Abstract

Biochar is used as a new type of fertilizer in agriculture; however, its effect on the fate of fumigants in soil is not fully understood. The objective of this study was to investigate the effects of biochar on methyl isothiocyanate (MITC) degradation in soil in laboratory incubation experiments, including the effects of biochar composition, amendment rate, moisture, temperature, soil sterilization and soil type. The dissipation pathways of MITC in biochars included adsorption and chemical degradation. The adsorption of MITC by biochars was positively correlated with the specific surface area (SSA) of the biochar. Biochar with a high SSA and low H/C value (such as biochar type BC-1) reduced MITC degradation in soil substantially; following BC-1 amendment, the degradation rate was 73.9% slower than in unamended soil. The degradation of MITC was positively correlated with the H/C value of biochar, and MITC degradation in soil increased 2.2–31.1 times following amendment with biochars with higher H/C values (e.g. biochar types BC-3–6). The biochar with the lowest organic matter and low H/C value did not affect the fate of MITC in soil. Biochars affect abiotic degradation processes more than biodegradation. When soil samples had a higher water content (>10%), higher temperature (40°C), and lower organic matter, the addition of BC-1 biochar reduced MITC degradation substantially; and this did not change significantly when the amendment rate increased. However, BC-4 biochar accelerated MITC degradation with increasing amendment rate, increasing temperature, and decreasing soil water content. The differences in degradation rates due to soil type were minimized by amendment with BC-4, but significant differences in BC-1. The results showed that the rational use of biochar has the potential to reduce MITC emission by accelerated degradation and adsorption.

Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call