Kiwi fruit oil and dry water fertilizer fermentation liquor and preparation method thereof

Abstract

The invention relates to kiwi fruit oil-withered water-fertilizer fermentation liquor and a preparation method thereof. The kiwi fruit oil-withered water-fertilizer fermentation liquor is mainly used for improving the growth environment of crops such as kiwi fruits and increasing the yield. The oil cake fermentation liquor is prepared by a specific preparation process, so that the fermentation time is remarkably shortened to 10-15 days, the odor in the traditional fermentation process is eliminated, and the odor is replaced by wine fragrance. The fermentation liquor is rich in nutritional ingredients such as polypeptides, oligopeptides, small peptides, amino acids and beneficial microorganisms, and can stably and efficiently promote the growth of crops such as kiwi fruits and the like. When the fertilizer is used in different growth stages of kiwi fruits, the root system environment can be remarkably improved, root system thickening and nutrient absorption are promoted, and branch and leaf growth, flower expansion, fruit setting, fruit expansion, dry matter accumulation and the like are promoted. In addition, the oil cake fermentation liquor can also improve the soil structure, increase the number of beneficial microorganisms in soil and reduce the use of chemical fertilizers, and is beneficial to sustainable development of agriculture.

Description

Technical Field

[0001] The invention relates to the technical field of organic fertilizers, in particular to a kiwi oil dry water fertilizer fermentation liquid and a preparation method thereof. Background Art

[0002] At present, oil cake is mostly fermented and utilized in the form of solid fermentation organic fertilizer, which takes a long time. It is mostly used in the form of base fertilizer in autumn and winter in the kiwifruit production process. It is inconvenient to use and the effect is not obvious.

[0003] Currently, the water and fertilizer fermentation liquid applied to kiwifruit is mostly based on enzyme fermentation, which takes a long time, 30-50 days, and has a strong odor.

[0004] Enzyme fermentation mostly uses discarded fruits, vegetables and animal residues as raw materials, which are of various types and not fixed. The composition of the fermented raw liquid is unstable, and the application effect is difficult to control.

[0005] At present, a large amount of chemical fertilizers are used in the soil during kiwifruit production, which leads to the destruction of soil structure, the reduction of beneficial microorganisms, the increase of harmful microorganisms, and soil acidification, which affects the growth of kiwifruit roots, branches and leaves, fruit enlargement and sustainable development.

[0006] Therefore, a kiwi oil dry water fertilizer fermentation liquid and a preparation method thereof are needed. Summary of the invention

[0007] In order to solve the problems of the prior art, the invention provides a kiwi oil dry water fertilizer fermentation liquid and a preparation method thereof.

[0008] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: In the first aspect, a kiwi oil dry water fertilizer fermentation liquid and a preparation method thereof are provided, wherein the fermentation liquid is prepared by the following steps:

[0009] S1: Mix brown sugar, dried oil and water in a mass ratio of 3:10:50, soak for 5 days, and stir for 30-60 minutes every day;

[0010] S2: Activated microbial agent, the agent is composed of Trichoderma spinulosa, Trichoderma longibrachiatum, yeast, Bacillus gelatinosa, Bacillus megaterium, lactic acid bacteria, cellulase and protease, and the activation method is to mix the agent with water in a ratio of 1:5, stir for 5-10 minutes, and soak for 1 day;

[0011] S3: adding the activated bacterial agent to the mixed solution obtained in step S1 at a ratio of 1 kg of bacterial agent to 100 kg of oil cake;

[0012] S4: Carry out aerobic fermentation, stirring for 30 minutes every day for 5-10 days, until a distinct wine aroma appears.

[0013] In some specific embodiments of the first aspect, the oil cake is rapeseed cake, and the brown sugar is industrial brown sugar, agricultural brown sugar or food brown sugar.

[0014] In some specific embodiments of the first aspect, the fermentation temperature is above the daily average temperature of 10° C., and the fermentation time is 10-15 days.

