Effect Of Fermentation Time Of Maize Stalk Substrate In Temperature-controlled Condition On Tomato Seedlirm

Peat moss is the widely used substrate in the world, and largenumber of mining will speed up its consumption, and the environment would bedestroyed. Maize stalk fermented substrate is a new horticultural substrate instead ofpeat moss. The organic substrates which are manufactured by the traditionalproduction technology have a high EC, a low nutrient content and low cellulose. Theyare easy to be fermented again and reduce the speed of seedling emergence andgrowth. This experiment added exterior microorganism to maize stalk fermentedsubstrate and controlled temperature(30to55℃) of the fermented material withoutexterior N to adjust the C/N. The decomposition of pectin soluble starch and solublesugar, and change of pH and EC in maize stalk fermented substrate were studied,through observing the seedling emergence and growth of tomato in maize stalkfermented substrate. The relevance between the content of pectin, soluble starch andsoluble sugar in temperature-controlled fermentation and the seedling emergence andgrowth of tomato were studied.The time of maize stalk fermented substrate in temperature-controlled fermentationwas shorter than in high temperature fermentation. The water content was59~66%intemperature-controlled fermentation and was63~66%in high temperaturefermentation, and there was no need of replenish water in them. Turning thefermentation body could reduce the water content and increase the O2. The pH ofmaize stalk fermented substrate in temperature-controlled fermentation was8.15to9.20and it was gradually increased, it was8.56to9.12in high temperaturefermentation and was first increased and then decreased. The pH in high temperaturefermentation was lower than in temperature-controlled fermentation in the same time.The EC was1.35to1.95ms·cm-1in temperature-controlled fermentation and it wasbelow the crop safety growth EC. And it was1.29to2.70ms·cm-1in high temperaturefermentation. They fluctuated in the fermentation process.The soluble starch content was lowering in the fermentation process, and decreasedgreatly in the earlier stage and then remained stable. In the later stage, the content ofsoluble starch in temperature-controlled fermentation treatment was higher than high temperature fermentation treatment. The soluble sugar content intemperature-controlled fermentation treatment was higher and the pectin content waslower than high temperature fermentation treatment, they fluctuated in thefermentation process. The change time of temperature-controlled fermentationtreatment was shorter than high temperature fermentation treatment.The liquid soaked from maize stalk fermented substrate suppressed the germination oftomatoes. And they were fluctuating on GP, GR, GI and Average radicle length. Alinear correlation was observed between GI and pectin content oftemperature-controlled fermentation treatment, along with the fermentation processthe linear correlation was lower. There was no obvious relevance between solublestarch content and GI of temperature-controlled fermentation treatment.The effects of temperature-controlled fermentation treatments on tomato seedlingwere less than CK, the tomato seedlings were growth slower, morphologicalparameters, fresh and dry weight and sound seedling index were less than CK. At thelater stage, the root length of temperature-controlled fermentation treatments waslonger than CK. There were no significant different between T13and CK onchlorophyll content, stem diameter and root activity, other treatments were less thanCK. There was obvious relevance between pectin content of maize stalk fermentedsubstrate in temperature-controlled fermentation and growth situation of tomatoseedlings. The correlation was reducing by the seedling growing. There was noobvious relevance between soluble starch content and growth situation of tomatoseedlings.