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Soil Nitrous oxide and Carbon dioxide emissions following incorporation of above- and below-ground biomass of green bean

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Abstract

Information on soil N2O and CO2 emissions from above- and below-ground biomass of legume crops is limited in scientific literature. Therefore, a laboratory study was conducted to evaluate the differences in soil N2O and CO2 emissions from the above- and below-ground biomass of green bean. Leave and shoot (LS) and root nodule (Nod) of green bean were incorporated into soil and incubated for 53 days. N2O and CO2 emissions were measured throughout the 53-day study period. Incorporation of organic residues significantly (p ≤ 0.05) increased N2O and CO2 emissions. However, the Nod treatment yielded higher emissions of N2O as compared to LS treatment. Cumulative N2O emissions were 13-fold and fourfold in Nod and LS treatment as compared to the control, respectively. CO2 emissions were higher in LS treatment than that of Nod treatment. Cumulative CO2 emissions were 2.15-fold and 1.15-fold in LS and Nod treatments as compared to the control, respectively. The results of current study suggest that below-ground biomass of legume crops produces higher N2O emissions while CO2 emissions were higher in above-ground biomass.

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Acknowledgments

This research work was financially supported by National Natural Science Foundation of China (41171212) and National Basic Research Program of China (2012CB417106). Authors are grateful to the anonymous reviewers for comments and suggestions to improve the manuscript.

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Authors and Affiliations

  1. College of Resources and Environment, Huazhong Agricultural University, Room #509, Wuhan, 430070, Hubei, People’s Republic China

    M. Shaaban, Q. Peng, R. Hu, S. Lin & J. Zhao

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  1. M. Shaaban
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  2. Q. Peng
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  3. R. Hu
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  4. S. Lin
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  5. J. Zhao
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Correspondence to R. Hu.

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Shaaban, M., Peng, Q., Hu, R. et al. Soil Nitrous oxide and Carbon dioxide emissions following incorporation of above- and below-ground biomass of green bean. Int. J. Environ. Sci. Technol. 13, 179–186 (2016). https://doi.org/10.1007/s13762-015-0843-9

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  • DOI: https://doi.org/10.1007/s13762-015-0843-9

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