Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/118718
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Type: Journal article
Title: Availability of fertiliser sulphate and elemental sulphur to canola in two consecutive crops
Author: Degryse, F.
Ajiboye, B.
Baird, R.
da Silva, R.
McLaughlin, M.
Citation: Plant and Soil, 2016; 398(1-2):313-325
Publisher: Springer
Issue Date: 2016
ISSN: 0032-079X
1573-5036
Statement of
Responsibility: 
Fien Degryse, Babasola Ajiboye, Roslyn Baird, Rodrigo C. da Silva, Mike J. McLaughlin
Abstract: Aims: We compared elemental sulphur (ES) and sulphate fertilisers in terms of yield and S uptake. Methods: Two consecutive canola crops were grown on 35S-labelled soil amended with ammonium sulphate, ES-bentonite pastilles (90 % ES), or S-fortified ammonium phosphate (NP) fertilisers containing both sulphate-S and ES (5–8 % ES). The shoot yield, S concentration and specific activity of S in the shoot were determined. Results: In the first crop, the yield was significantly lower in the control (without added ES) and ES pastille treatments than in the other treatments. Sulphur uptake was highly correlated with the added sulphate rate. In the second crop, the yield and S uptake was highest for the S-fortified NP fertilizers. The contribution of ES to the S uptake was circa 20 % in the first crop and 43 % in the second crop for the S-fortified NP fertilisers, but was negligible for the ES pastilles. Modelling indicated an oxidation rate of 0.6 − 0.7 % per day for the S-fortified NP fertilisers and 0.03 % per day for the ES pastilles. Conclusions: The contribution of ES pastilles to S uptake was negligible in both crops. In contrast, S-fortified NP fertilisers showed a significant contribution of ES and higher S availability than sulphate-only fertiliser in the second crop.
Keywords: Elemental sulphur; fertiliser; oxidation rate; canola
Rights: © The Author(s) 2015 This article is an open access publication, corrected publication August/2017 Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
RMID: 0030036476
DOI: 10.1007/s11104-015-2667-2
Appears in Collections:Agriculture, Food and Wine publications

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