Mondal Sudeshna, Das Ritwika, Das Amal Chandra
Department of Agricultural Chemistry and Soil Science, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, 741252, West Bengal, India.
Environ Monit Assess. 2014 Aug;186(8):5199-207. doi: 10.1007/s10661-014-3769-7. Epub 2014 Apr 16.
An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %).
在实验室条件下进行了一项实验，以研究两种食用油饼（即芥菜饼（Brassica juncea L）和花生饼（Arachis hypogaea L））以及两种非食用油饼（即马胡饼（Madhuca indica Gmel）和印楝饼（Azadirachta indica Juss））以5.0 t ha(-1) 的施用量对印度西孟加拉邦恒河冲积土（典型湿软土）中微生物生长和活性变化的影响，以及这些变化与一些植物养分的转化和有效性的关系。一般来说，油饼的掺入极大地促进了总细菌、放线菌和真菌的增殖，导致土壤中可氧化碳、氮和磷的保留和有效性提高。与未处理的对照相比，芥菜饼对总细菌和放线菌的刺激作用最强（分别为111.9% 和84.3%），其次是花生饼（分别为50.5% 和52.4%），而印楝饼掺入土壤后真菌菌落显著增加（102.8%）。非食用油饼的分解导致可氧化有机碳的保留大幅增加，马胡饼处理下增加得更多（14.5%），而食用油饼，尤其是花生饼，对土壤中总氮的保留刺激作用最大（16.7%）。土壤中有效矿质氮的积累也呈现类似趋势，交换性NH4(+) 以芥菜饼处理最为明显（45.6%），可溶性NO3(-) 以花生饼处理最为明显（63.9%）。印楝饼处理的土壤中总磷的保留率最高（46.9%），其次是食用油饼；而食用油饼的添加使有效磷显著增加，花生饼处理下最高（23.5%），其次是芥菜饼（19.6%）。
