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High-mountain vegetable waste microbiological treatment method

A technology for microbial treatment and alpine vegetables, applied in the direction of organic fertilizers, etc., can solve the problems of continuous cropping disease pathogenic bacteria reproduction and spread are not easy to control, crops and human damage, low treatment efficiency and other problems, to prevent reproduction and spread, important promotion and application Value, effect of simplifying transshipment procedures

Inactive Publication Date: 2011-09-07
INST OF ECONOMIC CROP HUBEI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the traditional natural composting method is used to treat alpine vegetable waste in the alpine vegetable production base, since microorganisms such as bacteria come from nature, not only the number of bacteria is relatively small, but also the dominant flora is mostly indigenous flora, which grow slowly under low temperature conditions , so that alpine vegetable waste often takes 1 to 2 months to decompose into organic fertilizer, which is much lower than the treatment efficiency in plain areas or hilly areas
In addition, when natural composting is used to treat alpine vegetable waste, it is not easy to control the reproduction and spread of pathogenic bacteria caused by continuous cropping diseases during the decaying process of plants. Unpredictable potential hazards exist for humans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: In the alpine vegetable production base, a sandy soil land with a flat terrain and an area of ​​about 10m×10m was selected as an alpine vegetable waste disposal site. Get each 2.0kg of the bacteria powder of the obtained thermophilic bacteria group, actinomycetes group and fungi group and mix evenly, then take 6.0kg of chaff as leavening agent, mix uniformly and make 12.0kg fermented flora preparation, use To ferment 400kg of alpine Chinese cabbage waste.

[0052] During the specific operation, according to the thickness of each layer of 30cm, first spread a layer of alpine Chinese cabbage waste, evenly sprinkle a layer of fermentation flora preparation; then spread a layer of alpine Chinese cabbage waste, and then evenly sprinkle a layer of fermented For flora preparations, the stacking height is 0.6m. Finally, a layer of pond mud is covered on the top of the alpine Chinese cabbage waste to maintain the temperature in the pile and speed up the decomposition...

Embodiment 2

[0055] Example 2: Dig a shallow pit with a length x width of 10m x 10m and a depth of 0.5-1.0m in the flat place of the alpine vegetable production base as an alpine vegetable waste disposal site. Get each 2.0kg of the bacteria powder of the obtained thermophilic bacteria group, actinomycetes group and fungi group and mix uniformly, then take sawdust 6.0kg as leavening agent, mix uniformly and make 12.0kg fermented flora preparation, for 500kg high mountain white radish waste was fermented.

[0056]During the specific operation, three layers of alpine white radish waste are superimposed and tiled according to the thickness of each layer of 25 cm, and a layer of fermentation flora preparation is evenly sprinkled between each layer of alpine white radish waste, with a stacking height of 0.75 m. Finally, a layer of pond mud is covered on the top of the alpine white radish waste to maintain the temperature in the pile and speed up the maturity of the white radish waste.

[0057] ...

Embodiment 3

[0059] Example 3: The selection of alpine vegetable waste disposal site is similar to the previous one, but the occupied area can be smaller. Get 2.0kg of the obtained psychrophilic bacteria powder, 2.0kg of actinomycetes powder, and 3.0kg of fungal powder and mix them evenly; then get 8.0kg of chaff as a leavening agent and mix them evenly to obtain 15.0kg The fermentation flora preparation is used to ferment 500kg of alpine cabbage waste.

[0060] During the specific operation, the alpine cabbage waste is stacked and tiled according to the thickness of each layer of 30cm, and a layer of fermentation flora preparation is evenly sprinkled between each layer of alpine cabbage waste, and the stacking height is 1.0-1.2m. Finally, a layer of pond mud is covered on the top of the alpine cabbage waste to maintain the temperature in the heap and speed up the maturity of the cabbage waste.

[0061] On the 5th day of stacking, various bacterial flora in the stack had grown considerabl...

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Abstract

The invention relates to a high-mountain vegetable waste microbiological treatment method. By the method, high-mountain vegetable waste is degraded into organic fertilizer quickly by using an exogenous zymophyte flora preparation. The zymophyte flora preparation is prepared from powder of psychrophilic bacterial flora, actinomyces flora and fungal flora according to the mass ratio of the psychrophilic bacterial flora to the actinomyces flora to the fungal flora of 1:1-3:1-2. The method comprises the following steps of: repeatedly stacking according to the sequence of flatly paving one layer of the high-mountain vegetable waste and then uniformly spraying one layer of the zymophyte flora preparation, wherein the mass ratio of the zymophyte flora preparation to the high-mountain vegetable waste is 1:50-100; after 3 to 5 days, turning the stack so as to promote various floras to grow quickly and gradually form organic compost; and after 9 to 16 days, detecting properties of a fermented substance, wherein the organic compost can be obtained when the fermented substance has the water weight content of 40 to 50 percent, is black or black brown in appearance, is pinched into powder easily with hands and does not have other peculiar smell. By the method, the high-mountain vegetable waste can be thoroughly decomposed into high-quality organic fertilizer simply and quickly; and growth of pathogenic bacteria in the organic fertilizer can be effectively controlled.

Description

technical field [0001] The invention relates to a treatment technology for vegetable field residual waste in a high mountain vegetable production base, in particular to a microbial treatment method for high mountain vegetable waste. Background technique [0002] At present, alpine pollution-free organic vegetables have become an important source of green vegetable food for citizens, especially in the off-season of vegetables, and they are preferred by citizens. The annual output of alpine vegetables has also increased significantly. However, during the crop-stop period of alpine vegetable production bases, the disposal of a large number of alpine vegetable wastes has become a bottleneck hindering the sustainable production of alpine vegetables. The reasons for the analysis are as follows: the processing environment of alpine vegetable waste is generally at the production site of mountainous vegetable bases above 1000m above sea level. In hot summer, the temperature is still...

Claims

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Application Information

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IPC IPC(8): C05F11/02
Inventor 邱正明万中义李双来郭凤领聂启军王运强邓晓辉姚明华
Owner INST OF ECONOMIC CROP HUBEI ACADEMY OF AGRI SCI
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