Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/112380
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Type: Journal article
Title: Biochar built soil carbon over a decade by stabilizing rhizodeposits
Author: Han Weng, Z.
Van Zwieten, L.
Singh, B.
Tavakkoli, E.
Joseph, S.
Macdonald, L.
Rose, T.
Rose, M.
Kimber, S.
Morris, S.
Cozzolino, D.
Araujo, J.
Archanjo, B.
Cowie, A.
Citation: Nature Climate Change, 2017; 7(5):371-376
Publisher: Nature Publishing Group
Issue Date: 2017
ISSN: 1758-678X
1758-6798
Statement of
Responsibility: 
Zhe (Han) Weng, Lukas Van Zwieten, Bhupinder Pal Singh, Ehsan Tavakkoli, Stephen Joseph, Lynne M. Macdonald, Terry J. Rose, Michael T. Rose, Stephen W. L. Kimber, Stephen Morris, Daniel Cozzolino, Joyce R. Araujo, Braulio S. Archanjo and Annette Cowie
Abstract: Biochar can increase the stable C content of soil. However, studies on the longer-term role of plant–soil–biochar interactions and the consequent changes to native soil organic carbon (SOC) are lacking. Periodic 13CO2 pulse labelling of ryegrass was used to monitor belowground C allocation, SOC priming, and stabilization of root-derived C for a 15-month period—commencing 8.2 years after biochar (Eucalyptus saligna, 550 °C) was amended into a subtropical ferralsol. We found that field-aged biochar enhanced the belowground recovery of new root-derived C (13C) by 20%, and facilitated negative rhizosphere priming (it slowed SOC mineralization by 5.5%, that is, 46 g CO2-C m−2 yr−1). Retention of root-derived 13C in the stable organo-mineral fraction (<53 μm) was also increased (6%, P < 0.05). Through synchrotron-based spectroscopic analysis of bulk soil, field-aged biochar and microaggregates (<250 μm), we demonstrate that biochar accelerates the formation of microaggregates via organo-mineral interactions, resulting in the stabilization and accumulation of SOC in a rhodic ferralsol.
Rights: © 2017 Macmillan Publishers Limited, part of Springer Nature. All rights reserved.
RMID: 0030070103
DOI: 10.1038/nclimate3276
Appears in Collections:Agriculture, Food and Wine publications

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