Effects Of Different Fermentation Treatment On Degradation Of Vegetable Wastes And Harmless Production

The problems of environmental pollution and resource waste caused by disorderly stacking and inefficient disposal of vegetable waste are becoming increasingly prominent.It is urgent to study and innovate the efficient utilization of vegetable waste.Fertilizer is still the main way of vegetable waste treatment,its liquefaction products,easy to achieve light simplified,refined and automated irrigation management.This test by brassica leaf vegetables residual strains and tomatoes and plant fresh sample as raw material,selection of solid water ratio,C/N,orthogonal experiment was carried out,the three factors of microbial agents for vegetable waste efficient degradation of the optimal parameter combination of the fermented liquid and ozone disinfection conditions,in order to vegetable waste fermentation technology provides the theory basis for the research and development in the production of expansion.The main research results are as follows:(1)C/N had the greatest influence on the degradation rate of vegetable residue,followed by solid/water ratio.The degradation rate of disposal 1,4 and 7 with C/N at 20 : 1 was 83.61%,89.53%,93.02%,respectively,which was significantly higher than other disposal.The disposal 7(solid/water ratio 1 :9,C/N 20 : 1,Straw fermentation preparation)had the highest degradation rate.However,considering fermentation broth p H(between 6 and 8),total nutrient content and GI(10 times dilution),the optimum fermentation conditions for agricultural production irrigation are: solid/water ratio 3 : 7,C/N 20 : 1,adding fermentation agent.(2)Compared with leaf vegetables,the primary factor affecting the degradation of vegetable residues is the same C/N,but the secondary factor is different.The degradation rate of fruit and vegetable residues was slow,and the increase was sharply reduced after 33 days.At this time,the degradation rates of 1,4 and7 with C/N of 18:1 were 59.62%,65.44% and 64.01%,respectively,which were significantly higher than those of other treatments.Based on the comprehensive degradation rate,nutrient content and germinationindex,the optimized parameters for the degradation of waste from fruits and vegetables were: solid water ratio 2:8,C/N 20:1.The microorganisms that play a major role in the whole fermentation process are bacteria.(3)As the ozone aeration continues,all processing in the fermented liquid p H showed a trend of increase,p H is highest when the liquid temperature 30 ?;The fermented liquid temperature of 30 ?,ozone oxidation time for 30 min,liquid temperature is 20 ?,ozone oxidation time of 120 min;Various forms of nitrogen in the fermentation broth were transformed each other during the oxidation process.Ozonation has little effect on total phosphorus removal.