Preparation of Fermented Fertilizer from the Waste of Fish,Peanuts,and Soybean and Its Effect on Peach Quality
In order to enhance the industrial added value of by-products in the food industry,improve the utilization rate of resources,and reduce the use of chemical fertilizers to promote the high-quality development of green agriculture,with fish offal,peanut dreg and okara as substrates,effective microorganisms(EM)were used as fermentation strains to optimize the process using response surface methodology,to develop fermentation liquid organic fertilizer(hereinafter referred to as the fermented fertilizer)sprayed on the leaves of'Yingzui Mitao'to investigate the effect on fruit quality with the application of compound chemical fertilizer(N∶P2O5∶K2O=15∶15∶15)as the control.The results showed that the optimal process parameters for the preparation of fermented fertilizer were 4.6％inoculum of EM bacterial,solid-to-liquid ratio of 1∶2.6,and fermentation time of 11 d,and the content of amino acid nitrogen was(5.64±0.13)g·L-1 under these conditions.At maturity,the weight,soluble solids content,soluble pectin content,total soluble sugar content,reduced vitamin C content,and hardness of fruits treated with fermented fertilizer were significantly higher than that of the control,by 14.43％,9.66％,24.42％,8.96％,11.72％,and 19.55％,respectively,which indicate that these were of better quality and had higher commercial value.Additionally,low-field nuclear magnetic resonance and Pearson correlation analysis showed that water freedom in fermentation fertilizer-treated fruits was increased with fruit maturation,which was more conducive to metabolism and growth.Meanwhile,with the growth of fruit,the water content in fruit was significantly negatively correlated with soluble sugar,soluble pectin,and other nutrients,while the water content gradually decreased.The results of this study showed that fermented fertilizer prepared from food industry by-products applied to'Olecranon Honey Peach'can effectively improve the overall quality,providing a scientific basis and theoretical foundation for the high-value utilization of food waste resources.
peachfood industry by-productsfermented fertilizerresponse surface optimizationphysicochemical properties
万方数据
维普
