Nogales Rogelio, Melgar Raquel, Benitez Emilio
Estación Experimental del Zaidín, CSIC, Granada, Spain.
J Environ Sci Health B. 2006;41(8):1405-15. doi: 10.1080/03601230600964282.
A greenhouse study was conducted to evaluate the potential use of olive-cake ash as a soil amendment, using pepper (Capsicum annuum, L. cv Italian sweet). Three soils of different pH (acidic, neutral and calcareous) were used. Treatments included a control (no fertilizer application), NPK fertilizer, and two ash-application rates that provided a complete dose (equivalent to the K2O amount in the fertilizer) and a half dose (equivalent to half the K2O amount in the fertilizer), respectively. The ash was effective in raising soil pH. Ash treatments increased the pepper (stems and leaves) dry matter yield over control; although these increases were lower than treatment including NPK. Application of ash significantly increased leaf P concentration and AB-DTPA extractable P in soil, especially in the acidic and neutral soils. Leaf K concentrations and readily and slowly available K forms in soils were affected positively by the addition of the ash. These results demonstrate that ash from the combustion of wet olive cake can be used as a beneficial organic soil amendment.
开展了一项温室研究，以评估橄榄饼灰作为土壤改良剂的潜在用途，试验采用了辣椒（辣椒属，意大利甜椒品种）。使用了三种不同pH值的土壤（酸性、中性和石灰性）。处理方式包括对照（不施肥）、氮磷钾肥料，以及两种施灰量，分别提供全量（相当于肥料中的氧化钾量）和半量（相当于肥料中氧化钾量的一半）。该灰有效地提高了土壤pH值。与对照相比，施灰处理提高了辣椒（茎和叶）的干物质产量；尽管这些增幅低于施用氮磷钾肥料的处理。施灰显著提高了叶片磷浓度和土壤中AB-DTPA可提取磷，尤其是在酸性和中性土壤中。添加灰对叶片钾浓度以及土壤中速效和缓效钾形态有积极影响。这些结果表明，湿橄榄饼燃烧产生的灰可作为有益的有机土壤改良剂。