[0015] In the first aspect, brown sugar, oil cake and water are prepared in a specific mass ratio of 3:10:50. This ratio has been optimized through multiple experiments and can provide a suitable substrate concentration for subsequent fermentation. As the main source of organic materials, oil cake is rich in nutrients such as protein and oil. After fermentation, it can be converted into small molecules that are easily absorbed by plants; brown sugar not only provides a rich carbon source for the initial growth of microorganisms, but also regulates the osmotic pressure of the fermentation liquid and promotes the uptake of nutrients by microorganisms; water is used as a solvent to ensure that the materials are fully mixed and dissolved, so that the various components are evenly contacted, creating a good environment for biochemical reactions. 30-60 minutes of stirring every day further enhances the mixing effect of the materials, prevents local agglomeration, and ensures the consistency of the starting conditions of fermentation;

[0016] Trichoderma spinulosa, Trichoderma longifolia, and cellulase have a strong ability to decompose cellulose and lignin. They can gradually crack the difficult-to-degrade macromolecules in oil cakes, release more available nutrients, and significantly inhibit a variety of soil-borne diseases, such as wilt, damping-off, stem rot, root rot, etc. They can also degrade pesticide residues in the soil and reduce soil salinization; yeasts reproduce rapidly under aerobic conditions, produce a variety of enzymes during the fermentation process to accelerate the conversion of organic matter, improve fermentation efficiency, and degrade phytic phosphorus to improve mineral utilization; Bacillus gelatinosa and Bacillus megaterium can activate phosphorus, potassium and trace mineral elements fixed in the soil, improve fertilizer utilization, and metabolize organic acids, amino acids, polysaccharides, plant hormones and other substances during the fermentation process to facilitate the utilization and growth of kiwifruit; lactic acid bacteria convert macromolecules into amino acids, vitamins, etc. during the fermentation process, and at the same time adjust the pH of the fermentation liquid, inhibit the growth of harmful microorganisms, and maintain the stability of the fermentation system; during the water-fertilizer fermentation of oil cakes, under the action of proteases, proteins in oil cakes are decomposed into amino acids and small molecular polypeptides. These decomposition products are important nutrients for plant growth and development, and can provide nitrogen sources and other essential amino acids to promote plant growth and development. The activation operation of mixing with water at a ratio of 1:5, stirring, and soaking for 1 day can quickly awaken dormant microorganisms, restore their activity, and put them into the fermentation process in the best state;

[0017] The appropriate amount of microbial agent can ensure that there are enough microorganisms to decompose the substrate and transform nutrients, while not causing waste of resources or metabolic imbalance due to excessive microbial agent. After inoculation, the microorganisms in the microbial agent quickly "take root" in the oil-blight mixture, and use the nutrients accumulated in the early stage to begin to multiply in large quantities, starting the high-speed conversion stage of fermentation;

[0018] Continuous stirring for 30 minutes a day provides sufficient oxygen for aerobic microorganisms to maintain their vigorous aerobic respiration metabolism, promote the rapid oxidation and decomposition of organic matter in the oil cake, and generate carbon dioxide, water and a large number of intermediate metabolites. The fermentation time of 5-10 days is combined with the end point judgment until the obvious wine aroma appears to ensure that the fermentation process is complete and not excessive, and avoid insufficient nutrient conversion due to insufficient fermentation time, or long fermentation time causing loss of beneficial ingredients and flavor degradation. The condition of daily average temperature above 10°C is set based on the temperature adaptability of microbial growth, ensuring that the microbial enzyme activity is at a high level, promoting efficient and stable fermentation, and finally converting the raw materials into high-quality oil cake water-fertilizer fermentation liquid rich in various nutrients and beneficial microorganisms.

[0019] In the second aspect, an application of an oil-dry water-fertilizer fermentation liquid in kiwifruit cultivation, the fermentation liquid is used in the budding stage, leaf expansion stage, flower dew white stage, after anthesis, fruit swelling stage and ripening stage of kiwifruit, and the specific use method is as follows:

[0020] From budding to leafing stage: dilute the fermented liquid 100 times, and irrigate or sprinkle or drip irrigate the root area of ​​kiwifruit. The amount per mu is 24 catties in terms of oil dryness.

