음식폐기물로부터 유도된 퇴비가 채소류의 발아 및 생육에 미치는 영향

• 영문명: Effects of Compost Derived from Food Wastes on Germination and Growth of Vegetables
• 발행기관: 한국환경보건학회
• 저자명: 박석환
• 간행물 정보: 『1. 한국환경보건학회지』제27권 제3호, 21~26쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2001.09.30

영문 초록

This study was performed to define the physicochemical characteristics of food waste and food wastewater, and to find the effect of salinity variation experiment, the samples of 1, 2, 3 and 4 were prepared by the salinity of 1.0%, 1.5%, 2.0% and 2.5%, respectively. In experiment, aerobic composting reactors were operated by the model which was composed of half an hour s stirring and 2 hour s aeration per day, for 45 days. Seeds of vegetables of Chinese cabbage and red pepper were seeded at compost-free control, compost 1, 2, 3 and compost 4 for the sake of investigation of germination rate and growth rate of those. The followings are the conclusions that were derived from this study. 1. In food waste, the moisture content was 60%, organic compound content was 95%, total carbon was 47.5%, total nitrogen was 1.6%(therefore, C/N ratio was 30). The values of pH were 4.0 and 3.8 the values of salinity were 0.9% and 1.2%, and the values of conductivity were 7.8 mS/cm and 18.0 mS/cm, respectively. 2. In salinity experiment, the reduction rate of volume was increased(40%) when the salinity was decreased(1.0%). Also, the reduction rate of mass was increased(52%) when the salinity was decreased(1.0%). This fact denotes that salinity hinders the process of composting. 3. Germination rate and growth rate of Chinese cabbage are more excellent than those of red pepper(97.14%, 5.2:2.5 cm). 4. In Chinese cabbage, germination rate and growth rate at compost with the lowest salinity are more excellent than those at compost-free control(97:94%, 5.2:4.5 cm).

키워드

food waste composting salinity vegetables germination rate growth rate