Effect of mushroom bran and vinegar residue on secondary salinization soil
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DOI:10.7606/j.issn.1000-7601.2014.01.036
Key Words: organic wastes  secondary salinization soil  physico-chemical properties  remediation
作者单位
代立兰1,张怀山2,夏曾润3,王晓力2,王 平1,王春梅2,王国宇1 (1.甘肃省兰州市农业科技研究推广中心 甘肃 兰州 730000 2.中国农业科学院兰州畜牧与兽药研究所农业部兰州黄土高原生态环境重点野外科学观测试验站 甘肃 兰州 730050 3.兰州大学草地农业科技学院 草地农业生态系统国家重点实验室 甘肃 兰州 730020) 
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Abstract:
      The effects of four mushroom bran and vinegar residue treatments (mushroom bran 7 500 kg·hm-2 JKⅠ, mushroom bran 15 000 kg·hm-2 JKⅡ, vinegar residue 7 500 kg·hm-2 CZⅠ and vinegar residue 15 000 kg·hm-2 CZⅡ) on bulk density, pH value, and electronic conductivity of soil as well as yields and conductivity of wheat in different growth periods was studied through a field experiment. The purpose of this study was to provide the theoretical basis for controlling soil secondary salinization in Qingwangchuan irrigation area, Lanzhou. The results indicated that vinegar residue was superior to mushroom bran of remediation on secondary salinization soil as a whole. Soil bulk density, pH value decreased by 6.45%~10.93% and 0.59%~0.93%, electronic conductivity decreased significantly by 36.84%~44.44% after a season of plowing with applying organic wastes. The effects of organic wastes to the mature period of wheat leaf conductivity was most obvious, compared with the CK, JKⅠ, JKⅡ, CZⅠ, and CZⅡ treatments which were significantly reduced by 14.75%, 16.76%, 10.07%, and 20.14% respectively. CZⅡ treatment had the highest wheat yield, which increased by 11.16%.