The Study of The Effects on The Growth of Pak Choi with Different Liquid Fertilizers Produced from Kitchen Wastes

• Main Authors: PIN-HSUAN KUO, 郭品萱
• Other Authors: none
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/82220751907841029297

碩士 === 大同大學 === 生物工程學系(所) === 104 === Kitchen and food wastes, which accounted for 37 percent of total amount of garbage in Taiwan consisted of numerous organic matter, valuable source of plant nutrients, and negligable heavy metals. Based upon the idea of “What comes from nature, goes back to nature”, kitchen and food wastes could be reused by transformed to organic liquid fertilizers. The reuse of the wastes is environmental friendly. The aim of this work is to investigate the effects of different liquid fertilizers and chemical fertilizers on the growth of Pak Choi, a chinese vegetable. Two types of fertilizer by different processes were designed in this study: hydropyrolysis, and direct fermentation. This study also evaluated the efficiency of liquid fertilizers in four different diluted rates with water: 100, 200, 300, and 500. As for the design of the study, all the setting of using fertilizers was categorized as the experimental group, and the control group was referred to the unused ones. The results of the study not only demonstrated that using any two types of liquid fertilizer form kitchen wastes would benefit the growth of Pak Choi, but also the use of proper amount of liquid fertilizers would maintain or raise the PH value of soil. This explains why liquid fertilizers from kitchen wastes were friendly to environment. Finally, this study concluded that the 200 and 300 diluted rates of composing and fermentation made Pak Choi grow most and had a better harvest.