Table 1 Average of measured soil characteristics within the farms across our four subgroups. Standard deviation is within parentheses.
From: Soil and cherry bacterial communities predict flavor on coffee farms
Soil characteristics | ||||
|---|---|---|---|---|
Shade + quality farms | Shade + no quality farms | Sun + quality farms | Sun + no quality farms | |
Ca (ppm) | 1026 ± (1053) | 640 ± (399) | 552 ± (276) | 916 ± (369) |
Mg (ppm) | 134 ± (144) | 70 ± (34.3) | 52 ± (23.9) | 99 ± (59.4) |
B (ppm) | 1 ± (0.1) | 0.8 ± (0.2) | 0.7 ± (0.1) | 0.7 ± (0.2) |
Fe (ppm) | 550 ± (547) | 239 ± (197) | 392 ± (386) | 440 ± (324) |
K (ppm) | 180 ± (121) | 82 ± (55) | 67 ± (31) | 73 ± (40) |
Zn (ppm) | 6 ± (4) | 16 ± (11) | 6 ± (3) | 10 ± (5) |
P (ppm) | 40 ± (40) | 10 ± (5) | 13 ± (8) | 8 ± (3) |
Min N (kg N/ha) | 34 ± (15) | 32 ± (17) | 49 ± (15) | 49 ± (31) |
Microbial Biomass (mg/kg) | 1389 ± (680) | 1218 ± (511) | 1962 ± (722) | 1904 ± (1150) |
Organic Matter (%) | 12 ± (3) | 11 ± (5) | 10 ± (4) | 10 ± (4) |
C.E.C. (meq/100 g) | 10 ± (7) | 8 ± (3) | 7 ± (2) | 11 ± (4) |
Solvita Index Score | 42 ± (12) | 37 ± (14) | 50 ± (11) | 47 ± (17) |
Soil Respiration (mg/kg) | 62 ± (31) | 54 ± (23) | 88 ± (33) | 85 ± (52) |
C: N Ratio | 12 ± (1) | 12 ± (2) | 12 ± (1) | 12 ± (1) |
pH | 5 ± (0.4) | 5 ± (0.2) | 5 ± (0.2) | 5 ± (0.4) |
Silt (%) | 31 | 30 | 27 | 26 |
Clay (%) | 11 | 13 | 9 | 8 |
Sand (%) | 58 | 56 | 64 | 66 |
Base saturation (%) | 47 ± (5) | 40 ± (11) | 37 ± (11) | 47 ± (5) |
