Studies on the decomposition of plant material in soil .I. Losses of carbon from 14C labelled ryegrass incubated with soil in the field

A - Papers appearing in refereed journals

Jenkinson, D. S. 1965. Studies on the decomposition of plant material in soil .I. Losses of carbon from 14C labelled ryegrass incubated with soil in the field. Journal of Soil Science. 16 (1), pp. 104-.

AuthorsJenkinson, D. S.
Abstract

A new method for determining I4C in soil is described.

Ryegrass roots and tops uniformly labelled with 14C were allowed to decompose for 4 years in soil under field conditions. About one‐third of the labelled (ryegrass) C was left in the soil after 6 months but thereafter decomposition was much slower, about one fifth of the labelled C remaining after 4 years. Throughout the period, labelled C was less resistant to decomposition than unlabelled C, i.e. the C present in the soil before the labelled ryegrass was added. Even in the fourth year after addition of the ryegrass, the percentage of labelled C in the soil decomposing per year was four times that of unlabelled C.

Initially, ryegrass tops decomposed more quickly than roots but after I year the differences disappeared and the same amount of residual C remained from each. For periods of I year and over, the percentage of labelled C retained in a soil with 2.4 per cent organic C was the same as in a soil containing 1 per cent organic C. The percentage C retained was the same when either 0.3 per cent ryegrass tops or 0.6 per cent ryegrass tops were added to the soil. Similar amounts of labelled plant C were retained in soils incubated for 1 year in two contrasting seasons (1959 and 1962).

Year of Publication1965
JournalJournal of Soil Science
Journal citation16 (1), pp. 104-
Digital Object Identifier (DOI)doi:10.1111/j.1365-2389.1965.tb01424.x
Open accessPublished as bronze (free) open access
Publisher's version
Output statusPublished
Publication dates
Print01 Mar 1965
Online28 Jul 2006
Copyright licensePublisher copyright
ISSN0022-4588
PublisherWiley

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