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Abstract
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Article Information:
Improving Fishpond Sediment by Aquatic Vegetable Rotation
Ling Tao, Chun-Xue Zhang, Jian-Qiang Zhu, Shi-Yang Zhang, Xiao-Li Li and Gu Li
Corresponding Author: Ling Tao
Submitted: August 31, 2012
Accepted: October 03, 2012
Published: October 20, 2012 |
Abstract:
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Continuously intensive fish farming results in pond degradation that needs to be improved. Therefore, the
experiment rotating intensive fish culture with two aquatic vegetables lotus (Nelumbo nucifera) and water chestnuts
(Eleocharis dulcis) cultivation is conducted aiming at determining the effect of rotation as a sediment management
technique on improving the pond sediment and assessing the food safety risk of the vegetables cultivated in the pond
sediment from the aspects of heavy metal. The results showed that after rotation, the content of Total Nitrogen (TN)
and Organic Matter (OM) in the upper 10 cm sediment decreased significantly (p<0.05), with TN content reduced
1.05 and 0.74 g/kg; OM content reduced 0.59 and 0.37%, respectively. The contents of Organic-Phosphorus (OP)
and Fe/Al-bound Phosphorus (Fe/Al-P) in the sediment decreased significantly (p<0.05), with OP reduced 0.05 and
0.04 g/kg, Fe/Al-P reduced 0.19 and 0.15 g/kg, respectively. The heavy metal contents of As, Pb, Cd, Hg, Cr and Zn
except Cu in the pond sediment were under Chinese National II Soil Criterion and the contents of As, Pb, Cd, Hg,
Cr, Cu and Zn in edible vegetable rhizomes satisfied Safety Requirements for Non-environmental Pollution
Vegetable. Rotation of fish culture with aquatic vegetables cultivation effectively mitigated excessive nutrient load
in the sediment while recycled the nutrient in the sediment to produce safe vegetables. It could be considered as a
viable sediment quality improving technique.
Key words: Heavy metal , phosphorous form, pond aquaculture, sediment, , ,
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Cite this Reference:
Ling Tao, Chun-Xue Zhang, Jian-Qiang Zhu, Shi-Yang Zhang, Xiao-Li Li and Gu Li, . Improving Fishpond Sediment by Aquatic Vegetable Rotation. Advance Journal of Food Science and Technology, (5): 327-331.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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