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Effects of Salinity on Earthworms and the Product During Vermicomposting of Kitchen Wastes

Author

Listed:
  • Zexuan Wu

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

  • Bangyi Yin

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

  • Xu Song

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

  • Jiangping Qiu

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

  • Linkui Cao

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

  • Qi Zhao

    (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Abstract

Population growth and social changes have recently contributed to an exaggerated increase in kitchen wastes in China. Vermicomposting has recently been recognized as an effective and eco-friendly method of organic waste treatment through the combination of earthworms and microbes. However, the influence of salt in kitchen wastes on vermicomposting have been unknown. The goal of this study was to analyze the influence of different salinities on earthworms ( Eisenia fetida ) and the products during the vermicomposting of kitchen wastes. In our research, kitchen wastes were divided into four different salinities: 0% (A), 0.1% (B), 0.2% (C) and 0.3% (D). The chemical characters of substrates and earthworm growth were measured on the 14th day and the 28th day of composting. Our results show that the high salinity (measured >0.2%) prevented earthworms from properly growing and had negative effects on quality of products in composting. T2 (measured salinity = 0.2%) had the highest average body weight, nitrate nitrogen, and available phosphorus. Thus, the salinity of kitchen wastes should be pretreated to less than 0.2% before vermicomposting.

Suggested Citation

  • Zexuan Wu & Bangyi Yin & Xu Song & Jiangping Qiu & Linkui Cao & Qi Zhao, 2019. "Effects of Salinity on Earthworms and the Product During Vermicomposting of Kitchen Wastes," IJERPH, MDPI, vol. 16(23), pages 1-12, November.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:23:p:4737-:d:291311
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    References listed on IDEAS

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    1. Liu, Nuo & Wang, Quan & Jiang, Jianguo & Zhang, Haowei, 2017. "Effects of salt and oil concentrations on volatile fatty acid generation in food waste fermentation," Renewable Energy, Elsevier, vol. 113(C), pages 1523-1528.
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    Cited by:

    1. Hongwei Zhang & Jianhui Li & Yingying Zhang & Kui Huang, 2020. "Quality of Vermicompost and Microbial Community Diversity Affected by the Contrasting Temperature during Vermicomposting of Dewatered Sludge," IJERPH, MDPI, vol. 17(5), pages 1-12, March.
    2. Jun Yang & Kui Huang & Lansheng Peng & Jianhui Li & Aozhan Liu, 2021. "Fate of Functional Bacterial and Eukaryotic Community Regulated by Earthworms during Vermicomposting of Dewatered Sludge, Studies Based on the 16S rDNA and 18S rDNA Sequencing of Active Cells," IJERPH, MDPI, vol. 18(18), pages 1-13, September.

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