Soil pH, nitrogen, phosphatase and urease activities in response to cover crop species, termination stage and termination method

Abstract

The best management options for cover cropping are largely unknown, including the growth patterns of cover crop (CC) species, optimum termination stages and termination methods. A greenhouse experiment was conducted to explore the following: (i) Effect of two termination stages (vegetative and flowering) on the chemical composition (N and C:N) of four CCs; (ii) Short-term impacts of living CCs and residues on soil pH, total N, urease and phosphatase activities at the two termination stages, and under two termination methods (slash and spray). Species tested as CCs were, vetch (Vicia dasycarpa L.), field pea (Pisum sativum L.), oats (Avena sativa L.), rye (Secale cereal L.) and a control (no CC). The experiment was set up in a randomized block design with three replications. Soil was sampled at kill and one year after CC kill. Delaying termination from vegetative till flowering stage decreased N in the tissue of P. sativum, A. sativa, V. dasycarpa and S. cereal by 59%, 65%, 44% and 56%, respectively, while their C:N ratios increased. Cover crop presence had no effect on soil pH. Living CCs had no significant effect on soil N concentration. The activities of urease and phosphatase were stimulated by all the living CC species. Unlike urease, all CC residues had a positive impact on phosphatase activity at one year. Only P. sativum and V. dasycarpa residues increased soil N concentration in the short-term. Compared to flowering, termination at vegetative stage improved soil N concentrations and phosphatase activity at both sampling times. Termination method had no effect on soil N, urease and phosphatase activity at one year. The significant interaction (P < 0.05) of sampling time, CC and termination stage effects on soil N concentration and phosphatase activity observed in this study indicates that these management approaches can optimize CC benefits and improve soil chemical and biological properties.