£108.00

Springer - Bioactive Compounds in Agricultural Soils Book

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£108 today · all-time low £108 (May 2026) · usually £108

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£113.76 £107.40 £108.79 £110.18 £111.56 £112.95 £114.34 28 April 2026 18 May 2026 07 June 2026 27 June 2026 18 July 2026

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Description

Explore the complex relationship between soil biology and plant health with this specialized volume from Springer. This book examines how different cropping systems and tillage methods influence the presence of biologically active substances in the soil. By analyzing how phytotoxins accumulate, the text explains why certain substances may inhibit the growth of cultivated plants. The content provides a comparative look at various agricultural practices, including rye continuous cropping, crop rotation, no-tillage, and conventional tillage. It offers a deep dive into allelopathic plant-soil interactions, making it a valuable resource for those studying soil science and professional horticulture. Readers will find detailed information on both free and bounded substances. The research focuses on essential components like amino acids, auxins, humic and fulvic acids, transient radicals, and enzymes, specifically within the context of light sand soils. This comprehensive approach helps professionals understand the chemical and biological factors that shape soil productivity.

Key Features

Examines the impact of different cropping systems and tillage methods on biologically active substances in soil.

Provides a comparative analysis of allelopathic plant-soil interactions to improve agricultural understanding.

Analyzes how phytotoxins accumulate and their potential to inhibit the development of cultivated plants.

Covers diverse agricultural practices including crop rotation, no tillage, and conventional tillage.

Investigates specific substances such as amino acids, auxins, humic acids, and enzymes in light sand soils.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
07 July 2018
Listed Since
11 July 2018

Barcode

No barcode data available

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