Soil Water Evaporation: Long‐Term Drying as Influenced by Surface Residue and Evaporation Potential

Abstract

AbstractEvaporation with time was measured from wetted columns of fine sandy loam treated with seven rates of surface residue and subjected to six different evaporation potentials (shaded and unshaded columns in each of three trials). With either shaded or unshaded columns, increasing the rate of soil water evaporation by increasing evaporation potentials or by decreasing rates of surface residue resulted in greater total soil water evaporation after 60 days drying. Surface residue influenced soil temperatures during first and third stage drying and decreased the range between maximum and minimum temperature.