Effects Of Different Biological Source Fermentation Broth On Photosynthesis,Mineral Elements And Fruit Quality Of Apple Trees

In 2019,Heqiao Town,Xuzhou City,Jiangsu Province,in the Old Course Area of the Yellow River,used 6-year-old dwarfing medium-maturing varieties Starkrimson/M26/Baling Begonia and late-maturing Fuji 10/M26/Baling Begonia as test materials.The remaining processing waste of seafood processing enterprises,grape dregs,yeast lees,shrimp and crab shells,seaweed,etc,the bio-source fermentation broth obtained through enzymatic fermentation and other means for photosynthetic capacity of different types of apple trees,mineral nutrition,Research on the effects of fruits,aiming at regional problems such as difficulty in coloring the fruits and fruit drop,while taking into account the inherent quality of the fruits,the main results are as follows1.After fermenting liquids of different biological sources were sprayed on the tree,the photosynthetic ability of apple trees was improved.Chitosan oligosaccharide fermentation liquid（KGT）had a significant effect on the Starkrimson.Compared with the blank treatment（CK）,the total chlorophyll content was increased by 12.69%.Increase the dry weight of louver by 7.32%and the leaf area by 11.36%,and all can increase the intercellular CO₂ content in the leaves of Starkrimson.Except for grape skin fermentation broth（PTP）,the net photosynthetic rate can be maintained higher than that of CK treatment before and after 135 days after flowering.Yeast fermentation broth（JM）increased the chlorophyll content of Fuji 10 leaves by 25.31%,increased the dry weight of louvers by 11.3%,and increased the leaf area by 8.4%.Different fermentation broths could increase the intercellular CO₂ content of Fuji 10 leaves and 120 days after flowering.Net photosynthetic rate between 150d.2.The mineral elements in the leaves were supplemented,and the chitosan oligosaccharide fermentation broth（KGT）significantly increased the N,P,Mn,Zn,and B elements of the Starkrimson leaves,which increased by 12.07%,19.54%,11.16%,36.30%,and 59.34%,the yeast fermentation broth（JM）increased 13.65%,15.50%,4.44%,and 10.67%for K,Mg,Fe,and Cu elements compared with the blank treatment.Chitosan fermentation broth（KGT）also significantly increased the N,Mg,Mn,and Cu of Fuji 10 leaves,which was 13.86%higher than that of blank treatment（CK）.10.92%,53.11%,and 8.73%,the photosynthetic bacteria fermentation broth（GHJ）significantly increased the content of K,which was 35.66%higher than the blank treatment,and the yeast fermentation broth significantly increased the content of P,Fe,and Zn,which was 42.86%,4.68%and 11.01%.3.Pre-harvest fruit drop was inhibited.After chitosan oligosaccharide fermentation liquid（KGT）treatment,the drop rate of Starkrimson fruit was 15 days before harvest,and the drop rate was 0.19%and 11.77%lower than that of the blank treatment.The fruit drop rate at 0d was 7.23%and 14.1%lower than that of blank treatment（CK）.4.Fruit mineral elements are more abundant.Chitosan oligosaccharide fermentation broth（KGT）significantly increased the N,Mg and Ca elements of Starkrimson fruit,which increased by31.41%,11.2%,and 3.19%compared with the blank treatment.Grape skin fermentation broth（PTP）Treatments increased by 62.1%and 21.57%for K and Mn elements,and the photosynthetic bacteria fermentation broth（GHJ）increased the P and B elements by 58.11%and 1.4%,respectively.The yeast fermentation broth（JM）was blank for the N and Fe elements.Processing increased by 32.98%and 38.4%.Chitosan fermentation broth（KGT）fermentation broth significantly increased the Fe and B elements in Fuji 10 fruits,18.42%and 7.81%higher than the blank treatment,and photosynthetic bacteria fermentation broth（GHJ）had the most significant increase in K,Mg,and Mn elements.The blank was increased by 18.27%,20.72%,and 23.45%,and the yeast fermentation broth（JM）was 25%and 23.24%higher than the blank treatment for N and P elements.5.The fruit quality has been improved,and the coloring is more pleasing.Chitosan（KGT）significantly increased the weight of the single red star,which was 2.91%higher than the blank treatment（CK）.The grape skin fermentation broth（PTP）promoted the relative content of anthocyanins in the skin.Increased twice,soluble sugar content and fruit hardness increased by31.17%and 29.74%compared with blank treatment（CK）,yeast fermentation broth（JM）significantly improved soluble solids,titratable acid,and vitamin C content by 12.11 compared with blank treatment（CK）,30%,and 7.57%.The photosynthetic bacteria fermentation broth（GHJ）significantly increased the weight of Fuji 10 fruit,which was 6.75%higher than the blank treatment（CK）.The relative content of anthocyanins,soluble sugars,titratable acids,and vitamin C from yeast fermentation broth（JM）The content was increased by 3.89 times,27.67%,27.27%,and 12.37%compared with the blank treatment.