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Screening Test for Mixed Soilless Culture Matrix Based on Different Physical and Chemical Properties(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年08
Page:
36-40
Research Field:
Publishing date:

Info

Title:
Screening Test for Mixed Soilless Culture Matrix Based on Different Physical and Chemical Properties
Author(s):
LI Yaolong1; JI Yanhai2; 3; YU Pingbin2; WU Zhanhui2; 3; LIU Mingchi2; 3
(1.Plant Science and Technology College,Beijing University of Agriculture,Beijing 102206;2.Vegetable Research Center,Beijing Academy of Agricultural and Forestry Sciences，Beijing 100097;3.Key Laboratory of Urban Agriculture (North)，Ministry of Agriculture，Beijing 100097)
Keywords:
soilless cultivation substrate; microstructure; physical properties; buffer; mixture substrates
PACS:
-
DOI:
10.11937/bfyy.201608009
Abstract:
Peat is non-renewable resource in short time，in order to reduce the culture matrix cost,taking peatused peat，vermiculite and perlite as material.The buffer，bulk density，water holding capacity and other physical properties of single substrate and different substrate proportions were surveyed，and the microstructure was observed to find out suitable ratio of mixture substrates to reduce the peat’s amount.The results showed that the peat’s bulk density was the highest，perlite’s water-holding capacity was the largest，total porosity of vermiculite was maximum，which was due to the difference of the internal microstructure of substrate.Different substrates on pH buffer select from the highest to the lowest were peat，vermiculite，perlite.Salt buffer of peat and perlite was similar，vermiculite was the worst.According to the different proportion of experiment established regression model between bulk density，water-holding capacity，water-holding’s pore with peat，vermiculite and perlite，and based on the experimental data of 20 kinds of mixed substrate screening V (peat)∶V (vermiculite)∶V (perlite)=1∶1∶2，1∶1∶3，1∶2∶1，1∶2∶2，1∶2∶3,which physical properties were all in appropriate range that could reduce the amount of peat 24%-48%.

References:

 

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Last Update: 2016-06-24