Influence of legumes residues decomposition on change in physico-chemical properties of alluvial soil

Abstract

A laboratory experiment was conducted on the decomposition of legumes residues on change in soil properties. The Incubation experiment was carried out for 0-42 days in alluvial soil with different doses of different legumes residues decomposition. For the analysis of soil samples were drawn for pH, EC, Bd, Organic carbon, available N.P.K.S to assess their content in agriculture farm alluvial soil (Inceptisols). The bulk density and pH was found decrease in treatment combination of pigeon pea, lentil and pea with their increased amount viz. 30 t/ha amp; 60 t/ha of soil incorporation. The EC of soil was not effective to decrease by legume residues materials treated under study. Organic carbon enrichment was showed not significantly beneficial effect on their enhancement while legume residues and materials were indicated greater available N in T6 at 42 days. The treatment combination of legume residues materials showed small variation with gradual increase in available phosphorus in all stage. Similarly, greater in available K and S content were noticed maximum at 42 days with incorporation of pea (T7) @60t/ha but the gradual pattern was observed in sequence as legume residues (pigeon pea, lentil and pea) over the control. So, legume residues as pigeon pea, Lentil and pea were showed as elastic change in the chemical properties of soil due to addition of their chemical reaction with @60 t/ha.