Chemical properties of different peats depending on origin and analytical method
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Data
2009-10-23
Autores
Beckmann-Cavalcante, M. Z. [UNESP]
Lopes-Pivetta, K. F. [UNESP]
Meinken, E.
Roeber, R.
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Resumo
The chemical properties of 12 different peats have been analyzed by methods from VDLUFA (German Association of Agricultural Analysis and Research Institutes) and EN (European Committee for Standardization, Technical Committee 223: Soil improvers and growing media). The analyses of pH (CaCl 2), contents of salts (H 2O), nutrients (CAT), and Na and Cl (H 2O) were carried out by VDLUFA methods, while those of pH (H 2O), EC (H 2O), nutrients (CAT), Na (CAT and H 2O) and Cl (H 2O) according to EN. Ten milled or sod white peats and two dredged frozen black peats of different degrees of decomposition were used. All of them contained high amounts of Mg, while black peats were additionally high in N, Fe and Zn. The pH-values were about the same for all peats. N- and Mn-contents depended most on peat origin. Analytical values of both CAT-methods were in the same range. Extraction with H 2O (EN) as compared to CAT (EN) resulted in considerably lower values.
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Palavras-chave
Analytical methods, Chemical properties, Growing media, Horticultural substrates, Peat
Como citar
Acta Horticulturae, v. 819, p. 189-194.