Effects of fermentation time on contents of organic matter fermentation fluid ingredients and apple biomass

To clarify the fermentation time on the changes of the fermentation fluid ingredients in different seasons and the growth of replant apple plants, the relationship between the fermentation fluid ingredient contents and the replant apple growth was studied with condition of 3 levels fermentation seasons (spring, summer and autumn) and 3 levels fermentation time (30 d, 45 d and 60 d). The Fuji/Malus robusta biennial grafted seedlings were selected as the tested material. The results show that the fermentation fluid could alleviate the effect of replant obstacle on apple trees. Compared with the CK, the plant dry weights in the treatments of 60 d in spring, 45 d in summer, 45 d in autumn are increased 2242%, 2282% and 1963% respectively. On the whole, the fermentation fluid ingredient contents of the summer and autumn treatments are higher than those of the spring treatments. The fermentation fluid ingredient contents are increased with the increase of the fermentation time. The treatments with most obvious changes of the fermentation fluid ingredient contents and great impact on replant apple biomass are 60 d, 45 d and 45 d in spring, summer and autumn respectively. The ingredients with the maximum correlations with the growth of apple trees are cytokinin(6BA), vitamin(VB12), Malic acid, amino acid and acetic, and the correlation coefficients with plant dry weight are 0.65, 0.81, 0.53, 0.51 and -0.50 respectively.