Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/129773
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Type: Journal article
Title: Phosphorus pools in acid sulfate soil are influenced by soil water content and form in which P is added
Author: Mayakaduwage, S.
Mosley, L.M.
Marschner, P.
Citation: Geoderma, 2021; 381:1-8
Publisher: Elsevier
Issue Date: 2021
ISSN: 0016-7061
1872-6259
Statement of
Responsibility: 
Sonia Mayakaduwage, Luke M.Mosley, Petra Marschner
Abstract: um water-holding capacity. The soil was incubated for 4 weeks at this water content followed by submergence for 2 weeks. In the unamended control, P pools were very low and not affected by soil water content. At the end of the first submergence, labile phosphate and oxalate extractable P were two-fold higher in 100F than in 100M and 50M/50F. Oxalate extractable Fe was higher in 100M than 100F and remained unchanged until the end of the experiment. In the following moist incubation and after the second submergence, labile phosphate remained unchanged in 100M, but halved in 100F. Labile phosphate strongly increased in 50M/50F and was about two-fold higher than in the other two amended treatments. Oxalate extractable P was two-fold higher in the moist period than at the end of the first submergence in manure treatments and 30% higher in 100F. It then decreased again after re-submergence in the manure treatments and became lower than in 100F. It can be concluded that with inorganic P addition, labile phosphate was initially very high, but then strongly decreased in the moist period due to removal of phosphate with the overlying water and to binding of P to amorphous Fe where it remained after re-submergence. With manure on the other hand, labile phosphate was lower than with 100F initially, but then remained stable. Phosphate in the overlying water was low with manure which indicates that, in contrast to inorganic P addition, the threat of P transfer into the surrounding environment is low.
Keywords: Acid sulfate soil; Fe oxides; manure; phosphorus; submergence
Rights: © 2020 Elsevier B.V. All rights reserved.
DOI: 10.1016/j.geoderma.2020.114692
Grant ID: http://purl.org/au-research/grants/arc/DP170104541
Published version: http://dx.doi.org/10.1016/j.geoderma.2020.114692
Appears in Collections:Agriculture, Food and Wine publications
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