| With the improvement of people’s living standards,people have more and more demands for high-quality,safe and organic vegetables.Producers have adopted various effective methods to improve the yield and quality of vegetables,such as use plant enzyme nutrient liquid.Plant enzyme nutrient liquid is not only rich in nutrients,but also can effectively reduce the utilization rate of fertilizer by using plants as fermentation materials.It has the effect of promoting crop growth,improving yield and quality,so it has important application value.In this experiment,mulberry leaves were used as raw materials to prepare mulberry leaf enzyme liquid,and the cultivation of Chinese cabbage was carried out by nutrient liquid.Effects of adding different concentrations of mulberry leaf enzyme liquid at in mineral nutrient liquid and spraying differernt periods of mulberry leaf enzyme liquid on the growth and quality of Chinese cabbage were studied.Factor analysis was used to comprehensively evaluate mulberry leaf enzyme liquid in different fermentation stages,and principal component analysis was used to comprehensively evaluate the morphological,quality and mineral elements of cabbage in different treatments,in order to provide reference for the application of mulberry leaf enzyme liquid and comprehensive evaluation of vegetable quality.The main results are as follows:1.In the fermentation process of mulberry leaf enzyme liquid,the temperature range is between 18℃ and 31℃,and each treatment has undergone three different fermentation stages of cooling,heating and cooling successively.The initial p H values of three treatments were between 4 and 5,which were relatively acidic.EC value is from 2.7 to 4.5 m S/cm.After 50 d of fermentation,the contents of total nitrogen and calcium in the fermentation liquid of mulberry leaf:brown sugar:water = 10:3:40(P1)were the highest,which were significantly increased by 88.65% and 15.30%compared with CK.According to the comprehensive score ranking of factor analysis,mulberry leaf: brown sugar: water = 10:3:40(P1)> Mulberry leaf: brown sugar: water= 10:2:40(P2)> Mulberry leaf: brown sugar: water = 10:1:40(P3),indicating that P1 has the best comprehensive effect on mulberry leaf enzyme liquid.2.Application of mulberry leaf enzyme liquid can effectively promote the nutritive growth and quality of hydroponic Chinese cabbage.Compared with CK,plant height,whole plant dry weight,soluble sugar and Vc contents of Chinese cabbage were significantly increased by 59.46%,29.47%,62.59% and 69.55% after500 folds mulberry leaf enzyme liquid was added.Nitrate nitrogen decreased by48.41%;After spraying fermented for 50 d mulberry leaf enzyme liquid,leaf area increased by 85.93%,fresh and dry weight of whole plant increased by 66.74% and51.45%,respectively.Soluble protein increased by 40.98%.3.Application of mulberry leaf enzyme liquid can significantly improve the photosynthetic characteristics of Chinese cabbage.Compared with CK,when planted for 25 d,net photosynthetic rate,net photosynthetic rate,stomatal conductance and transpiration rate were significantly increased by 29.96%,35.85% and 16.45% after adding diluted 500 folds mulberry leaf enzyme liquid.Compared with CK,when planted for 10 d,transpiration rate of Chinese cabbage was significantly increased by37.78% after spraying fermented for 50 d mulberry leaf enzyme liquid.4.Application of mulberry leaf enzyme liquid was beneficial to the accumulation of mineral elements in Chinese cabbage.After adding diluted for 500 folds mulberry leaf enzyme liquid,the contents of total phosphorus and iron in aboveground of Chinese cabbage were significantly increased by 88.65% and 40%compared with CK.When adding diluted for 500 folds mulberry leaf enzyme liquid,the accumulation of element in root has the best effect,and total potassium content was increased by 52.19%.The accumulation of calcium,magnesium and iron in shoot increased by 56.58%,50.70% and 36.67%,respectively,after spraying fermented for50 d mulberry leaf enzyme liquid.5.Application of mulberry leaf enzyme liquid can effectively improve the antioxidant capacity of Chinese cabbage.After adding diluted 500 folds mulberry leaf enzyme liquid,the catalase of hydroponic Chinese cabbage was significantly increased by 69.60% compared with CK.After spraying fermented for 50 d mulberry leaf enzyme liquid,POD activity increased by 50.33%,respectively,and malondialdehyde content in Chinese cabbage was significantly reduced.6.By adding different diluted multiples of mulberry leaf in the hydroponic chinese cabbage ferment liquid and spraying on the leaf of different fermentation period mulberry leaf after enzyme liquid,its shape,quality,mineral elements,such as index of principal component analysis,it is concluded that adding diluted 500 folds of mulberry leaf enzyme liquid and spraying fermented for 50 d mulberry leaf enzyme liquid,they are all have of the best effect on improve Chinese cabbage quality. |
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