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首页> 外文期刊>Plant and Soil >Impact of chemical composition of legume residues and initial soil pH on pH change of a soil after residue incorporation
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Impact of chemical composition of legume residues and initial soil pH on pH change of a soil after residue incorporation

机译：豆科植物残渣的化学成分和土壤初始pH值对残渣掺入后土壤pH值变化的影响

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The effect was examined of applying legume residues differing in concentrations of N (4.3-45.5 mgthing-1) and excess cations/organic anions (0.22-1.56 mmolthing-1) on pH change of five Western Australian soils differing in initial pH (3.60-5.58 in 0.01M CaCl2) under sterile and non-sterile conditions. Addition of the legume residues at a level of 1% soil weight increased the pH of all soils by up to 2 units after incubation for 35 and 100 d under non-sterile conditions. Exceptions were the Lancelin(initial pH 5.06) and Kellerberin (pH 5.58) soils with addition of clover roots (excess cations 22 cmol/kg) for 100 d where soil pH decreased by 0.13-0.15 units as compared to the control. The amounts of alkalinity produced in soil correlated positivelywith concentrations of excess cations and total nitrogen of the added legume residues, and negatively with the initial pH of the soil. When soil was fumigated with chloroform during incubation, similar trends of soil pH changes and alkalinity production, due to legume residues addition, were displayed but the effects of the residue on alkalinity production in the Wodjil and Lancelin soils were much less than under non-sterile conditions. Direct shaking of soil with the residues under sterile conditionsincreased the amount of alkalinity in the soils with initial pH of 3.60-4.54, but not in the soils with initial pH of 5.06 and 5.58. The maximal alkalinity production was less than one third of that produced in the soil after 100 d of incubation under non-sterile conditions. The results suggest that the direction and the magnitude of pH change depend largely on the concentration of organic anions in the residues, initial soil pH and the degree of residue decomposition. The incorporation of crop residues, especially those with high concentrations of excess cations, is recommended in minimizing soil acidification in farming systems.
机译：考察了对不同初始pH（3.60-）的五种西澳大利亚土壤施加不同浓度N（4.3-45.5 mgthing-1）和过量阳离子/有机阴离子（0.22-1.56 mmolthing-1）的豆类残留物的效果。无菌和非无菌条件下，在0.01M CaCl2中为5.58）。在非无菌条件下孵育35 d和100 d后，添加1％土壤重量的豆类残留物可使所有土壤的pH值最多增加2个单位。 Lancelin（初始pH 5.06）和Kellerberin（pH 5.58）土壤添加了三叶草根（过量阳离子22 cmol / kg）100天，其中土壤pH与对照相比下降了0.13-0.15个单位。土壤中产生的碱度与过量豆类残留物中过量阳离子和总氮的浓度呈正相关，与土壤的初始pH呈负相关。当在培养过程中用氯仿熏蒸土壤时，由于添加了豆类残留物，土壤pH值变化和碱度产生的趋势也显示出相似的趋势，但是残留物对Wodjil和Lancelin土壤中碱度产生的影响远小于非无菌条件下条件。在无菌条件下，用残留物直接摇动土壤可增加初始pH为3.60-4.54的土壤中的碱度，但不会增加初始pH为5.06和5.58的土壤中的碱度。在非无菌条件下孵育100 d后，最大碱度产生量不到土壤中产生的碱度的三分之一。结果表明，pH变化的方向和幅度在很大程度上取决于残渣中有机阴离子的浓度，初始土壤pH和残渣分解的程度。建议尽量减少农作物残留物，特别是那些含有过量过量阳离子的农作物残留物，以减少耕作系统中的土壤酸化。

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