Effects of Different Drying Ways on Weightlessness Rate and Nutrient Levels of Phragmites australis in Different Growth Stages

This study was conducted to investigate the effects of different drying ways(natural shade dry,natural shade dry of fracturing stem,natural seasoning,natural seasoning of fracturing stem,turned dry of fracturing stem.)on the weightlessness rate and nutrient levels of Xinjiang Small Reed in different growth stages(heading stage,anthesis stage,fruition stage,scorch stage).The results showed that: ① In each period,the first day's weightlessness rate was fairly maximum regardless of using different drying ways,which reached 50%～90% of the whole dry period,from the following day it had a slow downward trend.The average weightlessness rate of five-drying methods in the first day of four stages were 23.91%,28.28%,32.72%,37.87%,39.72% respectively.②Therefore based on average nutrition value of five drying methods in four growth periods,the crude protein content of the natural shade dry of fracturing stem was the hightest,it reached 8.32%,the neutral cleaning fiber of natural shade dry of fracturing stem was the lowest(77.5%),it had no great difference(about 53.0%),compared with the content of acidic cleaning fiber.The conclusion was drawn that the weightlessness rate of fracturing stem of natural seasoning was the highest in the 1st day of each growth period.The weightlessness rate of natural shade dry was the lowest,their difference was 13% and 22%.Based on nutrition content,the drying method of fracturing stem of natural seasoning was the best.