Physicochemical Properties of Soil Cultivated with Durian (Durio zibethinus Murr.) in Gua Musang, Kelantan

Abstract

This study was carried out in an area cultivated with durian in Gua Musang, Kelantan with a soil series of Rengam-Jerangau. The objective of this study was to determine the physicochemical properties of soil cultivated with durian at different elevations and samplings. The soil composite sampling was determined at three elevations (top, middle and bottom elevation) marked using GPS coordinate with two different depths (0-15 cm and 15-30 cm). The United States Department of Agriculture (USDA) of the soil texture is clay with bulk density ranging between 0.98 to 1.11 g/cm3. Significant parameters at alpha value of 95% include total carbon content (0.903% until 1.389%), total sulphur content (0.059% to 0.100%), exchangeable bases calcium, potassium and sodium at 3.520 cmolc/kg to 5.582 cmolc/kg, 0.380 to 0.581 cmolc/kg and 0.101 to 0.155 cmolc/kg respectively. From the significant parameters, only exchangeable potassium was affected by the by both elevation and depth of the sampling while the other parameters were only affected by the elevation. As some of the nutrients had been classified as low, extensive measures need to be done for healthy growth performance.

Use of the Diagnosis and Recommendation Integrated System (DRIS) for Determining the Nutritional Balance of Durian Cultivated in the Vietnamese Mekong Delta

“…The pH value of soils was 4.5-5.0, which was extracted in distilled water with a ratio of soil/distilled water (1:2.5). According to Amran et al [28], who reported that durian thrives well in soil pH ranges from 5.5 to 6.5. Therefore, soil pH of the study locations was lower than that in optimal threshold of approximately 1.0 unit.…”

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“…Warm temperatures is the best environment in for growth durians. The warmer climate aids the flower formation and fruiting process, which increases durian yields (Amran et al, 2023). The proper humidity helps durian plants thrive and enhances pollination, which is crucial for fruit formation.…”