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进行了大堆发酵试验,研究了饼肥发酵过程中温度、养分含量变化等。同时进行了大田试验,分析了施用发酵饼肥后烤烟田间效用等,研究了快速发酵技术对烤烟综合质量的影响。结果表明,饼肥快速发酵最优组合各组分含量为饼肥38%~45%、稻草粉10%~14%、普钙2.5%~3.0%、HM腐熟剂0.01%~0.03%、水40%~48%;最佳配比为饼肥41.66%、稻草粉11.11%、普钙2.78%、HM腐熟剂0.01%、水44.44%。施用上述配比发酵后的饼肥可明显提升烤后烟叶的化学成分协调性和感官评吸质量。
A large number of fermentation experiments were carried out to study the changes of temperature and nutrient content during the fermentation of cake fertilizer. At the same time, field experiments were conducted to analyze the field effect of flue-cured tobacco after the application of fermented cake fertilizer, and the effect of rapid fermentation technology on the comprehensive quality of flue-cured tobacco was studied. The results showed that the optimal composition of the rapid fermentation of cake fertilizer was as follows: 38% -45% of cake, 10% -14% of rice straw, 2.5% -3.0% of calcium, 0.01% -0.03% of HM maturity and 40% 48%. The best proportion was 41.66% of cake fertilizer, 11.11% of straw powder, 2.78% of total calcium, 0.01% of HM composting agent and 44.44% of water. Application of the above ratio of fermentation cake after fermentation can significantly improve the chemical composition of the roasted leaves after the coordination and sensory evaluation of smoking quality.