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Effect of organic residue amendment on mineralization of sulfur in flooded rice soils under laboratory conditions1

 

作者: M. M. Islam,   R. P. Dick,  

 

期刊: Communications in Soil Science and Plant Analysis  (Taylor Available online 1998)
卷期: Volume 29, issue 7-8  

页码: 955-969

 

ISSN:0010-3624

 

年代: 1998

 

DOI:10.1080/00103629809369999

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

This study was undertaken to assess the mineralization of sulfur (S) in laboratory conditions of three rice soils (Joydebpur, Faridpur, and Thakurgaon), receiving the following treatments: 1) control, 2) rice straw (Oryza sativaL.), and 3) pea vine (Pisum sativumL.). The organic residue (25 mg g‐1) was added and mixed with soil and glass beads (1:1, soil to bead ratio) and placed into a Pyrex leaching tube. The soils were flooded and incubated at 35°C, after which they were leached with deionized water at 1, 2,4, 8, and 12 weeks for analysis of SO4and other chemical properties in the leachates. Potentially mineralizable S (So) and C (Co) pools and first‐order rate constants (Ksfor S and Kcfor C) in soils amended with rice straw and pea vine under flooded conditions were estimated using an exponential equation. The Soand Ksvaried considerably among the soils and types of added organic residues, and their values in rice straw and pea vine ranged from 8.70 to 29.55 and 0.124 to 0.732 mg S kg‐1wk‐1, respectively. Except for the Thakurgaon soil, the Soand Ksvalues in Joydebpur and Faridpur soils were higher in the unamended treatments. Higher Sovalues in the unamended soils were probably due to less microbial activity to mineralize organic S from organic residues. The results indicate that the amount of SO4in flooded soils amended with organic residues are dependent on soil type, nature of organic residues, and time of incubation. The Coand Kcvalues under flooded incubation were higher in residue amended soils than in unamended soils. Pea vine treated soils had higher Coand Kcvalues than the soils treated with rice straw.

 

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