Soil organic carbon after applying roasted mate tea residue

摘要

Most conventional methods for organic C determination aim the maximum oxidation and recovery of C. However, measures of total C content may not be a sensitive indicator of soil quality changes. Methods that extract preferentially the more labile C allows to evaluate in more detail the changes caused by soil organic management practices. This study had the objective to evaluate the total organic carbon (TOC) and oxidizible fractions of soil organic C (F1, F2, F3, F4), after applying different doses of roasted mate tea residue (0, 40, 80 and 120 t.ha~(-1)) by incorporation, at three depths (0-5, 5-10 and 10-15 cm). The results show the roasted mate tea residue incorporation increases the COT and oxidizible fractions of soil organic C (F1, F2, F3, F4), suggesting the residue decomposition. All the chemical variables evaluated were statically higher with the addition 80 and 120 t.ha~(-1) of residue.