Crops ›› 2018, Vol. 34 ›› Issue (1): 102-106.doi: 10.16035/j.issn.1001-7283.2018.01.016

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Effects of Earthworm Fermentation Broth on Fruit and Vegetables Quality

Zhang Yan1,Yin Cui1,Cao Yun’e2   

  1. 1 Ningxia Wanhui Biological Environmental Protection Technology Co., Ltd, Yinchuan 750021, Ningxia, China
    2 School of Agriculture, Ningxia University, Yinchuan 750021, Ningxia, China
  • Received:2017-10-29 Revised:2017-12-21 Online:2018-02-20 Published:2018-08-24

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Abstract:

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.

Key words: Earthworm fermentation liquid, Vitamin C, Protein, Soluble sugar, Free amino acid, Nitrate

Table 1

Agrotype and soil physical and chemical properties"

作物 Crop 土壤类型Agrotype pH 电导率
Electrical conductivity
(mS/cm)		 有机质
Organic matter
(g/kg)		 全氮
Total N
(g/kg)		 全钾
Total K
(g/kg)		 全磷
Total P
(g/kg)		 有效氮
Available N
(mg/kg)		 有效磷
Available P
(mg/kg)		 有效钾
Available K
(mg/kg)
番茄Tomato 壤土 8.68 0.32 9.34 0.22 0.59 0.18 8.06 3.20 178.4
黄瓜Cucumber 粉砂壤土 8.21 0.25 5.02 0.34 0.46 0.58 12.58 19.82 156.2
辣椒Hot pepper 壤土 8.75 0.34 9.52 0.25 0.61 0.20 9.22 3.18 184.4
枸杞Medlar 沙质轻壤土 8.33 0.43 5.25 3.70 52.31 0.59 162.4 10.91 371.43
葡萄Grape 黏质土 8.44 0.55 9.23 4.86 58.29 0.68 34.23 15.65 423.00
西瓜 Watermelon 砂质土 8.29 0.48 4.38 0.31 0.44 0.12 5.34 2.73 145.67
甜瓜Muskmelon 砂质土 8.29 0.48 4.38 0.31 0.44 0.12 5.34 2.73 145.67

Table 2

Liquid mineral element content of earthworm fermentation broth"

全氮(g/100g)
Total N		 全磷(g/100g)
Total P		 全钾(g/100g)
Total K		 有效氮(g/kg)
Available N		 有效磷(g/kg)
Available P		 有效钾(g/kg)
Available K		 有机质(g/kg)
Organic matter
6.30 0.61 0.86 56.00 1.65 7.64 12.45

Table 3

Experiment design"

作物Crop 蚯蚓发酵液Earthworm fermentation (T) 常规施肥 Routine fertilization (CK2)
番茄
Tomato
 开花后追施1次,施用量75kg/hm2,第一穗果核桃大小时连续追施5次,每次追施150kg/hm2 开花后追施1次,磷酸二氢铵30kg/hm2,硝酸钾45kg/hm2,尿素75kg/hm2;第一穗果核桃大小时连续追施5次,磷酸二氢铵15kg/hm2,硝酸钾45kg/hm2,尿素30kg/hm2
黄瓜
Cucumber
 黄瓜开花后追施1次,施用量75kg/hm2,第2位结瓜后连续追施5次,每次追施150kg/hm2 黄瓜开花后追施1次,磷酸二氢铵7.5kg/hm2,硝酸钾45kg/hm2,尿素75kg/hm2;第2位结瓜后连续追施5次,每次追施磷酸二氢铵15kg/hm2,硝酸钾45kg/hm2,尿素30kg/hm2
辣椒
Hot pepper
 苗期施用1次,施用量75kg/hm2,蕾期及开花期施用1次,施用量150kg/hm2,盛果期连续施用4次,每次施用量150kg/hm2 苗期施用1次,磷酸二氢铵30kg/hm2,硝酸钾45kg/hm2,尿素75kg/hm2;蕾期及开花期施用1次,磷酸二氢铵45kg/hm2,硝酸钾75kg/hm2,尿素75kg/hm2;盛果期连续施用4次,每次追施磷酸二氢铵30kg/hm2、硝酸钾45kg/hm2、尿素30kg/hm2
枸杞
Medlar		 每次追施300kg/hm2,共追施3次
 生育期内追肥3次,每次追施尿素75kg/hm2,磷酸二氢铵225kg/hm2,硫酸钾75kg/hm2
葡萄
Grape
 萌芽期施150kg/hm2,幼果膨大期施300kg/hm2,转色期施450kg/hm2
 萌芽前追施速效氮肥225kg/hm2,开花期追肥硼肥22.5kg/hm2,在果实迅速膨大期施复合肥225kg/hm2,在果实开始转色时施用钾肥300kg/hm2并喷施0.2%的磷酸二氢钾5次
西瓜
Watermelon
 苗期追施1次,施用量75kg/hm2,花期追施2次,每次施用量75kg/hm2,结果期追施4次,每次施用量150kg/hm2 苗期追施1次,磷酸二氢铵2.22kg/hm2,硝酸钾5kg/hm2,硝酸钙8kg/hm2,尿素3kg/hm2;花期追施2次,每次追施硝酸钾5kg/hm2,硝酸钙5kg/hm2,尿素3kg/hm2;
结果期追施4次,每次施硝酸钾8kg/hm2,硝酸钙8kg/hm2
甜瓜
Muskmelon
 苗期追施1次,施用量75kg/hm2,花期追施2次,每次施用量75kg/hm2,结果期追施4次,每次施用量150kg/hm2 苗期追施1次,磷酸二氢铵33.3kg/hm2,硝酸钾75kg/hm2,硝酸钙120kg/hm2,尿素
45kg/hm2;花期追施2次,每次施硝酸钾75kg/hm2,硝酸钙75kg/hm2,尿素45kg/hm2;
结果期追施4次,每次施硝酸钾120kg/hm2,硝酸钙120kg/hm2

