Impact of clod (aggregate) size on evaporation rate and soil moisture profile during the drying process

Abstract

AbstractLarge clods (centimetres in size) can be formed by tillage in clayey paddy fields where upland crops are planted. These clods cause early water depletion near the soil surface, which decreases crop germination and emergence rates. Because of the difficulty in reducing clod size, desiccation damage to seeds can be avoided by adjusting the seeding depth based on the clod size‐dependent soil moisture profile. This study aimed to clarify the effect of clod size on (1) the evaporation rate (E) and soil moisture profile and (2) the mobility of soil water during the drying process. Evaporation experiments were conducted in an air‐conditioned greenhouse with natural light using cylindrical columns filled with artificially made clods 3 (L columns) and 1 cm (S columns) in diameter. We measured E, potential evaporation rate (PE), and total soil moisture content (wtot) throughout the experiment and the soil moisture profiles at the end of the experiment. The water diffusivity (Dw) and apparent vapour diffusion coefficient (dvap) were calculated as the mobility of soil water and water vapour, respectively. We found that wtot was lower in the L column than in the S column, although not at the onset of the experiment. At the end of the experiment, the soil moisture content was lower in the L column than in the S column throughout the soil layer. In contrast, E/PE was higher in the L column than in the S column throughout the experiment and even at the same wtot. Regarding mobility, Dw was slightly greater in the L column than in the S column in the soil moisture content range, where vapour movement could be greater than liquid water movement. In addition, the ratio of dvap to the diffusion coefficient of water vapour in soil was higher than unity in both columns and was 2.4–3.2 times higher in the L column than in the S column. In summary, larger clods caused a higher evaporation rate and lower soil moisture content, owing to the increased enhancement of water vapour movement probably induced by wind.