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Decomposing plant residues release plant-derived dissolved organic carbon (DOC) which can be transformed by microorganisms resulting in microbial-derived DOC (DOC biological function). The adsorbability of DOC to mineral surfaces, determined by DOC chemistry (DOC chemical function), can affect its vertical distribution down soil profiles (D). This study investigated the temporal characteristics (T) and functions (bioavailability, adsorbability) of DOC across the profile of a sandy soil by using chemically contrasting quality (Q) residues: 1) high-cellulose rice straw (RS), 2) nitrogen-rich groundnut stover (GN), 3) lignin-rich dipterocarp leaf litter (DP), and 4) medium-nitrogen and -lignin tamarind leaf litter (TM). Soil samples were collected at two depths (0–15 cm and 60–80 cm) two and eight weeks after residue application, and water-extractable DOC was determined. For the first time, the chemical structure of the extracted DOC was characterized using pyrolysis coupled with mid-infrared spectroscopy (Py-MIRS). The dominant functional groups found in all DOC samples were aromatic, carboxyl, and polysaccharide compounds. The interactive effects of Q, T, and D (soil depth) influenced DOC-polysaccharides, with the most pronounced effect observed in the RS treatment during the early stage, indicating that DOC-polysaccharides were mainly plant-derived. Evidence of partial adsorption of DOC-aromatics and DOC-carboxyls was found in topsoils. These high molecular weight-DOC functional groups may have displaced adsorbed polysaccharides, resulting in higher subsoil DOC-polysaccharides than topsoil, especially under DP and TM. During the later stage, topsoil DOC-polysaccharides were negatively related to microbial metabolic quotient (qCO2) (R2 = 0.938). This relationship led to our hypothesis that the dominant source of DOC-polysaccharides, particularly in the TM treatment, was of microbial origin. A novel discovery from this study is that the chemical quality of plant residues, which serve as the source of DOC, determines the origin of the polysaccharides in DOC. This origin transitioned from plant-derived to microbial-derived as decomposition progressed. Importantly, the presented findings were the first of its kind based on a field experiment. |
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