Table 4

Vitamin C content of fruit under different treatments mg/100g"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 17.64±0.56c 10.84±0.63c 131.23±13.21c 21.24±1.11b 29.76±0.33c 3.89±0.16b 5.07±0.38b
CK2 22.46±1.12b 13.15±0.19b 145.46±11.90b 20.11±0.24b 27.89±1.21b 4.22±0.28b 4.11±0.41b
T 26.08±0.89a 21.78±0.74a 188.01±21.06a 28.16±0.92a 35.08±1.08a 6.08±0.21a 7.21±0.45a

Table 5

Total soluble sugar content of fruit under different treatments g/100g"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 4.41±1.31b 0.188±0.04a 0.52±0.04a 8.19±0.65b 16.54±2.94b 6.53±0.32b 4.26±0.36b
CK2 4.42±1.72b 0.185±0.07a 0.51±0.05a 8.43±1.32b 16.85±1.24b 6.00±0.97c 4.52±1.15b
T 5.73±1.15a 0.204±0.02a 0.63±0.04a 9.18±0.94a 17.99±2.74a 7.92±0.53a 5.86±0.76a

Table 6

Soluble protein content of fruit under different treatments mg/g"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 20.38±2.06b 5.92±1.25c 4.25±1.33c 1.53±0.19a 1.22±0.24a 0.56±0.05a 1.27±0.28b
CK2 18.73±1.87c 6.27±1.88b 4.76±1.15b 1.48±0.18a 1.29±0.17a 0.63±0.02a 1.20±0.17b
T 29.93±1.92a 6.50±1.54a 6.28±1.26a 1.84±0.22a 1.43±0.11a 0.90±0.06a 1.78±0.15a

Table 7

Free amino acid content of fruit under different treatments mg/g"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 20.34±1.81c 18.95±0.96ab 81.88±11.88c 2.60±0.11b 123.47±12.53b 34.51±4.75c 16.37±1.63c
CK2 23.18±0.51b 17.46±0.89b 83.83±12.45b 2.96±0.13b 125.23±4.44b 38.35±3.67b 18.33±1.44b
T 27.47±0.96a 20.38±1.51a 102.45±1.95a 3.55±0.21a 136.66±12.43a 47.70±4.87a 21.44±1.91a

Table 8

Organic acid content of fruit under different treatments %"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 0.49±0.04a 1.72±0.15b 0.56±0.08a 0.18±0.02a 0.32±0.08a 2.18±0.20a 2.48±0.14a
CK2 0.51±0.03a 1.98±0.11a 0.52±0.05a 0.17±0.01a 0.37±0.02a 2.22±0.28a 2.34±0.16a
T 0.44±0.03a 1.56±0.13c 0.45±0.60a 0.13±0.01b 0.29±0.05a 1.78±0.16b 1.96±9.11b

Table 9

Nitrate content of fruit under different treatments mg/100g"

处理Treatment 番茄Tomato 黄瓜Cucumber 辣椒Hot pepper 枸杞Medlar 葡萄Grape 西瓜Watermelon 甜瓜Muskmelon
CK1 16.34±1.48ab 41.12±3.89b 36.49±2.45b 62.51±5.41a 5.78±0.34a 41.86±2.51b 38.56±3.73b
CK2 16.74±1.21a 47.33±1.12a 56.38±7.67a 56.62±8.25b 5.34±0.55a 50.50±2.71a 45.34±3.12a
T 14.89±0.89b 38.37±2.37c 28.82±1.74c 48.25±4.40c 4.98±0.79a 40.21±3.67b 33.73±3.79c
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