[0021] Flower dew white stage: dilute the fermented liquid 80 times, irrigate or sprinkle or drip irrigate the kiwifruit root area, the amount per mu is 30 catties based on oil dry;

[0022] After flowering: dilute the fermented liquid 80 times, and irrigate or sprinkle or drip irrigate the root area of ​​kiwifruit. The amount per mu is 30 catties in terms of oil dryness.

[0023] Fruit swelling period: dilute the fermented liquid 50 times, and irrigate or sprinkle or drip irrigate the kiwifruit root area. The amount per mu is 40 catties in terms of oil dryness;

[0024] Maturity period: dilute the fermentation liquid 50 times, and irrigate, spray, or drip irrigate the kiwifruit root area. The amount per mu is 40 kilograms of oil.

[0025] In some specific embodiments of the second aspect, the method of using the fermentation liquid includes watering, spraying or drip irrigation, and the dilution multiple and dosage are adjusted according to the different growth stages of kiwifruit.

[0026] In the second aspect, from germination to leaf expansion: at this stage, the roots of kiwifruit are young and tender, and their ability to absorb nutrients is limited. Dilute the fermentation liquid 100 times and irrigate, sprinkle or drip the root area. The amount per mu is 24 kilograms in terms of oil residue. This can not only provide appropriate nutrients to avoid root burns, but also use the beneficial microorganisms in the fermentation liquid to improve the rhizosphere soil environment. The polypeptides, amino acids, and other small molecule nutrients in the fermentation liquid can be directly absorbed by the new roots, stimulating the division and elongation of root cells, providing sufficient material and energy basis for the germination of branches and leaves, promoting the healthy growth of kiwifruit seedlings, and quickly establishing a robust above-ground and underground growth system;

[0027] Flower dew white stage: The differentiation of flower bud morphology enters a critical final stage, and flower development requires a lot of nutrients. The fermented liquid made by diluting 80 times and using 30 jin of oil cake per mu provides sufficient nitrogen, phosphorus, potassium and various trace elements for the flower buds, which helps the flower buds to differentiate completely, making the flowers swell and plump, bright in color, improving the quality of flowers, and increasing the vitality of the female flower stigma, thereby improving the success rate of pollination, laying a good foundation for the high yield and high quality of kiwifruit;

[0028] After the flowers fade: young fruits begin to form and urgently need nutrition to support their growth. The fermented liquid made from oil cake diluted 80 times and used at a dosage of 30 jin per mu can timely supplement the nutrients needed for the early stage of fruit setting. The organic nutrients and soil mineral nutrients activated by the fermented liquid can promote the cell division of young fruits, accelerate the greening of fruits, enhance the stress resistance of young fruits, reduce the physiological fruit drop phenomenon, and ensure stable fruit setting and fast development.

[0029] Fruit expansion period: The fruit enters a rapid expansion stage, and the demand for nutrients reaches a peak. The fermentation liquid is diluted 50 times, and the amount of fermentation liquid is 40 jin per mu. The high-concentration nutrient supply meets the large demand for nitrogen, phosphorus, potassium and other nutrients for fruit expansion, promotes the rapid proliferation of pulp cells, and rapidly increases the fruit volume. At the same time, it maintains the hardness and quality of the fruit, avoiding the occurrence of hollow, soft fruit and other undesirable phenomena;

[0030] Maturity period: The focus at this time is to improve the quality of the fruit. The fermentation liquid made by diluting 50 times and using 40 jin per mu of oil cake is rich in amino acids, sugars and other substances, which promotes the accumulation of dry matter in the fruit, increases the quality indicators such as the sweetness, color and taste of the fruit, makes the kiwi fruit full and juicy, and has a rich flavor, reaches the standard of high-quality commercial fruit, and improves market competitiveness;

[0031] Adjust the dilution multiple and dosage according to the different growth stages of kiwifruit to ensure that the fermentation liquid accurately adapts to the nutritional needs of each stage. The multiple choices of irrigation, sprinkler irrigation or drip irrigation can be flexibly applied according to the planting terrain, soil conditions, irrigation facilities, etc. Irrigation is suitable for orchards with flat terrain and good soil water retention, which can make the fertilizer evenly penetrate into the root distribution layer; sprinkler irrigation is efficient and convenient for mountain orchards or large-scale plantations, and can quickly cover a large area of ​​plants; drip irrigation is accurate and energy-saving, especially suitable for arid areas or soils that are sensitive to water, and the fermentation liquid is accurately delivered to the root system, reducing waste and maximizing the role of the fermentation liquid in promoting kiwifruit cultivation.

