Method for preparing agricultural enzyme from perishable vegetable residues and defective fruits and vegetables

Abstract

The invention relates to the technical field of agriculture, and discloses a method for preparing an agricultural enzyme by using perishable vegetable residues and defective fruits and vegetables. The method comprises the following specific steps: preparing raw materials including brown sugar, vegetable residues and water, cutting and crushing the vegetable residues into strips and blocks of 2-3cm according to a mass ratio of the brown sugar to the vegetable residues to the water is 1:3:10, putting the brown sugar, the vegetable residues and the water into a plastic barrel, performing uniform mixing, covering or sealing the plastic barrel with a film, performing natural fermentation in a rain-sheltering manner at 20-40 DEG C, wherein the fermentation includes early-stage aerobic fermentation and later-stage anaerobic fermentation, opening the cover for deflating and performing stirring once every 3-5 days during the early-stage aerobic fermentation, and performing fermentation for 1-3 months to obtain the agricultural enzyme. The preparation method is simple, the prepared agricultural enzyme can effectively shorten the straw decomposition period when returned to the field, the application effect of returning to the field is obvious, humification of biomass materials such as soil straw can be remarkably promoted, the soil nutrient effectiveness is remarkably improved, and crop growth is promoted.

Description

technical field [0001] The invention relates to the field of agricultural technology, in particular to a method for preparing agricultural enzymes by using vegetable perishable residues and defective fruits and vegetables. Background technique [0002] Agricultural enzymes refer to the fermentation of agricultural waste, including weeds, leftovers, leftovers, various livestock manure, vegetable and fruit residues, etc., through enzyme methods, and finally obtain agricultural enzyme fertilizers, which are used to prevent and control pests, nourish the soil, Improve soil to reduce chemical input use. Agricultural enzymes not only contain rich nutrient elements, but also enzyme bacteria, which are beneficial microbial groups composed of bacteria, actinomycetes and yeasts. It is a functional group of beneficial biological activities composed of dozens of bacteria and enzymes. It has strong fermentation and decomposition ability, which can increase crop yield, improve the qualit...

AI Technical Summary

Problems solved by technology

[0003] The existing vegetable residues and perishable and defective fruits are basically disposed of by landfill or randomly stacked and discarded on the edge of the field. The above-mentioned treatment methods will cause sewage cross-flow and rotten odor pollution, which will pollute the environment of the vegetable production area.

At present, although a small amount of vegetable residues and perishable fruit residues are used for disposal in composting ponds, the vegetable wastes used are not processed and crushed, and the treatment methods are also very extensive, resulting in the disposal of each batch of obtained disposal products. The ingredients and characteristics are different, and the process of returning to the field has not formed a standardized disposal process and stable application effect

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