CHARACTERISTIC AND CHANGING OF SOIL FERTYLITY UNDER COFFEE, BLACK PEPPER CULTIVATION IN CENTRAL HIGHLANDS - Nghiên cứu phân bón

18
May

Nguyen Duc Dung, Nguyen Xuan Lai, Tran Minh Tien, Ho Cong Truc, Nguyen Thu Ha, Nguyen Viet Hiep, Nguyen Thi Thu Hoai, Nguyen Tran Quyen.

Abstract

To evaluate the situation, the degree of fertility degradation, determining the reasons for proposing solutions to restore, maintain and improve soil fertility, contributing to sustainable coffee and pepper production in the Central Highlands. The study was carried out based on the results of analysis and assessment of physical, chemical and biological properties of 180 soil samples under coffee, black pepper cultivation and compared with natural and production forest soils on 2 types (Acrisols and Rhodic Ferralsols) in the four provinces in the Central Highlands (Kon Tum, Gia Lai, Dak Lak and Dak Nong) during 2018 – 2019. The results showed that soil fertilities under coffee and black pepper fields were changed: soil bulk density increases, soil porosity decreases and changes in components of aggregation in wet (soil structure), increasing aggregate groups from 0.25 to 1.0 mm; organic content (OC), pH_KCl, Ca²⁺ exchangeable, Mg²⁺ exchangeable decreased; content of P₂O₅, K₂O and SO₄^2- available increases compared to natural and production forest on both soil types. The research results also showed that density of Fusarium, Rhizoctonia, Phytopthora in the soil samples under coffee and black pepper fields were higher than in soil samples of natural and production forests, especially parasitic nematode density which was 3-5 times higher than the soil quality for safety black pepper cultivation.

Keywords: Coffee, pepper, production forest, natural forest, land use type, soil chemical property, soil physical property, soil biological property, degradation of soil fertility.