鱼花生大豆废弃物发酵肥的制备及其对桃品质的影响

doi:10.16420/j.issn.0513-353x.2023-0599

摘要/Abstract

摘要：

为提升食品工业副产物的产业附加值，提升资源利用率，同时减量使用化肥，推动绿色农业高质量发展，以鱼下角料、花生粕和豆渣为底料，有益微生物群（effective microorganisms，EM）为菌种，采用响应面法优化工艺，制备发酵液体有机肥（以下简称发酵肥），喷施于‘鹰嘴蜜桃’叶面，以施用复合化肥（N︰P₂O₅︰K₂O = 15︰15︰15）为对照，探究对果实品质的影响。结果表明：制备发酵肥的最优参数为EM菌接种量4.6%、料液比1︰2.6、发酵时间11 d，该条件下发酵肥的氨基酸态氮含量达到（5.64 ± 0.13） g · L^-1。施用发酵肥的成熟期果实的质量、可溶性固形物、可溶性果胶、可溶性总糖、还原型维生素C含量和硬度均显著高于对照，分别高14.43%、9.66%、24.42%、8.96%、11.72%和19.55%，表明施发酵肥的果实品质更优，商品价值更高。通过低场核磁共振和Pearson相关性分析发现，随着果实生长成熟，发酵肥处理的果实内部水分自由度增强，更有利于新陈代谢与生长发育；同时果实中水分含量逐渐下降，水分含量与可溶性糖、可溶性果胶等营养成分呈极显著负相关。本研究结果表明，利用食品工业副产物制备的发酵肥能够有效提升‘鹰嘴蜜桃’的整体品质，为食品废弃资源的高值化利用提供了科学依据和理论基础。

关键词: 桃, 食品工业副产物, 发酵肥, 响应面优化, 理化因子

Abstract:

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.

Key words: peach, food industry by-products, fermented fertilizer, response surface optimization, physicochemical properties

张泽雄, 丘苑新, 莫观连, 陈彩云, 柳建良, 王琴, 钟乐, 谢宏峰. 鱼花生大豆废弃物发酵肥的制备及其对桃品质的影响[J]. 园艺学报, 2024, 51(10): 2386-2400.

ZHANG Zexiong, QIU Yuanxin, MO Guanlian, CHEN Caiyun, LIU Jianliang, WANG Qin, ZHONG Le, XIE Hongfeng. Preparation of Fermented Fertilizer from the Waste of Fish，Peanuts，and Soybean and Its Effect on Peach Quality[J]. Acta Horticulturae Sinica, 2024, 51(10): 2386-2400.

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试验号 Run	A EM接种量/% EM bacterial inoculation amount	B 料液比 Solid-to-liquid ratio	C 发酵时间/d Fermentation time	Y 氨基酸态氮含量/（g · L^-1） Amino acid nitrogen content
1	-1（3）	-1（1︰2）	0（11）	5.10 ± 0.08
2	0（5）	0（1︰3）	0（11）	5.54 ± 0.06
3	0（5）	0（1︰3）	0（11）	5.30 ± 0.05
4	0（5）	0（1︰3）	0（11）	5.59 ± 0.12
5	1（7）	-1（1︰2）	0（11）	4.89 ± 0.18
6	1（7）	1（1︰4）	0（11）	4.38 ± 0.29
7	0（5）	0（1︰3）	0（11）	5.50 ± 0.07
8	-1（3）	0（1︰3）	1（13）	5.13 ± 0.10
9	0（5）	-1（1︰2）	-1（9）	4.46 ± 0.33
10	-1（3）	1（1︰4）	0（11）	3.56 ± 0.15
11	0（5）	1（1︰4）	-1（9）	3.74 ± 0.23
12	0（5）	0（1︰3）	0（11）	5.32 ± 0.19
13	-1（3）	0（1︰3）	-1（9）	3.46 ± 0.00
14	1（7）	0（1︰3）	1（13）	4.23 ± 0.09
15	5	1︰2	13	5.52 ± 0.06
16	7	1︰3	9	4.28 ± 0.11
17	5	1︰4	13	4.26 ± 0.17

