A2 and A3 decreased by 42.73%, 43.07%, 33.72% and 22.00% compared with the initial stage. Organic matter content of A0, A1, A2 and A3 decreased by 5.55%, 8.59%, 12.91% and 2.15%, respectively. N content decreased first and then increased with the extension of the maturity time, which increased by 40.50%, 32.70%, 18.20% and 0, respectively. The trend of P and K content was basically the same, and A1 content had the largest increasing trend, which was 66.7% and 80%, respectively. A0 was in the second place, with an increase of 56.67% and 60%, respectively;A2 increased slightly, with an increase of 5% and 24%, respectively;In A3 treatment, phosphorus content decreased by 42.22% and potassium content increased by 12%, respectively. Ammonia volatilization accumulation of A0, A1, A2 and A3 was 1.01, 0.81, 0.18 and-0.11 g/( kg·h), respectively, and compared with A0, the loss of N in A1, A2 and A3 decreased by 72%,

关 键 词：玉木耳 菌糠 酸预处理 堆肥方法 化学性质 氨挥发量 

分 类 号：S646.6[农业科学—蔬菜学]