[0032] The beneficial effects of the present invention are:

[0033] 1. The present invention significantly reduces the traditional oil cake fermentation time to 10-15 days. Compared with the common solid organic fertilizer fermentation and enzyme fermentation, it greatly improves the production efficiency and reduces the time cost investment. This enables the oil cake to be more quickly converted into efficient and usable water fertilizer fermentation liquid, accelerates the output and use of products, buys valuable time for agricultural production, and meets the demand for timely fertilization;

[0034] 2. The present invention completely changes the drawback of the traditional fermentation that produces odor, and emits the aroma of wine during the fermentation process. On the one hand, it creates a comfortable working environment for operators, avoids the discomfort caused by the odor, and protects the physical and mental health of workers; on the other hand, the aroma of wine has a certain ecological appeal in the orchard environment, can attract beneficial insects such as bees, promote the virtuous cycle of the orchard ecology, and is conducive to natural ecological processes such as pollination;

[0035] 3. After using the fermentation liquid, the soil structure can be effectively improved, the soil porosity can be increased, and the soil becomes loose and breathable. Microorganisms and their metabolites continuously act on soil organic matter, breaking the original compact structure and forming more tiny pores. These pores create excellent conditions for the retention and circulation of air and water, providing sufficient physical space for the extension and rooting of kiwifruit roots, ensuring smooth root breathing and promoting healthy root development. DETAILED DESCRIPTION

[0036] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0037] A kiwi oil dry water fertilizer fermentation liquid and a preparation method thereof.

[0038] Preparation of oil-water-fertilizer fermentation liquid and its application in kiwi fruit plantations.

[0039] 1. Experimental Materials and Site Preparation

[0040] 1. Material selection

[0041] ο Oil cake: Select high-quality rapeseed cake to ensure that its protein content is not less than 35% and its oil content is between 10%-15%, providing sufficient nutrient reserves for subsequent fermentation.

[0042] ο Brown sugar: prepare a certain amount of industrial brown sugar, agricultural brown sugar and food brown sugar respectively, so as to compare the influence of brown sugar from different sources on the fermentation effect. The purity of all brown sugars is required to be above 90%.

[0043] οMicrobial agents: Purchase professionally customized composite agents including Trichoderma acanthosporum, Trichoderma longibrachiatum, yeast, Bacillus gelatinosa, Bacillus megaterium, lactic acid bacteria, cellulase and protease to ensure that the number of live microorganisms and enzyme activity meet the fermentation start-up requirements.

[0044] ο Experimental kiwifruit plantation: The plantation was located in [specific area name], with soil type of [detailed soil texture, such as yellow loam], pH value between 5.5-6.5, an area of ​​approximately 5 mu, kiwifruit variety of [variety name], 3-5 years old, and basically the same growth condition of the plants. In addition, traditional chemical fertilizers had been applied for a long time before, resulting in a certain degree of soil acidification and compaction, and a low content of beneficial microorganisms.

[0045] 2. Preparation process of oil-dry water fertilizer fermentation liquid.

[0046] 1. Raw material mixing (S1)

[0047] ο Weigh the selected industrial brown sugar (industrial brown sugar is preferred for the first attempt in this experiment), rapeseed cake and water according to the mass ratio of 3:10:50. The weighed rapeseed cake is crushed to a particle size of 2-3 mm, and placed in a corrosion-resistant fermentation container together with brown sugar. A certain amount of water is slowly added, and stirring is performed while adding to ensure that the materials are initially mixed. Subsequently, the mixed solution is stirred using a mechanical stirring device from 9 to 10 a.m. and 4 to 5 p.m. every day, for 20 minutes each time, and stirring is continued for 5 days to ensure that the materials are fully dissolved without obvious agglomeration. During this period, the color, smell and viscosity changes of the mixed solution are closely observed, and the initial state data are recorded.