试验号 Run	A EM接种量/% EM bacterial inoculation amount	B 料液比 Solid-to-liquid ratio	C 发酵时间/d Fermentation time	Y 氨基酸态氮含量/（g · L^-1） Amino acid nitrogen content
1	-1（3）	-1（1︰2）	0（11）	5.10 ± 0.08
2	0（5）	0（1︰3）	0（11）	5.54 ± 0.06
3	0（5）	0（1︰3）	0（11）	5.30 ± 0.05
4	0（5）	0（1︰3）	0（11）	5.59 ± 0.12
5	1（7）	-1（1︰2）	0（11）	4.89 ± 0.18
6	1（7）	1（1︰4）	0（11）	4.38 ± 0.29
7	0（5）	0（1︰3）	0（11）	5.50 ± 0.07
8	-1（3）	0（1︰3）	1（13）	5.13 ± 0.10
9	0（5）	-1（1︰2）	-1（9）	4.46 ± 0.33
10	-1（3）	1（1︰4）	0（11）	3.56 ± 0.15
11	0（5）	1（1︰4）	-1（9）	3.74 ± 0.23
12	0（5）	0（1︰3）	0（11）	5.32 ± 0.19
13	-1（3）	0（1︰3）	-1（9）	3.46 ± 0.00
14	1（7）	0（1︰3）	1（13）	4.23 ± 0.09
15	5	1︰2	13	5.52 ± 0.06
16	7	1︰3	9	4.28 ± 0.11
17	5	1︰4	13	4.26 ± 0.17

来源Source	平方和Sum of squares	自由度df	均方Mean square	F值F-value	P值P-value
模型 Model	8.31	9	0.9231	49.73	< 0.0001^**
A	0.0351	1	0.0351	1.89	0.2114
B	2.03	1	2.03	109.38	< 0.0001^**
C	1.28	1	1.28	68.96	< 0.0001^**
AB	0.2652	1	0.2652	14.29	0.0069^**
AC	0.7396	1	0.7396	39.85	0.0004^**
BC	0.0729	1	0.0729	3.93	0.0879
A²	1.48	1	1.48	79.97	< 0.0001^**
B²	0.5882	1	0.5882	31.69	0.0008^**
C²	1.42	1	1.42	76.64	< 0.0001^**
残差 Residual	0.1299	7	0.0186
失拟残差 Lack of fit	0.0603	3	0.0201	1.16	0.4294
纯误差 Pure error	0.0696	4	0.0174
总和 Total	8.44	16

来源Source	平方和Sum of squares	自由度df	均方Mean square	F值F-value	P值P-value
模型 Model	8.31	9	0.9231	49.73	< 0.0001^**
A	0.0351	1	0.0351	1.89	0.2114
B	2.03	1	2.03	109.38	< 0.0001^**
C	1.28	1	1.28	68.96	< 0.0001^**
AB	0.2652	1	0.2652	14.29	0.0069^**
AC	0.7396	1	0.7396	39.85	0.0004^**
BC	0.0729	1	0.0729	3.93	0.0879
A²	1.48	1	1.48	79.97	< 0.0001^**
B²	0.5882	1	0.5882	31.69	0.0008^**
C²	1.42	1	1.42	76.64	< 0.0001^**
残差 Residual	0.1299	7	0.0186
失拟残差 Lack of fit	0.0603	3	0.0201	1.16	0.4294
纯误差 Pure error	0.0696	4	0.0174
总和 Total	8.44	16

处理 Treatment	生长发育阶段 Developmental stage	单果质量/g Single fruit weight	纵径/cm Length	横径/cm Diameter	果形指数 Fruit shape index
发酵肥	幼果期 Young fruit stage	112.84 ± 6.73 e	6.60 ± 0.26 de	5.35 ± 0.11 c	1.23 a
Fermented fertilizer	膨果期 Expanding period	169.60 ± 12.39 c	7.36 ± 0.19 bc	6.13 ± 0.22 b	1.20 a
	成熟期 Maturity	246.39 ± 6.86 a	8.20 ± 0.47 a	6.83 ± 0.29 a	1.20 a
复合化肥（对照）	幼果期 Young fruit stage	95.29 ± 6.82 f	6.22 ± 0.43 e	4.90 ± 0.14 d	1.27 a
Chemical fertilizer（control）	膨果期 Expanding period	155.16 ± 8.29 d	7.14 ± 0.26 cd	5.82 ± 0.20 b	1.23 a
	成熟期 Maturity	215.32 ± 3.70 b	7.93 ± 0.26 ab	6.65 ± 0.09 a	1.19 a