Journal of the Korea Organic Resources Recycling Association (유기물자원화)

Korea Organic Resources Recycling Association (유기성자원학회)
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Comparison of Physico-Chemical Properties of Organic Liquid Fertilizer Containing Fish Meal According to Manufacture Method

어분을 이용한 유기 액비 제조 시 제조방법에 따른 액비의 특성 비교

  • An, Nan-Hee (National Institute of Agricultural Science, Rural Development Administration) ;
  • Cho, Jung-Rai (National Institute of Agricultural Science, Rural Development Administration) ;
  • Gu, Ja-Sun (National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Seok-Cheol (National Institute of Agricultural Science, Rural Development Administration)
  • 안난희 (농촌진흥청 국립농업과학원) ;
  • 조정래 (농촌진흥청 국립농업과학원) ;
  • 구자선 (농촌진흥청 국립농업과학원) ;
  • 김석철 (농촌진흥청 국립농업과학원)
  • Received : 2016.08.09
  • Accepted : 2016.09.06
  • Published : 2016.09.30
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Abstract

The objective of this study was to investigate characteristics of inorganic components contained in liquid fertilizer produced using fish meal under different condition. Addition of dry yeast to liquid fertilizer resulted in considerable change in pH and electrical conductivity(EC) value compared to other liquid fertilizers which have microorganisms additives. In addition, it was appeared that the dry yeast-added treatment had higher $NH_4-N$ concentration than other treatments. Addition of molasses resulted in low pH compared to the control which has no additives. The EC, concentration $NH_4-N$ and $P_2O_5$ were not significant difference according to addition of molasses. The pH and $NH_4-N$ concentration in liquid fertilizer containing 20% of fish meal was highest after fermentation process, and EC value increased as the content of fish meal increase. When Cucumber was cultivated using liquid fertilizer, there was no difference in growth between fish meal liquid fertilizer treatment and chemical fertilizers treatment. However, there was a difference in yield according to the supply amount of nitrogen during the growing season.

본 연구는 어분을 이용하여 액비를 제조할 때 발효 미생물 및 당밀 첨가, 그리고 어분 농도에 따른 액비의 특성 변화를 구명하고 어분액비 시용이 오이 생육에 미치는 영향을 검토하고자 수행하였다. 액비 제조 시 발효미생물로 건조효모를 첨가하였을 때 pH와 EC 값의 변화가 컸으며 $NH_4-N$농도는 가장 높았다. 당밀 첨가구가 무첨가구에 비해 액비의 pH가 낮았으며 EC, $NH_4-N$, $P_2O_5$농도는 당밀 첨가에 따른 차이를 보이지 않았다. 어분농도에 따른 액비 특성은 20% 어분 첨가구의 pH가 가장 높았으며 EC농도는 어분농도가 증가할수록 높아졌다. 액비의 $NH_4-N$ 함량은 발효 후 20% 어분 첨가구가 가장 높게 나타났다. 제조한 액비시용에 의한 오이생육은 화학비료구와 비교하여 생육 차이는 없었으며 오이수량은 생육기간 동안 공급된 질소량에 의한 차이를 나타냈다.

Keywords

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