RETRACTION: Effects of different organic wastes on soil biochemical properties and yield in an olive grove
2018
Tejada, Manuel | Benítez, Concepción
The main objective of this work was to study the effect of three organic wastes (municipal solid waste, MSW, sheep manure, SM, and green forage vermicomposts, GFV) applied during five consecutive years on soil biochemical properties (microbial biomass-C, enzymatic activities, humus-enzymatic complexes) olive yield parameters, olive oil content and quality of olive oil (free acidity, peroxide content, K232 and K270 extinction coefficients and total polyphenol content). At the end of the experimental period, soil enzymatic activities were highest in soils amended with GFV, followed by SM and MSW, respectively, whereas the humus-enzyme complexes were highest in soils amended with MSW, followed by SM and GFV, respectively. The application of organic matter to soil increased the levels of macro- and micronutrients in leaf. At the end of the experiment, leaf N concentration was 49.6%, 43% and 34.1% higher in GFV, SM and MSW treatments, respectively, when compared with non-organic amended soil. Similarly, when compared with the non-organic amended soil, leaf P, K, Ca and Mg contents increased were amended with GFV, SM and MSW, respectively. Compared to the no-organic amended soil and at the end of the experimental period, olive yield increased 26.8% in soils amended with SM and 35.5% in soils amended with GFV, respectively. Also, the olive oil content in fruits showed only significant differences with the GFV treatment. Only K270 and total content of polyphenols parameters showed significative increases at the end of the experimental period with the GFV treatment. These results indicated that the organic matter quality influenced in the olive yield, olive oil content and quality parameters of olive oil, suggesting that these parameters increased in soils amended with organic matter with higher fulvic acid and higher protein content and low molecular weight contents, readily degradable by soil microorganisms and assimilated by the olive tree.
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