Impact of Organic and Conventional Systems of Coffee Farming on Soil Properties and Culturable Microbial Diversity
Table 1
Organic and conventional method of coffee farming on soil physical and chemical properties.
Management systems
EC (dSm−1)
pH (1 : 2)
BD (g/cm3)
WHC (%)
Soil organic carbon (%)
Available N (kg/ha)
Available P (kg/ha)
Available K (kg/ha)
0–15
15–30
0–15
15–30
0–15
15–30
0–15
15–30
0–15
15–30
0–15
15–30
0–15
15–30
0–15
15–30
Organic
0.162
0.163
4.37
4.54
1.10
1.20
54.8
48.3
2.50
2.00
351
341
36
25
376
351
Conventional
0.211
0.203
6.05
6.12
1.24
1.26
47.0
45.7
1.50
1.38
279
336
44
34
354
335
SEm
0.025
0.020
0.84
0.79
0.07
0.03
3.9
1.3
0.50
0.31
36.3
2.4
4.03
4.42
11.0
7.9
CD (0.05)
0.003
0.014
0.116
0.041
0.04
0.045
2.87
NS
0.146
0.146
12.34
NS
4.68
2.54
8.57
7.78
CD (0.01)
0.005
0.022
0.182
0.065
0.062
NS
4.51
NS
0.229
0.245
19.35
NS
7.34
3.98
13.45
12.21
All the values are mean of 5 replications. EC: electrical conductivity; BD: bulk density; WHC: water holding capacity. SEm: standard error of mean; CD: critical difference; NS: nonsignificant. Superscript letters indicate statistical significance following Tukey multiple comparison tests.
