Full
Outline
Food waste with different ratios of meat, fruits and vegetables was stored at 10~25℃ and 50% relative humidity for 48h in an environmental climate simulator to monitor the emission patterns of odors, identify the major odors, and explore the odors prevention and control strategies for the storage of household food waste in the community. The main odors from the short-term storage of household food waste were monitored to include the oxygenated compounds acetaldehyde and ethanol (combined odor contribution of 0.8% to 99.6%), sulfur-containing compounds (methyl sulfide, methyl mercaptan, and dimethyldisulfide), the alkanes 2-methylbutane and pentane, and α-pinene. The proportion of fruits and vegetables and meat significantly affected the intensity and relative composition of the odor emissions (differences between groups < 0.05). These two types of substances inhibited the decomposition of C-containing organic substances such as effective saccharides in food waste, but promoted the conversion of sulfur-containing organic substances to a certain extent, thus facilitating the formation and release of acetaldehyde and the three types of sulfur-containing compounds that had a greater impact on the odors, and the 48% FV (Fruit and Vegetable, hereinafter the same)-20.2% M (Meat, hereinafter the same) and 67% FV-3.6% M group rich in meat or fruits and vegetables were stored for 12~48h, and the theoretical odor concentration reached 38.7~68.1 and 83.7~205.3kg-1 HFW (Household Food Waste, hereinafter the same) respectively, which were 5.5~9.4 times and 12.4~29.5 times higher than that of the food waste of 56% FV-4.9% M group under the same storage conditions. For the scenario of the community's multi-site unorganized emission of odorous air, the odor prevention and control can be performed according to the source and source of the odor release. Odor prevention and control can be carried out in accordance with the joint idea of source reduction, propagation prevention and control, and end reduction and purification.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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