Soil properties, nutrient dynamics, and soil enzyme activities associated with garlic stalk decomposition under various conditions.
Soil properties, nutrient dynamics, and soil enzyme activities associated with garlic stalk decomposition under various conditions.
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不同条件下与蒜秆分解相关的土壤特性、养分动态和土壤酶活性
DOI：
10.1371/journal.pone.0050868
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发表时间：
2012
期刊：
影响因子：
3.7
通讯作者：
Meng H
中科院分区：
文献类型：
--
作者：
Han X;Cheng Z;Meng H
蒜薹是大蒜生产的副产品，通常被丢弃或焚烧，这两者都造成环境污染。因此，它是适当的，以确定有效的分解条件，并同样适当地确定这种分解对土壤性质的影响。研究了不同温度、浓度和时间下蒜薹腐解过程中的土壤性质、酶活性和养分动态变化。秸秆分解显著提高了土壤pH值和电导率。秸秆在40°C下以5∶100的比例腐熟10 d或60 d，可显著提高土壤全氮和有机碳含量。秸秆腐解温度最低（10°C）、浓度最高（5∶100）、时间最短（10或20 d）时，土壤蔗糖酶、脲酶和碱性磷酸酶活性最高。这里提出的证据表明，大蒜秸秆分解改善土壤质量，通过改变土壤pH值和电导率，并通过改变养分动态和土壤酶活性，相比，没有大蒜秸秆的土壤分解。
The garlic stalk is a byproduct of garlic production and normally abandoned or burned, both of which cause environmental pollution. It is therefore appropriate to determine the conditions of efficient decomposition, and equally appropriate to determine the impact of this decomposition on soil properties. In this study, the soil properties, enzyme activities and nutrient dynamics associated with the decomposition of garlic stalk at different temperatures, concentrations and durations were investigated. Stalk decomposition significantly increased the values of soil pH and electrical conductivity. In addition, total nitrogen and organic carbon concentration were significantly increased by decomposing stalks at 40°C, with a 5∶100 ratio and for 10 or 60 days. The highest activities of sucrase, urease and alkaline phosphatase in soil were detected when stalk decomposition was performed at the lowest temperature (10°C), highest concentration (5∶100), and shortest duration (10 or 20 days). The evidence presented here suggests that garlic stalk decomposition improves the quality of soil by altering the value of soil pH and electrical conductivity and by changing nutrient dynamics and soil enzyme activity, compared to the soil decomposition without garlic stalks.
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