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用黑橄榄废渣浸出液进行施肥对露地栽培番茄的产量和品质的影响。

Effect of fertilisation with black table olive wastewater solutions on production and quality of tomatoes cultivated under open field conditions.

机构信息

Centro IFAPA Las Torres (CAPDER - JA), Apartado de Correos Oficial, 41200 Alcalá del Rio, Seville, Spain.

Instituto de la Grasa (IG-CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain.

出版信息

Sci Total Environ. 2021 Oct 10;790:148053. doi: 10.1016/j.scitotenv.2021.148053. Epub 2021 May 27.

DOI:10.1016/j.scitotenv.2021.148053
PMID:34090164
Abstract

This study was aimed at making progress on the valorisation of table olive wastewater that currently represent a big environmental problem for factories. Concentrates from vacuum evaporation of the wastewater generated during processing of black ripe olives treated with KOH were tested as fertilisers of tomato plants in open field assays for three consecutive crops. Fertilisation was performed by drip irrigation every 15 days; the first treatment being 15 days after transplanting, and a total of five fertilisation treatments were carried out. A phytotoxic effect was not observed on plants or fruit in any case but higher yield (fruit/plant and g/plant) was obtained in comparison to irrigation with only tap water. Moreover, the combined use of the olive concentrate with inorganic nitrogen supply (NHNO), in order to comply with the nutrient needs of plants, was also tested. The results demonstrated that the olive concentrates could be a good substitute for inorganic potassium (as KNO) during the cultivation of tomato plants without any negative effect on the tomato quality (pH, °Brix, sugars, organic acids) or content of bioactive substances (phenolic compounds and carotenoids).

摘要

本研究旨在对橄榄加工废水中的钾进行回收利用,因为这些废水目前是工厂面临的一个重大环境问题。本研究使用真空蒸发浓缩处理法,对经 KOH 处理的黑熟橄榄加工过程中产生的废水进行浓缩处理,然后将浓缩物作为肥料,在大田试验中对番茄进行了连续三季的施肥处理。采用滴灌的方式,每 15 天施肥一次;第一次施肥是在移栽后 15 天进行,共进行了五次施肥处理。在任何情况下,植物或果实都没有表现出明显的毒性,但与仅用自来水灌溉相比,产量(每株果实和每株重量)更高。此外,还测试了将橄榄浓缩物与无机氮(NHNO)联合使用,以满足植物的营养需求。结果表明,在番茄的种植过程中,橄榄浓缩物可以替代无机钾(如 KNO),而不会对番茄的质量(pH 值、°Brix、糖、有机酸)或生物活性物质(酚类化合物和类胡萝卜素)的含量产生任何负面影响。

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