Dynamic Changes Of Physicochemical Properties And Enzyme Activities During Composting Of Vegetable Residues

Vegetable straw has the physical and chemical properties of high water content,high organic content,easy decomposition and decay.These vegetable residues are not properly treated to rot,causing stench,affecting our production and living environment,and wasting nutrients in vegetable residues so that they cannot be fully utilized.If these vegetable straws are subjected to high-temperature composting,not only can the pathogenic microorganisms be killed,but the obtained compost products can also be used as fertilizers,which not only can increase crop yield,improve the quality of agricultural products,but also improve the physical and chemical properties of the soil.A high quality organic fertilizer.In this experiment,the tomato stalks and melon stalks were used as raw materials,and 8 different formulas such as fermenting bacteria and pig manure were added.The temperature,organic matter,total nitrogen,total phosphorus and total were processed in different composting processes.The dynamic changes of potassium and enzyme activities were carried out to explore the dynamic changes of the composting process of tomato straw and melon straw waste and to optimize the processing technology of vegetable straw compost.The main conclusions are as follows:1.During the composting process of fruit and vegetable straws,due to the life metabolism activities of microorganisms,the temperature of composting materials is rapidly increased,and the metabolic activities of microorganisms in the heap change,which affects the pH,EC,water content,organic matter,nitrogen and phosphorus of the materials during composting fermentation.The physical and chemical properties of potassium and other changes,through the analysis of the cooking properties of compost,to determine the degree of composting of fruit and vegetable straw compost.2.The essence of composting is to use organic enzymes secreted by microbial growth and metabolism to decompose organic matter,so the change of enzyme activity has a great influence on the composting process.Through the process of composting,cellulase,amylase,urease,polyphenol oxidase The changes of phosphatase and protease activity showed that the change of urease activity showed a downward trend,which increased first and then decreased during the whole composting process.The highest activity of cellulase and amylase appeared in the high temperature period of composting.It is similar to the change of urease activity;the activity of polyphenol oxidase increases first and then decreases with the continuation of compost,and reaches the maximum enzyme activity in the high temperature period of compost.3,all the composting of vegetable residues,the materials in the composting process are heating up quickly,and quickly enter the high temperature stage of composting.According to the physical and chemical properties and enzyme activity in the composting process,composting of vegetable residues can reach composting in 28 days,which is in line with the satisfaction.Composting requirements for composting.4.The life activities of microorganisms in compost,decomposing the heat released by vegetable residues,so that the temperature of the heap rises rapidly;therefore,by analyzing the correlation between composting temperature and various enzyme activities,it can be known that: cellulase activity and amylase There was a significant positive correlation between activity and temperature(P<0.01).There was no significant difference between urease,polyphenol oxidase,phosphatase and protease activity and temperature.The changes of these enzyme activities were related to temperature.However,it is less affected by temperature.Therefore,the growth of high temperature during the composting process is conducive to the conversion and decomposition of organic matter in vegetable residues.5.Comparing the research results of temperature,pH,EC,water content,organic matter,NPK and other enzyme activities during the composting treatment of added and noninoculated bacteria,the results of solanaceous straw and melon straw The difference in inoculation of fermenting bacteria in the composting process is not significant,and the compost can be quickly ripened.