Effects Of Straw Bio-fermentation On The Pepper Overwinter Cultivation In Solar Greenhouse

Crop straw is the by-product of agricultural production, and also one of the global renewable resources. How to carry on the straw consumption and transformation is a worldwide problem. The straw bio-fermentation is a present method to effectively utilize straw, but it is still the first case of application in the vegetable cultivation. At present, the vegetable overwinter cultivation in solar greenhouse have many problems which is difficult to thoroughly solve, such as chilling damage. The application of vegetable overwinter cultivation could effectively improve the conditions of vegetable overwinter cultivation in solar greenhouse. Therefore, we carried on this trial, a theoretical analysis on action mechanism, how to influence the cultivation environment of solar greenhouse, and facilitate growth-development of pepper. At the same room-temperature, the comparative test which included paving crop straw(4 different straw bio-fermentation starter)and check(CK) dealing two experimental treatments, which was used to comprehensive observe all pepper's character and physiological indexes,.Meanwhile, we monitored the environmental condition of pepper overwinter cultivation. At the Same Time, in the straw bio-fermentation treatment, we also carried out a comparative test of different straw bio-fermentation with distilled water(DW) as check(ck), and set up five sub-processing (Wo Fung Po biological agents, unnamed strain, special bacteria straw biodegradation, Baiwo Straw complex microbial agent, water as control).Thus we got fermenting effects of different strains, and then selected the best straw bio-fermentation strains.The results showed that:the straw bio-fermentation effectively increased indoor pepper cultivation environment air temperature by 2～3℃, and ground temperature by 1～2℃, when the outdoor environment condition did't suited to pepper cultivation. The pepper cultivation water condition also could get effective improvement by straw bio-fermentation, and then improved the water retaining capacity of soil, reduced watering times. Meanwhile, the straw bio-fermentation effectively enchanced the CO2 concentration of the indoor pepper cultivation environment, improved photosynthesis and the accumulation of photosynthate, increased the total yield of unit area, and the range of increasing in yield was about 26%. The pepper fruit quality also could get effective improvement, and the content of vitamin C was increased by 55.79% and the content of dry matter was increased by 7.41%. Meanwhile,we got same conclusions from the comparative test of different strains.The best fermentation effects was Wofengbao bio-strains, and the second respectively was Baiwo composite strains, the special strains of biodegradation and the unnamed Strains.Research and analysis showed that:In the process of pepper overwinter cultivation in solar greenhouse, the straw bio-fermentation had obviouse effect on pepper overwinter cultivation and obviousely improved economic benefits. This measure not only enchanced the safety factor of pepper overwinter cultivation, but also improved pepper quality to some extent promoted early maturity, increased the total yield, because of causing a lot of heat and releasing CO2 in the process of straw bio-fermentation, which could satisfy the pepper growth requirements. The straw would be turned into humus by bio-fermentation, which improved the pepper growth soil environment, and finally, we will obtain the early-maturing, high-yielding, high-quality pepper cultivars.