WU Ya-jing,BI Jun,GAO Hong-zhen,et al.Study on Effects of Different Water Content on the Mushroom Residue and Its Physical and Chemical Properties Change[J].Northern Horticulture,2014,38(07):136-139.
不同含水量蘑菇渣腐熟过程理化性质变化及效果研究
- Title:
- Study on Effects of Different Water Content on the Mushroom Residue and Its Physical and Chemical Properties Change
- 文章编号:
- 1001-0009(2014)07-0136-04
- Keywords:
- mushroom residue; matrix; rotten; water content
- 分类号:
- S 317
- 文献标志码:
- A
- 摘要:
- 以蘑菇渣为试材，研究了不同含水量的蘑菇渣对其腐熟过程中的理化性质变化和腐熟效果的影响。结果表明：经腐熟处理的蘑菇渣，其理化性质均能得到较大的改善；含水量为30%~35%的蘑菇渣腐熟效果最好，其次是含水量45%~50%，腐熟效果最不好的是20%~25%和60%~65%含水量的蘑菇渣。
- Abstract:
- Taking mushroom residue as material,the influence of treating mushroom residue with different water content on composting were studied,the physical and chemical properties change of the mushroom residue and the effect of the water content and on mushroom residue were analyzed.The results showed that the physical and chemical properties of the mushroom residue with different treatment were improved greatly,the result of the mushroom residue with 30%~35% water content was the best,and which followed by 45%~50% water content,and the result of mushroom residue with 20%~25% and 60%~65% were the worst.
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备注/Memo
第一作者简介：武亚敬（1978-），女，河北永清人，硕士，工程师，现主要从事森林培育与森林保护等研究工作。