|Table of Contents|

Study on Different Microbial Agents Fermenting Sweet Sorghum Straw to Improve the Ground Temperature in Greenhouses(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年24
Page:
34-36
Research Field:
Publishing date:

Info

Title:
Study on Different Microbial Agents Fermenting Sweet Sorghum Straw to Improve the Ground Temperature in Greenhouses
Author(s):
LEI Jing; HAN Chen; WU Bin; LI Haifeng; GUO Feng
(Institute of Turpan Agricultural Sciences，Xinjiang Academy of Agricultural Sciences，Turpan,Xinjiang 838000)
Keywords:
sweet sorghum straw; compound bacterium agent; the ground temperature; buding time
PACS:
-
DOI:
10.11937/bfyy.201524011
Abstract:
Using the sweet sorghum straw as the experimental material，the different inoculants produced thermal effect by the fermentation of sweet sorghum straw was studied to improve facilities greenhouses ground temperature and the grape bud.Comparing three kinds of bacterium agent to increase ground temperature，promote the stages in germination，in advance to find suitable culture condition of turpan facilities to promote early compound bacterium agent.The results showed that the suitable culture condition of turpan grapes facilities to promote early compound bacterium agent was gymboree greenhouse warming of compound bacterium agent，grapes in the facilities to promote early warming periods could make the ground temperature rise highest 9.0-9.5℃，heating period average was 4-5℃，the buding time of grape could be around 25 days in advance.

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Last Update: 2016-02-16