Effects of Vegetable Fruit Lixiviums on In Situ Bioremediation of Scenic Water

A study was performed to determine the effects of vegetable fruit lixivium(such as maize,potato and sweet potato lixivims)on in situ bioremediation of scenic water.Vegetable fruit lixiviums promoted the growth of microorganisms in the water body,and thereby enhanced biodegradation of some of its persistent organic contaminants;for example,the COD removal rate increased by 12.37% when a simulated wastewater was supplemented with 10 mg/L of maize lixivium.Mixture of several lixiviums produced greater enhancement than the component lixiviums separately did.The addition of mixture lixiviums of maize and potato to a scenic water sample improved the removal rates for COD,NH_3-N and turbidity by(6.01%),8.05% and 20.59%,respectively.The study demonstrated the beneficial effects of supplementing(lixivium) on in-situ bioremediation.