以蚯蚓粪作为泥炭的替代材料,研究了不同蚯蚓粪替代比例(0％、25％、50％、75％和100％)对栽培基质理化特性及其对绿萝和吊兰两种花卉生长的影响.结果表明:蚯蚓粪替代泥炭后显著提高了基质的容重、pH值、速效钾和有效磷含量(P<0.05),而总孔隙度、有机碳含量显著降低(P<0.05).蚯蚓粪替代泥炭后基质的总孔隙度(64.2％～69.6％)、持水孔隙度(41.0％～48.4％)、通气孔隙度(18.8％～24.5％)与EC值(334.8～352.9μμS/cm)均在推荐范围内,而基质的容重(0.46～0.61 g/cm3)和pH值(7.4～7.8)超出推荐范围.蚯蚓粪替代泥炭对绿萝的植株鲜重增量、茎叶鲜重增量、根系鲜重增量、根系干重与根长无显著影响(P>0.05).但蚯蚓粪替代泥炭比例在VC50％情况下显著增加了绿萝的茎叶干重(P<0.05).在不同蚯蚓粪替代比例之间,替代比例较低时(VC25％和VC50％)更利于绿萝的生长发育(植株鲜重增量、茎叶鲜重增量、茎叶干重).蚯蚓粪替代泥炭对吊兰的株高增量、展开度增量、叶片数增量、茎叶干重、根干重及根长均无显著影响(P>0.05).同时,不同蚯蚓粪替代比例之间吊兰的各个生长指标均无显著性差异(P>0.05).生长过程中绿萝叶片SPAD值变化总体保持一致,无明显缺肥现象,而吊兰叶片SPAD值后期下降明显,出现"脱肥"现象.总之,蚯蚓粪替代泥炭明显增加了栽培基质的容重、pH值、速效钾和有效磷含量,明显降低了栽培基质的总孔隙度和有机碳含量.蚯蚓粪在低替代比例下(VC25％和VC50％)更有利于绿萝生长,但蚯蚓粪替代泥炭对吊兰的生长没有显著影响.

蚯蚓粪逐渐成为一种优质的有机肥,然而蚯蚓处理对有机肥属性影响的机制和过程并不清楚.本文选用Rw发酵菌对牛粪和蘑菇渣先进行高温好氧堆肥预处理,然后接种蚯蚓,监测了蚯蚓处理前后堆肥中关键质量属性的变化.结果表明:联合堆肥温度、NH4+-N含量、NH4+-N/NO3--N、T值、pH值、EC值、种子发芽指数均符合堆肥腐熟要求.联合堆肥显著提高了全磷含量、NO3--N含量(P<0.05),增幅分别达到16.8％、1 286.1％;显著降低了有机质含量、全钾含量、pH值、EC值(P<0.05),分别降低35.9％、77.4％、12.6％、56.1％;但未显著降低NH4+-N含量、全氮含量;显著提高了堆肥的品质,如T值从0.64降低到0.58,种子发芽指数从82.6％提高到90.6％(P<0.05).

条垛堆肥-袋装堆肥联合处理可以节省厂房和占地,并免去后期翻抛设备、运行和维护费用,同时大幅度提高养殖场的粪便无害化效率,然而袋装堆肥对肥料属性的影响却不明确.本文选用人元发酵菌对牛粪和蘑菇渣先进行高温好氧堆肥处理(体积比2:1),待堆体经过高温期后(温度降到50℃以下)进行袋装堆肥,待堆体温度最终与环境温度一致后,对各处理堆肥进行理化性质分析.结果表明:联合堆肥温度、NH4+-N含量、NH4+-N/NO3--N、T值、pH值、EC值、种子发芽指数均符合堆肥腐熟要求.联合堆肥显著提高了全磷含量、全钾含量、NO3--N含量、EC值(P<0.05),增幅分别达到12.2％、20.0％、2177.8％、108.3％;而有机质含量、pH值显著降低(P<0.05),分别降低33.4％、6.3％;另外,联合堆肥降低了全氮含量,降幅达到16.2％(P>0.05).

以蚯蚓消解半腐熟后的牛粪和蘑菇渣所得的蚯蚓粪为主要原料,与蛭石按照不同比例混合作为番茄的育苗基质,研究蚯蚓粪复合基质对番茄幼苗生长发育的影响,以利于蔬菜穴盘育苗新型基质的开发,为蔬菜工厂化育苗提供性能可靠、廉价、取材广泛的育苗基质.结果表明:各个处理基质容重在0.43～0.79 g/cm3之间,总孔隙度在65.32％～72.95％之间,大小孔隙比在1:1.53～1:2.02之间,pH值在5.45～8.75之间,EC值在0.91～1.38 mS/cm之间,除了pH值以外其他理化特性都在较适宜的范围;相较对照,蚯蚓粪复合基质有较高的pH值,但没有对番茄最终出苗情况产生影响;蚯蚓粪复合基质促进了番茄幼苗生长发育,其作用效果与基质混合比例有关,蚯蚓粪:蛭石=2:1(V:V)育苗效果较佳,与对照相比,其株高、茎粗、地下部干重、全株干重、壮苗指数分别显著增加23.12％、11.76％、57.14％、38.24％、60.34％(P<0.05).

