Effects Of Wood Vinegar On The Growth And Flavor Quality Of Vegetables In Several Types

In this study the homemade wood vinegar was selected as foliar application to study the effects of wood vinegar on vegetable growth conditions, sensory quality, quality safety and soil microbial quantity and community structure features through three greenhouse field trials on different types of vegetables, attempting to explore the mechanism of wood vinegar on the different vegetable production growth and quality of security from the point of soil microbial.The results showed that:wood vinegar could increase production of different types of vegetables: The vegetables physiological poisoned reaction was caused by wood vinegar of high concentrations; the wood vinegar of low concentrations could significantly improve the sensory quality of the two kinds of vegetables and control the content of nitrite and heavy metals in a safe range; wood vinegar could effectively improve the vegetable planting soil phospholipid fatty acid abundance and improve the vegetable planting soil microbial aggregates and the number of bacteria; the coefficient of variation of the fungi, anaerobic bacteria and actinomycetes in the vegetable garden varied greatly. Gram-positive bacteria, Bacillus, and Gram-negative bacteria were the dominant populations:the growth of aerobic bacteria was changed a little by wood vinegar, but sulfur bacteria had a strong excitation effect. In a word, the improvement of growth conditions, sensory quality and quality safety in the different vegetables may be due to the wood vinegar have a strong stimulating effect on soil microbial, especially to increase the types of soil bacteria and regulating the activity of the different types of bacterial populations at the same time. The wood vinegar of low concentrations could increase the relative content of fungi and actinomycetes, which make the soil microbial ecosystem diversity and stability could be improved, the ground crops could benefit from it ultimately.