Biostimulant and preparation method thereof

Abstract

Belonging to the technical field of biological agriculture, the invention provides a novel biostimulant and a preparation method thereof. The involved novel biostimulant takes beef extract as the mainraw material, is formed by EM inoculant anaerobic fermentation, and has a free amino acid content of greater than or equal to 10% and a trace element content of greater than or equal to 2%. The preparation method includes the steps of: preparing 5-6% of beef extract, 0.1-0.2% of potassium dihydrogen phosphate and 1.5-3% of an EM inoculant, supplementing water and stirring the substances uniformly, then conducting anaerobic fermentation at 35-37DEG C, 24h later, performing cooling to 30-35DEG C, and conducting anaerobic fermentation continuously for 7d, then performing bacteria inactivation bypasteurization principle, and successively adding not less than 0.3% of Cu<2+>, not less than 0.5% of Fe<2+>, not less than 0.4% of Mn<2+>, and not less than 0.8% of Zn<2+>. The stimulant disclosed by the invention is mainly prepared by biological fermentation, is free of chemical additive, does not generate wastewater, waste residue and the like, and is safe and environment-friendly, and has theefficacy of improving crop stress resistance, stimulating crop potential, increasing yield, improving quality and the like when applied to vegetables and other crops.

Description

technical field [0001] The invention belongs to the technical field of biological agriculture and provides a novel biostimulant and a preparation method thereof. Background technique [0002] In recent years, the market share of plant growth-promoting substances—amino acid foliar fertilizers has been increasing year by year, especially biostimulant-related products. According to relevant reports, the annual growth rate of the biostimulant market is stable at 10% and above, and it is predicted that in the future The increase will remain at the same level. At present, Europe and the United States account for the largest market share in the world, and Asia and Africa are growing rapidly. It is estimated that by 2020, the Chinese market is expected to reach 400-500 million US dollars. [0003] At present, most biostimulant products on the market are extracted or synthesized by chemical processes, and then compounded. The production process is complicated and it is easy to bring...

AI Technical Summary

Problems solved by technology

[0003] At present, most biostimulant products on the market are extracted or synthesized by chemical processes, and then compounded. The production process is complicated and it is easy to bring a large amount of impurities when the reaction is incomplete. Some macromolecular impurities will affect plants and soil during use. produce adverse effects, and chemical methods often produce a large amount of waste water, waste residue, etc., which are more costly than biological methods

With the issuance of the two documents of the Ministry of Agriculture "Action Plan for Zero Growth in Fertilizer Use by 2020" and "Action Plan for Zero Growth in Pesticide Use by 2020", the production process of biostimulants began to lean towards pure biological methods. Patent CN107266134A was published A preparation method of a biostimulant is provided, which uses animal and plant residues as raw materials for fermentation, does not add functional microbial agents, the fermentation period is about 20 days, and there are too many solid residues in the fermentation liquid; patent CN104058801A discloses a The preparation method of the amino acid liquid fertilizer adopts a kind of amino acid liquid fertilizer obtained by stacking and fermenting the downstream substrate filaments of Flammulina velutipes. The fermentation process is long, and the liquid fertilizer needs to be obtained by gravity pressing, and the yield is low; Its preparation method uses sugarcane molasses and shrimp protein as raw materials for microbial fermentation. Both sugarcane molasses and shrimp protein require complex pretreatment before they can be fermented, which increases the cost of fermentation and is difficult to industrialize.

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