文章摘要
不同蔬菜种类的产废比例及性状分析
Straw Coefficient and Properties of Different Vegetable Wastes
投稿时间:2014-12-03  
DOI:10.13254/j.jare.2014.0345
中文关键词: 蔬菜废弃物  产废系数  理化性状  堆肥
英文关键词: vegetable wastes  straw coefficient  physical and chemical properties  compost
基金项目:农业部公益性行业计划“蔬菜副产物综合利用技术研究与示范”(201303079);“十二五”国家科技支撑计划课题“农业面源污染动态监测全程控减排技术研究与示范”(2012BAD15B01)
作者单位E-mail
韩雪 中国农业大学资源与环境学院, 北京 100193  
常瑞雪 中国农业大学资源与环境学院, 北京 100193  
杜鹏祥 中国农业大学资源与环境学院, 北京 100193  
李季 中国农业大学资源与环境学院, 北京 100193  
李彦明 中国农业大学资源与环境学院, 北京 100193 liym@cau.edu.cn 
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中文摘要:
      近年来,随着我国蔬菜种植面积和产量的不断增加,蔬菜废物产量也呈逐年增加趋势。由于缺少各类蔬菜在生产过程中的产废系数和蔬菜废物理化性状等基本参数,蔬菜废物在资源化处理中没有有效的数据支撑,因此本文主要通过相关文献数据整理和实地调查取样分析,摸清3 大类蔬菜的产废系数和理化性状。结果表明,叶菜类、根茎类、瓜果类蔬菜的产废系数平均值分别为9.7%、4.7%和3.8%。蔬菜废弃物具有含水量高、有机质含量高、养分含量高、EC 值高、弱酸性的特点,但在不同类别蔬菜废物的理化性质之间存在着很大的差异。根茎类的总氮含量为12.4 g·kg-1,明显低于瓜果类和叶菜类的总氮含量30.9 g·kg-1和30.5 g·kg-1。而根茎类C/N 比为34.6,高于瓜果类和叶菜类C/N 比13.8 和11.5。
英文摘要:
      With increase of the yield of vegetable, the vegetable wastes production is also increasing year by year, which has become an important pollution source in China. At present due to lack of some basic parameters, such as straw coefficient, physical and chemical properties, vegetable wastes utilization can not get effective data support. So the paper studied the straw coefficient, nutrient content, C/N, pH and EC of vegetable wastes through the literatures, investigations and laboratory analysis. The results showed that leafy vegetables, rhizomes vegetables and amphisarca vegetables straw coefficient was 9.7%, 4.7% and 3.8% respectively. Comparing with other solid wastes, vegetable wastes had the characteristics of high moisture, high organic matter content, high nutrient content, high EC and weak acid. But there were great distinctions in different types of vegetable wastes properties, especially in the total nitrogen content and C/N. The total nitrogen of rhizomes vegetables wastes was significantly lower than the others. On the contrary, the higest C/N was rhizome vegetables of 34.6, followed by amphisarca vegetables with 13.8, and leafy vegetables with 11.5.
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