Coffee straw mineralization applied to the soil surface
| Autor: | S. da Silva Berilli, C.M. Meneghelli, I.R. Bosa, P.A.V. Lo Monaco, I.R. Haddade, H.T. Barth, G.H.S. Vieira |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Total organic carbon
Soil test chemistry.chemical_element Mineralization (soil science) Straw engineering.material Latosol Applied Microbiology and Biotechnology Nitrogen Nutrient chemistry Agronomy engineering Environmental science Animal Science and Zoology Fertilizer Agronomy and Crop Science Food Science |
| Zdroj: | Emirates Journal of Food and Agriculture. :380 |
| ISSN: | 2079-0538 2079-052X |
| DOI: | 10.9755/ejfa.2019.v31.i5.1956 |
| Popis: | The potential use of coffee straw (composed of outer skin, pulp and parchment) as fertilizer for agricultural crops implies the need to know the dynamics of their decomposition and release of the nutrients. This is to assist the farmers in the management of these residues, especially in the best time of its application in the soil. The aim of this work was to evaluate the dynamics of organic carbon and organic nitrogen during the coffee straw mineralization process, when applied superficially to a Dystrophic Red-Yellow Latosol (LVAd). The experiment was conducted in a completely randomized design with ten treatments, related to different post-disposal periods to the soil (0, 7, 13, 20, 27, 34, 48, 69, 98, 147 days) and four replications. Soil samples were collected to quantify the easily oxidized organic carbon (OCeo) and organic nitrogen (ON) contents and their respective mineralized fractions. The evaluation of OCeo mineralization, being more stable and less sensitive to climatic variations, is the most appropriate parameter to estimate the mineralized fraction of the residue. The application of coffee straw in a LVAd during the month of August provides, after 147 days, mineralized fractions of OCeo and ON around 88% and 36%, respectively, in the climatic conditions of the mountain region of Espírito Santo state, Brazil. |
| Databáze: | OpenAIRE |
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