Toprak Solucanları ile Kompostlaştırılmış Tütün Atıklarının Vermikompost Olarak Değerinin Belirlenmesi

Year 2016, Volume: 53 Issue: 1, 89 - 97, 19.04.2016

Hüsnü Kayıkçıoğlu , Nur Okur , Onur Bayız

https://doi.org/10.20289/egeziraat.179880

Cited By: 1

Abstract

Organik atıkların sürdürülebilir bir şekilde tekrar doğal döngüye dahil
edilmesinde en başarılı yöntemlerden birisinin kompostlaştırma olduğu bir
gerçektir. Geleneksel kompostlamaya oranla belirgin üstünlükleri bulunan
vermikompostlama yöntemi son yıllarda büyük bir uygulama alanı bulmuştur. Bu
düşünce göz önüne alınarak tesis edilen bu inkübasyon denemesinin amacı; tarım
topraklarında doğrudan kullanımı mümkün olmayan tütün atığının tek başına ve
belirli oranda at gübresi ile karıştırılması suretiyle Eisenia fetida solucanı
vasıtasıyla vermikompost elde edilme olanaklarının araştırılması ve
vermikompost oluşum sürecinin biyokimyasal özelliklerdeki değişimler açısından
incelenmesidir. 3 ay süre ile vermikompostlama işlemine tabi tutulan atıklarda
kimyasal, mikrobiyal ve biyokimyasal parametreler 30.gün, 60.gün ve 90.gün de
alınan örneklerde analiz edilmiştir. Solucanlar aracılığıyla yapılan kompostlama
işleminde analiz edilen biyokimyasal parametreler açısından bir azalma meydana
gelmiştir. En yüksek enzim aktiviteleri 60.gün örneklerinde saptanırken, en düşük
aktivite 30.gün örneklerinde bulunmuştur. Kompost materyallerin stabilite
parametrelerinden olan humifikasyon indeksi değeri, vermikompost
örneklerinde 5 değerinin üzerinde saptanmıştır. Bu durum beklenildiği şekilde
vermikompostlaşma süreci içerisinde stabilizasyon işleminin meydana
gelmediğini göstermektedir. Besin zincirine ihtiyaç duyulan organik madde ve
besin maddelerinin dönüşüne olanak sağlayan kompostlaştırma işleminde; ham
materyallerin özelliklerine bağlı olarak geleneksel kompostlama ya da
vermikompostlama yöntemlerinin hangisinin kullanılması gerektiğine yapılan ön
denemeler ile karar vermek daha doğru bir yaklaşım olacaktır.

Keywords

Vermikompost, Eisenia fetida, tütün atığı, at gübresi, stabilite, enzim aktivitesi

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