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当前位置: 首页 > 文章 > 蚯蚓发酵液对果蔬品质的影响 作物杂志 2018 (1) 102-106
Position: Home > Articles > Effects of Earthworm Fermentation Broth on Fruit and Vegetables Quality Crops 2018 (1) 102-106

蚯蚓发酵液对果蔬品质的影响

作  者：
张燕;尹翠;曹云娥
单  位：
宁夏万辉生物环保科技有限公司;宁夏大学农学院
关键词：
蚯蚓发酵液;V_c;蛋白质;可溶性糖;游离氨基酸;硝酸盐
摘  要：
为探索蚯蚓发酵液对果蔬品质的影响,以番茄、黄瓜、辣椒、枸杞、葡萄、西瓜和甜瓜为材料,设置不施肥(CK1)、单施化肥(CK2)、施用蚯蚓发酵液(T)3种施肥处理,测定了维生素C(V_c)、可溶性糖、可溶性蛋白、游离氨基酸、有机酸等果蔬营养品质指标和硝酸盐含量。结果表明:施用蚯蚓发酵液可显著增加7种果蔬的V_c、可溶性糖、可溶性蛋白、游离氨基酸含量,显著降低有机酸和硝酸盐含量,即蚯蚓发酵液有利于营养品质的形成,并能改善果蔬的适口性。
译  名：
Effects of Earthworm Fermentation Broth on Fruit and Vegetables Quality
作  者：
Zhang Yan;Yin Cui;Cao Yun'e;Ningxia Wanhui Biological Environmental Protection Technology Co., Ltd;School of Agriculture, Ningxia University;
关键词：
Earthworm fermentation liquid;;Vitamin C;;Protein;;Soluble sugar;;Free amino acid;;Nitrate
摘  要：
In order to explore the effects of earthworm fermented broth on fruit and vegetables quality, tomato, cucumber, chili, medlar, grape, watermelon and muskmelon were taken as test materials in a field experiment. Three treatments including the control, routine chemical fertilizer, and earthworm fermentation broth were set up and Vitamin C, soluble sugar, soluble solids, soluble protein, free amino acids, glucose, fructose, sucrose, organic acids, and safe quality nitrate were anylyzed for fruit and vegetable nutrition quality. The results showed that the contents of vitamin C, soluble sugar, soluble protein, free amino acid, glucose, fructose and sucrose were significantly increased but the contents of organic acid and nitrate were significantly decreased under the treatment of earthworm fermentation broth. That meant that earthworm fermentation broth was good for the formation of nutritional quality, and improving the palatability for fruits and vegetables.

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