Effects of Soybean Meal Fermentation Liquor on Soil Enzyme Activities and Fruit Quality in Ponkan Orchard
[Objective]The purpose of this study is to investigate the application effect of soybean meal fermentation liquor on the soil of ponkan orchard in order to provide reference for improving the quality and efficiency of the ponkan production.[Method]The effect of soybean meal fermentation liquor on soil enzyme activities and fruit quality in ponkan orchard were analyzed after applying soybean meal fermentation liquor diluted by 40 times and the equal amount of water(control)on ponkan roots during fruit swelling period.[Result]The application of soybean meal fermentation liquor had no significant effect on soil pH;soil urease and acid phosphatase activities were increased by 44.15%and 20.86%,respectively,while soil sucrase and catalase activities were not obviously changed;and total phosphorus and potassium contents were enhanced by 5.71%and 23.42%in ponkan leaves,respectively,but total nitrogen content in ponkan leaves showed no significant change;the soluble solid content of the fruit was not significantly changed,while titratable acid content decreased by 7.99%,and an 28.58%increase displayed in solid acid ratio;single fruit mass and fruit peel thickness were improved by 14.42%and 16.00%,respectively,and there was an increase in longitudinal diameter of ponkan fruit to 5.56%;the fruit transverse diameter and hardness were not significantly enhanced.[Conclusion]The application of soybean meal fermentation liquor could improve the activities of soil urease and acid phosphatase in ponkan orchard of Yongchun County,Quanzhou City,promote the release of nitrogen and phosphorus in soil,as well as the absorption of phosphorus and potassium mineral nutrients in leaves and improve the appearance and internal quality of ponkan fruit.
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