Abstract
The level of saline soils around the world is increasing rapidly due to climate change and limited rainfall, which can be regarded as a major challenge for global food security. The aim of this study was to evaluate the effect of wheat residues and urea on the changes in microbial characteristics and nutrients in saline soils. Urea (0 and 1.6 g/100 g of straw), wheat straw (0 and 1%), and salinity (0, 8, and 15 dS m−1) were added to the soil. Accordingly, salinity levels of 8 and 15 dS m−1 were measured using a mixture of salts including sodium, potassium, and magnesium chlorides with a molar ratio of 1:2:3. Microbial biomass carbon, microbial biomass phosphorus, and microbial respiration rate had a positive correlation with urea application and the addition of wheat residues led to a significant increase in these parameters. Soil microbial properties and the level of available nutrients had a decreasing trend with increasing salinity levels. The highest and lowest values of microbial respiration rate (MRR) and microbial biomass carbon (MBC) were in S0N1R1 (non-saline soil amended with wheat residues and urea) and S2N0R0 (saline soil (15 dS m−1)), respectively. Also, the amount of soil organic carbon and dissolved carbon in the soil was affected by salinity, and the use of wheat residues had a trend similar to that of the microbial properties measured in this study. Further, using wheat residues along with urea increased the microbial respiration (63–49%) in the saline soil. Based on the findings of this study, mixing wheat residue and urea could synergistically increase the microbial biomass and activity in saline soils with carbon limitation due to improvement in the carbon status and the level of available nutrients.
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This work is funded by the project (Grant No. 97014619) supported by the Iran National Science Foundation (INSF).
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Sadeghi, E., Ghorbani Nasrabadi, R. & Movahedi, S. Mixing of wheat residue, urea fertilizer, and salinity affect soil nutrients and microbial properties. Arab J Geosci 16, 396 (2023). https://doi.org/10.1007/s12517-023-11512-z
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DOI: https://doi.org/10.1007/s12517-023-11512-z