Brunetti Gennaro, Plaza César, Senesi Nicola
Dipartimento di Biologia e Chimica Agroforestale ed Ambientale, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
J Agric Food Chem. 2005 Aug 24;53(17):6730-7. doi: 10.1021/jf050152j.
The effects of the addition of either crude or exhausted olive pomace at two rates (10 and 20 t ha(-)(1)) on soil and soil humic acid (HA) properties and durum wheat (Triticum turgidum L.) yield were investigated in open-field Mediterranean conditions. Soil amendment with olive pomaces produced a significant increase of total organic, total extractable, humified and nonhumified C forms, and available K contents. With respect to control soil HA, humic-like acids isolated from crude and exhausted olive pomaces were characterized by larger phenolic OH group contents, smaller carboxyl group contents, a prevalent aliphatic character, extended molecular heterogeneity, and smaller aromatic polycondensation and humification degrees. In general, application of olive pomaces to soil produced a number of modifications in soil HAs, including the increase of O and acidic functional group contents, C/N ratio, and aliphaticity and the decrease of C/H ratio and N and C contents. Wheat grain yield increased significantly as an effect of olive pomace amendment. In particular, the increases were related to kernel weight, kernel number per square meter, and soil organic matter content. Possibly, the enhanced amount of soil organic matter in olive-pomace-amended soils relieved wheat of drought stress from anthesis to maturity by promoting a good soil structure, thereby reducing water loss by evaporation.
在地中海露天环境条件下，研究了以两种施用量（10和20吨公顷⁻¹）添加粗橄榄果渣或废弃橄榄果渣对土壤、土壤腐殖酸（HA）性质以及硬粒小麦（Triticum turgidum L.）产量的影响。用橄榄果渣改良土壤显著增加了总有机碳、总可提取碳、腐殖化和非腐殖化碳形态以及速效钾含量。与对照土壤腐殖酸相比，从粗橄榄果渣和废弃橄榄果渣中分离出的类腐殖酸具有酚羟基含量更高、羧基含量更低、脂肪族特性更显著、分子异质性更强以及芳香族缩聚和腐殖化程度更低的特点。总体而言，向土壤中施用橄榄果渣对土壤腐殖酸产生了多种改变，包括氧和酸性官能团含量、碳氮比、脂肪族性增加，碳氢比以及氮和碳含量降低。橄榄果渣改良显著提高了小麦籽粒产量。具体而言，产量增加与粒重、每平方米粒数以及土壤有机质含量有关。或许，橄榄果渣改良土壤中增加的土壤有机质含量通过促进良好的土壤结构，缓解了小麦从开花到成熟期间的干旱胁迫，从而减少了水分蒸发损失。
