Decomposition of Coffee Residue in Soil

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概要

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• In this study the changes in the chemical properties of coffee residue during decomposition in soil were investigated. 1) Coffee residue contained about 20 g kg^<-1> N. The main N compound was a structural protein-N. However, the content of easily decomposable N (soluble protein-N and nonprotein-N) extracted by 800 mL L^<-1> ethanol and 0.1 mol L^<-1> phosphate buffer (pH 7.5) was very low. 2) The rates of nonprotein-N and soluble protein-N which remained reached values of 59 and 66% at 314 d after application of the coffee residue (DAA) to soil, respectively. However, the amount of structural protein-N reached a value of 96% at 314 DAA. 3) The lipid fraction of the coffee residue decreased from 186 to 47 g kg^<-1> by 314 d after application. Coffee residue has a high content of lipid fraction and a large fraction corresponding to structural protein-N. Therefore, the decomposition of the coffee residue is slower than that of other organic materials.

• 社団法人日本土壌肥料学会の論文

著者

• Kitou M

  School Of Agriculture Kobe University

• Kitou Makoto

  School of Agriculture, Kobe University

• Okuno Satoko

  Graduate School of Science, Kobe University

• Okuno Satoko

  Graduate School Of Science Kobe University

関連論文

• Difference in Phosphorus Response among Tropical Green Manure Legumes Grown under Limed and Unlimed Soil Conditions
• Yield Response of Cabbage to Several Tropical Green Manure Legumes Incorporated into Soil
• Decomposition of Coffee Residue in Soil

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