[0048] 2. Bacterial agent activation (S2)

[0049] οOn the 4th day after the raw materials were mixed, an appropriate amount of composite bacterial agent was taken out, water was weighed according to the mass ratio of bacterial agent to water of 1:5, the bacterial agent was slowly poured into the water, and a magnetic stirrer was used to stir at a speed of 200 rpm for 8 minutes to ensure that the bacterial agent was evenly dispersed in the water. After that, the bacterial agent solution was transferred to a light-shielded but not sealed container and soaked at room temperature of 25°C for 1 day. During this period, the container was gently shaken once every 4 hours to maintain the uniformity of bacterial agent activation. The changes in microbial morphology and quantity before and after bacterial agent activation were observed under a microscope to confirm the activation effect.

[0050] 3. Inoculation of bacterial agents (S3)

[0051] On the fifth day of raw material mixing, according to the ratio of 1 kg of bacterial agent to 100 kg of oil cake, accurately weigh the activated bacterial agent and slowly pour it into the stirring oil cake and brown sugar mixture. Continue stirring for 30 minutes to fully mix the bacterial agent and the mixture to ensure that the microorganisms are evenly distributed in the fermentation substrate, thus starting the formal construction of the fermentation system.

[0052] 4. Aerobic fermentation (S4)

[0053] οAfter inoculation, start the aerobic fermentation program immediately. From 10 am to 11 am and from 3 pm to 4 pm every day, use a high-power stirring paddle to stir the fermentation liquid for 30 minutes each time to ensure that oxygen is fully integrated into the fermentation liquid and meet the growth needs of aerobic microorganisms. At the same time, a temperature sensor is installed in the fermentation site to monitor the ambient temperature in real time to ensure that the daily average temperature is maintained above 10°C. In case of low temperature weather, a movable temperature-controlled greenhouse is used for local heating. During the fermentation process, samples of the fermentation liquid are collected at 8 am, 12 noon and 6 pm every day to test its pH value, alcohol content, number of microorganisms and enzyme activity, and draw a fermentation process curve. After 8 days of continuous stirring and monitoring, the fermentation liquid has an obvious wine aroma, the color changes from light brown to dark brown, and various detection indicators tend to be stable, and it is determined that the fermentation is initially completed.

[0054] 3. Application of oil-water-fertilizer fermentation liquid in kiwifruit cultivation.

[0055] 1. From bud to leaf expansion

[0056] ο Dilute the fermented oil-water fertilizer liquid 100 times with clean water, put it into the fertilizer tank, connect the drip irrigation system, and drip fertilize the kiwi fruit plantation. With each kiwi fruit plant as the center, set a dripper within a root distribution radius of 0.5 meters, control the drip irrigation speed to 2 liters / hour, and ensure that the fermentation liquid slowly and evenly penetrates into the root soil. The amount per mu is 24 catties according to the oil-water fertilizer, and the fertilization cycle is once every 10 days, for a total of 3 fertilizations. During this stage, the germination rate, new shoot growth length and leaf expansion number of kiwi fruit are regularly observed, compared with the control area where the fermentation liquid is not used, and the data differences are recorded.

[0057] 2. Flower dew white period

[0058] o Sprinkler irrigation was used to apply the fermentation liquid. The fermentation liquid was diluted 80 times, and the kiwifruit plant root system was sprinkled with the sprinkler system in the early morning or evening when there was no wind. The amount per mu was 30 catties of oil dry, and the interval between fertilization was 7 days, for a total of 2 fertilizations. During the period, the degree of flower bud expansion, the number and quality of flower opening were observed, the pollination success rate was calculated, and the data of the control area were compared to evaluate the effect of the fermentation liquid on flower expansion and flowering and pollination.

[0059] 3. After the flowers fade

[0060] o Choose irrigation method. Dilute the fermentation liquid 80 times and irrigate the kiwifruit from 20 cm away from the trunk to the drip line of the crown. The dosage is 30 catties per mu, and the interval between fertilization is 10 days, and fertilization is applied 3 times. Observe the fruit setting rate, fruit greening speed and early growth status of young fruits, and analyze the supporting effect of fermentation liquid on the development of young fruits by measuring the fruit diameter and weight.

