Preparation of Fermented Fertilizer from the Waste of Fish，Peanuts，and Soybean and Its Effect on Peach Quality

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

Acta Horticulturae Sinica ›› 2024, Vol. 51 ›› Issue (10): 2386-2400.doi: 10.16420/j.issn.0513-353x.2023-0599

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

Preparation of Fermented Fertilizer from the Waste of Fish，Peanuts，and Soybean and Its Effect on Peach Quality

ZHANG Zexiong¹, QIU Yuanxin¹^,^*(), MO Guanlian¹, CHEN Caiyun¹, LIU Jianliang¹, WANG Qin¹, ZHONG Le¹, XIE Hongfeng²

¹ College of Food Science and Technology，Zhongkai University of Agriculture and Engineering，Guangzhou 510225，China
² Lianping County Taohuayuan Ecological Agriculture Co.，Ltd.，Heyuan，Guangdong 517100，China

Received:2024-04-29 Revised:2024-07-17 Online:2024-10-25 Published:2024-10-21
Contact: QIU Yuanxin

Abstract

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

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.

Figures/Tables 12

References 42

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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

Preparation of Fermented Fertilizer from the Waste of Fish，Peanuts，and Soybean and Its Effect on Peach Quality

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处理 Treatment	生长发育阶段 Developmental stage	总酸/% Total acidity	水含量/% Moisture content	可溶性总糖/% Total soluble sugar	可溶性固形物/Brix° Soluble solid	还原型维生素C/ （μg · g^-1） Reduced vitamin C	可溶性果胶/ （g • kg^-1） Soluble pectin
发酵肥 Fermented fertilizer	幼果期 Young fruit stage	0.39 ± 0.04 ab	85.48 ± 0.24 c	8.93 ± 0.55 e	9.96 ± 0.34 e	1 483.80 ± 34.48 a	3.10 ± 0.10 c
	膨果期 Expanding period	0.33 ± 0.03 bc	84.51 ± 0.37 d	11.63 ± 0.29 c	12.06 ± 0.36 c	1 324.60 ± 46.89 b	3.90 ± 0.14 b
	成熟期 Maturity	0.24 ± 0.02 d	83.38 ± 0.41 e	14.38 ± 0.36 a	14.76 ± 0.31 a	1 182.42 ± 70.31 cd	4.84 ± 0.07 a
复合化肥（对照） Chemical fertilizer （control）	幼果期 Young fruit stage	0.43 ± 0.03 a	86.95 ± 0.51 a	8.44 ± 0.28 e	9.06 ± 0.36 f	1 295.40 ± 48.50 bc	2.43 ± 0.12 d
	膨果期 Expanding period	0.38 ± 0.04 ab	86.64 ± 0.19 ab	10.38 ± 0.42 d	10.80 ± 0.44 d	1 155.17 ± 52.96 de	3.26 ± 0.09 c
	成熟期 Maturity	0.29 ± 0.04 cd	85.95 ± 0.31 ab	13.23 ± 0.50 b	13.46 ± 0.41 b	1 058.4 ± 35.47 e	3.89 ± 0.12 b

处理 Treatment	生长发育阶段 Developmental stage	硬度/N Hardness	咀嚼性/N Chewiness	黏性/（N · s^-1） Adhesiveness	弹性 Springiness	内聚性 Cohesiveness	回复性 Resilience	脆度/N Frangibility
发酵肥 Fermented fertilizer	幼果期 Young fruit stage	145.55 ± 5.02 a	7.65 ± 0.88 a	-0.08 ± 0.01 ab	0.49 ± 0.03 a	0.11 ± 0.01 a	0.36 ± 0.23 a	118.71 ± 17.54 a
	膨果期 Expanding period	125.25 ± 4.92 bc	6.06 ± 0.77 abc	-0.07 ± 0.02 a	0.47 ± 0.0 5a	0.10 ± 0.00 a	0.03 ± 0.00 a	101.57 ± 9.00 ab
	成熟期Maturity	106.63 ± 5.28 d	4.49 ± 0.09 cd	-0.08 ± 0.04 ab	0.46 ± 0.04 a	0.09 ± 0.00 a	0.60 ± 0.48 a	88.39 ± 2.57 b
复合化肥（对照） Chemical fertilizer （control）	幼果期 Young fruit stage	135.31 ± 6.99 ab	6.25 ± 0.46 ab	-0.06 ± 0.03 a	0.47 ± 0.03 a	0.10 ± 0.01 a	0.40 ± 0.26 a	100.9 ± 7.72 ab
	膨果期 Expanding period	114.88 ± 7.30 cd	4.74 ± 1.12 bcd	-0.09 ± 0.01 ab	0.44 ± 0.06 a	0.09 ± 0.01 a	0.28 ± 0.31 a	96.91 ± 10.36 ab
	成熟期Maturity	89.19 ± 3.34 e	4.12 ± 0.21 d	-0.13 ± 0.02 b	0.50 ± 0.02 a	0.09 ± 0.00 a	0.50 ± 0.39 a	77.95 ± 4.95 b

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