为了解滦南县北圈村苹果施肥现状,走访了该村50个农户,对果园产量、施肥种类及管理措施等进行了实地调研.结果表明:全村农户在苹果生产过程中,化肥施用量的变化幅度很大,但是不同的化肥施用量对苹果产量影响并不显著;氮、磷和钾肥投入过量的农户比例分别为74％、100％和72％;农户的施肥种类仍然是以化肥为主、有机肥为辅,且化肥以三元素复合肥为主、有机肥以农家肥为主;此外,化肥施用时间与果树生理需求不匹配.为此,提出了采用"定果施肥"方式,加强科学施肥,提高有机肥和微量元素的投入,从而改善果实品质和提高经济效益.

The effect of different concentrations of DA-6 and DCPTA on the form and quality of Yellow Mauritius pineapple was studied.The results showed that the 10,50 mg/L of DA-6 increased the average weight of single fruit by 12.42% and 11.88%,respectively,but the same concentration of DCPTA increased that by 7.49% and 2.55%,respectively.Different treatments could increase fruit longitudinal diameter and pineapple morphological index,reduce core diameter,enhance contents of soluble solids,Vc and soluble sugar,decrease organic acid content,and improve pineapple quality.

NaCl,MnSO4 and NaH2PO4 were respectively sprayed on the leaves of pineapple(Bali variety) 20 and 30 days after anthesis in order to investigate the effects of these chemicals on the quality and stress resistance of pineapple fruits.The results showed that spraying of NaCl,MnSO4 and NaH2PO4 increased the single-fruit weight by 15.37%,18.83% and 10.01%,respectively.All these treatments could increase the content of total soluble solid(TSS) and vitamin C,and MnSO4 treatment was the best,which decreased titratable acid content and increased superoxide dismutase(SOD) and peroxidase(POD) activities,but had no effect on total surge content.In collusion,MnSO4 and NaH2PO4 treatments can increase the quality of pineapple,and MnSO4 is superior to NaH2PO4.

The effects of Rare Earth on the yield and quality and protective enzymes of Pineapple were studied by field experiments.The results showed that the effects of 200 mg/L Cerium nitrate treatment were the best.The width and length of pineapple fruits increased by 5.08%,10.82%;Fruits quality increased by 20.13%;Vitamin C improved by 135.81% and Sugar-acid ratio improved by 17.75%;SOD activity increased by 69.96% and POD activity reduced.

Objective:To analyze the nutritional composition of two varieties:Yellow Mauritius and Soomth Cayenne. Results:The contents of total soluble solid,crude protein and crude fiber were 13. 8% ~ 14%,0. 61% ~ 0. 74% and 0. 43% ~ 0. 60%,respectively. The total content of amino acids was 0. 54% ~ 0. 56%,eight essential amino acids content was 0. 17% ~ 0. 18%. It was rich in VC ,VB2,Ca and Mg. Conclusion:The two varieties of pineapples belong to super cultured ones involved in high nutritional and economic value,it is worth to explore for food.

The study was conducted to estimate the pollen viability of six genotypes and optimum storage conditions.Pollen grains were stored in four storage temperatures and their viability was assessed by in vitro germination.The results showed that pollen of 'Justina Zantrijus','Sheila','Elite' and 'Lilium regale' storaged inside of desiccator at 4℃ was the suitable condition,which ability of germination could keep 84,35,28 and 84 days separately;pollen of 'Brunello' stored outside of desiccator at 4℃ was the best way,which ability of germination could keep 70 days;however,the best storage condition of Lilium davidii var.unicolor pollen was stored outside of desiccator at-18℃,which vitality could keep 49 days.With the storage time increasing,the germination rate of lily pollen gradually decreased,but there were distinctly rising in some periods of storage process.

In order to investigate the difference of aromatic components in three kinds of pineapple varieties such as Bali,Cayenne and Tainung 11,aromatic components in these pineapple varieties were analyzed by headspace solid-phase micro-extraction technique combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).Totally 46,40 and 29 aromatic compo-nents with total relative contents of 99.04%,84.11% and 92.43% were detected in Bali,Cayenne and Tainung 11,respectively.In addition,esters,hydrocarbons,benzenes and naphthalenes were major constituents in these aromatic components.The highest content in these aromatic components was esters,which reached up to 90.87% for Bali,59.92% for Cayenne and 82.54% for Tainung 11.The contents of benzenes and naphthalenes were the lowest.Furthermore,11 common aromatic components were observed in these 3 pineapple varieties and 16,16 and 7 unique components were observed in Bali,Cayenne and Tainung 11,respectively.Key aromatic compounds were detected to be decanoic acid ethyl ester,hexanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Bali,hexanoic acid ethyl ester,octanoic acid ethyl ester and 1-butanol 3-methyl acetate in Cayenne,and hexanoic acid ethyl ester,octanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Tainung 11.These aromatic compositions could contribute to the evaluation of fruit quality.