[0061] 4. Fruit expansion period

[0062] o Combine drip irrigation with topdressing in furrows. First, dilute the fermentation liquid 50 times, and drip it through the drip irrigation system at a rate of 3 liters / hour for 2 hours to ensure that the roots fully absorb water and nutrients; at the same time, irrigate the area from 20 cm away from the main trunk of the kiwifruit to the drip line of the crown, and mix the fermentation liquid with a small amount of phosphorus and potassium fertilizers before irrigating. The amount per mu is 40 kilograms, the fertilization cycle is 15 days, and fertilization is applied twice. Regularly measure the longitudinal and transverse diameters of the fruit, the hardness of the flesh and other indicators to determine the fruit expansion effect and quality maintenance.

[0063] 5. Maturity

[0064] o Mainly use drip irrigation, dilute the fermentation liquid 50 times, slowly drip irrigation to the root area, and extend the drip irrigation time to 3 hours to ensure sufficient nutrient supply. The amount per mu is 40 catties, and the interval between fertilization is 20 days, and fertilization is applied twice. At this stage, the focus is on testing the quality indicators such as the soluble solid content, vitamin C content, taste and flavor of the fruit, and comparing it with the fruit in the traditional fertilization area to evaluate the contribution of the fermentation liquid to the improvement of the fruit maturity quality.

[0065] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing kiwi oil dry water fertilizer fermentation liquid, characterized in that: The fermentation broth is prepared by the following steps: S1: Mix brown sugar, dried oil and water in a mass ratio of 3:10:50, soak for 5 days, and stir for 30-60 minutes every day; S2: Activated microbial agent, the agent is composed of Trichoderma aculeatus, Trichoderma longibrachiatum, yeast, Bacillus gelatinosa, Bacillus megaterium, lactic acid bacteria, cellulase and protease, and the activation method is to mix the agent with water in a ratio of 1:5, stir for 5-10 minutes, and soak for 1 day; S3: adding the activated bacterial agent to the mixed solution obtained in step S1 at a ratio of 1 kg of bacterial agent to 100 kg of oil cake; S4: Carry out aerobic fermentation, stirring for 30 minutes every day for 5-10 days, until a distinct wine aroma appears.

2. The method for preparing a kiwifruit oil dry water fertilizer fermentation liquid according to claim 1, characterized in that: The oil cake is rapeseed cake, and the brown sugar is industrial brown sugar, agricultural brown sugar or food brown sugar.

3. The method for preparing a kiwifruit oil dry water fertilizer fermentation liquid according to claim 1, characterized in that: The fermentation temperature is above the daily average temperature of 10°C, and the fermentation time is 10-15 days.

4. An application of oil-water-fertilizer fermentation liquid in kiwifruit cultivation, characterized in that: The fermented liquid is used in the budding stage, leaf expansion stage, flower white stage, after flowering, fruit expansion stage and maturity stage of kiwifruit. The specific usage is as follows: From budding to leafing stage: dilute the fermented liquid 100 times, and irrigate or sprinkle or drip irrigate the root area of ​​kiwifruit. The amount per mu is 24 catties in terms of oil dryness. Flower dew white stage: dilute the fermented liquid 80 times, irrigate or sprinkle or drip irrigate the kiwifruit root area, the amount per mu is 30 catties based on oil dry; After flowering: dilute the fermented liquid 80 times, and irrigate or sprinkle or drip irrigate the root area of ​​kiwifruit. The amount per mu is 30 catties in terms of oil dryness. Fruit swelling period: dilute the fermented liquid 50 times, and irrigate or sprinkle or drip irrigate the kiwifruit root area. The amount per mu is 40 catties in terms of oil dryness; Maturity period: dilute the fermentation liquid 50 times, and irrigate, spray, or drip irrigate the kiwifruit root area. The amount per mu is 40 kilograms of oil.

5. The use of an oil-water-fertilizer fermentation liquid in kiwifruit cultivation according to claim 4, characterized in that: The method for using the fermentation liquid includes watering, spraying or dripping, and the dilution multiple and dosage are adjusted according to different growth stages of kiwifruit.