Water-soluble cations in shoot dry weight of common bean and balance of ions in the soil in response to the magnesium application

Abstract

The increased magnesium (Mg) concentration in vegetables may be reduced due to inter-ionic inhibition caused by the concentration of other water-soluble cations that are mainly associated to low molecular weight organic anions. However, it is not known whether the levels of these compounds in crop residues are modified by increasing the Mg soil application. This study aimed to assess the effects of the application of Mg on the contents of water soluble cations [potassium (K + ), calcium (Ca 2+ ), magnesium (Mg 2+ ), cooper (Cu 2+ ), iron (Fe 2+ ), manganese (Mn 2+ ), and zinc (Zn 2+ )] on common bean plant residues. The experiment was conducted under greenhouse conditions with Ustoxix Quatzipsamment in completely randomized design in 4×5 factorial scheme, with three replicates. The treatments consisted of four rates of Mg (0, 50, 100 and 200 mg kg 1 , source magnesium chloride (MgCl 2 )) and five varieties of common bean of the carioca group [BRS Estilo, BRS Ametista, IPR Campos Gerais (CG), IPR Tangará and IAPAR Downloaded by [UQ Library] at 13:52 04 June 2016 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 81]. The Mg rates affected the contents of water soluble Ca 2+ , Mg 2+ , Cu 2+ , Fe 2+ and Mn 2+ in the extracts of bean residue. The soluble Mg 2+ showed a significant correlation with foliar Mg content, indicating the need for further research on the method used to assess nutrient availability

Macronutrient Fertilization on the Yield Components and Nutrition of Lima Bean

“…The dose of 0.50 cmol c Mg dm -3 promoted maximum concentration of Ca and Mg, 11.89 and 3.51 g kg -1 , respectively. In a study with bean cultivars as a function of the application of Mg doses (Canizella, Moreira, Moraes, & Fageria, 2016) verified increases in the uptake of Ca and Mg for cultivars.…”