PHYSICAL AND HYDRIC CHARACTERIZATION OF A ‘LATOSSOLO VERMELHO PERFÉRRICO’ UNDER THE NO-TILLAGE SYSTEM AND CONVENTIONAL SOIL PREPARATION

Authors

  • Gisele de Macedo e Silva
  • Wilian Henrique Diniz Buso
  • Luiz Fernando Coutinho de Oliveira
  • Jorge Luiz do Nascimento

Keywords:

Soil, no-tillage, moisture retention

Abstract

This work had as objective the physical and hydric characterization of a ‘latossolo vermelho perférrico’ submitted to the system no-tillage and conventional preparation of the soil. The soil samples were collected in the municipal district of Santo Antônio de Goiás (GO), in two areas irrigated under pivot-central. They were appraised the texture, the total porosity, macro and personal computer porosities, density of the soil and of particles, hydraulic conductivity of the saturated soil, curves of retention and humidity in the field capacity. The total porosity, to macro and personal computer porosities was superior in I prepare it conventional of the soil, in the layer of 0-0.15 m when compared to the no-tillage. In spite of the retention of water in the soil to have been a little larger in the no-tillage in the superficial layer, the readiness of water was not larger in relation to the conventional handling.

KEY-WORDS: Soil; no-tillage; moisture retention.

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Author Biography

Gisele de Macedo e Silva

Mestrandos no Programa de Pós-Graduação em Agronomia, Escola de Agronomia, Universidade Federal de Goiás. C. P. 131. CEP.- 74 001-970. Goiânia, GO. E-mail: lfco@agro.ufg.br

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Published

2007-11-26

How to Cite

SILVA, G. de M. e; BUSO, W. H. D.; OLIVEIRA, L. F. C. de; NASCIMENTO, J. L. do. PHYSICAL AND HYDRIC CHARACTERIZATION OF A ‘LATOSSOLO VERMELHO PERFÉRRICO’ UNDER THE NO-TILLAGE SYSTEM AND CONVENTIONAL SOIL PREPARATION. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 31, n. 2, p. 127–131, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2479. Acesso em: 15 may. 2024.

Issue

v. 31, n. 2, Jul./Dec. 2001

Section

Research Article

License

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