The optimum dosage of quicklime in producing organic fertilizer using livestock wastes with a greater than 80% water content was analysed. After one day had elapsed to allow for the organic fertilizer to dry, the quicklime dosage and the composition of the organic fertilizer were analysed. Any from done to the organic fertilizer was also assessed. The amount of the quicklime required to stabilize livestock wastes was determined by water content of livestock wastes. For J farm(slurry style) of which livestock wastes have 94.6% of water concentration, less than 3% of total amount of livestock wastes, for H farm(scraper style) of which livestock wastes have 85% of water concentration, less then 4% of total livestock wastes and Y farm(traditional style) of which livestock wastes have 80% of water concentration, less then 5% of total livestock wastes. Generally, in order to pack the organic fertilizer, water containing quicklime-stabilized livestock wastes should be less than 35%. It takes 9 days to keep this water content for the wastes from H and Y farms(less than 85% in water content), and 12days for the wastes from J farm(94.6% in water content). According to the classification standard for compost constitution by Higgins, the crude fertilizers from all 3 farms had high grade K2O and CaO, the middle grade T-N and middle or low grade P2O5. Stabilization by quicklime is known to inhibit bacterial decomposition of organic matter and the activity of pathogenic organisms. In this study, more than 99.99% of coliform group, fecal group and viable cell count were reduced. Our results indicate that livestock wastes of greater 80% water content could be used to produce organic fertilizer without the addition of a material for moisture control.

The use of artificially synthesized inorganic manure for the production of fruits and vegetables gives rise to soil contamination as well as noxious effects against human. Changes in quality of strawberry (SN) cultivated with a natural organic manure developed to solve such problems were studied during storage at 4C for 2 weeks. SN showed higher weight/volume ratio and lower weight loss during storage than strawberry (control) cultivated with commercial synthetic mature. Sweetness was higher in SN (9.2 Brix) than in control (8.2 Brix), and decrease in sweetness during storage was smaller in SN than in control. Redness (b) of strawberry was 32.1 in SN and 30.2 in control, and the redness decreased during storage showing 25.2 and 23.0, respectively, after 2 weeks. Hardness was higher in SN than in control, and decrease in hardness during storage was smaller in SN than in control. Vitamin C content was slightly higher in SN than in control, and mineral contents were generally higher in SN than in control.