Comparing Soil Properties in Various Crop Fields (Legume and Non-Legume)

Comparing Soil Properties in Various Crop Fields (Legume and Non-Legume) Meghana Gogineni Mentors: Dr. Iin P. Handayani and Caleb Hutson School of Agriculture, Murray state university Abstract: This study compares the influence of legume and non-legume crops on soil properties for a better understanding of the roles that crops play in maintaining soil health and sustainability. The ability of leguminous crops to take nitrogen out of the air and store it in the soil-in the case of soybean, for instance-naturally enriches the soil. This attribute of legumes reduces the use of external nitrogen fertilizers and, consequently, enhances the fertility of the soil by replenishing the key nutrients naturally. Other crops, such as maize, do not have this attribute and hence must be supported with nitrogen application through fertilizers. This is perhaps a very critical difference in methods of nutrient inputting that may have consequences for the quality and health of the soil and for sustainable agriculture in the long term. For this reason, field soil samples from legumes and non-legumes were collected for analysis, considering some of the key properties of soil including SOM, pH, bulk density, porosity, and water-holding capacity of soil. In this case, SOM has been considered one of the most critical properties responsible for soil fertility. On the other side, bulk density and porosity are the properties of soil that directly influence the root growth, water retention, and aeration in the soil. Thus, soil pH affects nutrient availability, and water-holding capacity is one of the important factors for drought tolerance. In addition, some plots of legume and non-legume species were compared to investigate crops that would be selected based on physical properties of soil. It is expected that the investigation of these variables will show how, on one side, legume crops can improve the quality of the soil over time and, on the other, reduce dependency on chemical fertilizers toward more viable and sustainable agriculture. This work may give insight that could allow farmers and land managers to give useful recommendations on how to enhance soil fertility and maintain healthy and productive soils within the context of sustainable agriculture. The present work underlined the basic role crop diversity plays over farming practices, or more precisely legume strategic deployment, in building more fertile and resilient soils. Key words : legume, non-legume, sustainability, Kentucky, Soil fertility LOCATION: Tobacco in west farm Soy in west farm Soy in Pullen farm Maize in Pullen farm Community garden in Pullen farm Mabel garden in Pullen farm Comparing Soil Properties in Various Crop Fields (Legume and Non-Legume) Meghana Gogineni Mentors: Dr. Iin P. Handayani and Caleb Hutson School of Agriculture, Murray state university Abstract: This study compares the influence of legume and non-legume crops on soil properties for a better understanding of the roles that crops play in maintaining soil health and sustainability. The ability of leguminous crops to take nitrogen out of the air and store it in the soil-in the case of soybean, for instance-naturally enriches the soil. This attribute of legumes reduces the use of external nitrogen fertilizers and, consequently, enhances the fertility of the soil by replenishing the key nutrients naturally. Other crops, such as maize, do not have this attribute and hence must be supported with nitrogen application through fertilizers. This is perhaps a very critical difference in methods of nutrient inputting that may have consequences for the quality and health of the soil and for sustainable agriculture in the long term. For this reason, field soil samples from legumes and non-legumes were collected for analysis, considering some of the key properties of soil including SOM, pH, bulk density, porosity, and water-holding capacity of soil. In this case, SOM has been considered one of the most critical properties responsible for soil fertility. On the other side, bulk density and porosity are the properties of soil that directly influence the root growth, water retention, and aeration in the soil. Thus, soil pH affects nutrient availability, and water-holding capacity is one of the important factors for drought tolerance. In addition, some plots of legume and non-legume species were compared to investigate crops that would be selected based on physical properties of soil. It is expected that the investigation of these variables will show how, on one side, legume crops can improve the quality of the soil over time and, on the other, reduce dependency on chemical fertilizers toward more viable and sustainable agriculture. This work may give insight that could allow farmers and land managers to give useful recommendations on how to enhance soil fertility and maintain healthy and productive soils within the context of sustainable agriculture. The present work underlined the basic role crop diversity plays over farming practices, or more precisely legume strategic deployment, in building more fertile and resilient soils. Key words : legume, non-legume, sustainability, Kentucky, Soil fertility LOCATION: Tobacco in west farm Soy in west farm Soy in Pullen farm Maize in Pullen farm Community garden in Pullen farm Mabel garden in Pullen farm