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Effect of Iron and Iron Chelators on the Decomposition of Wheat Residue
Author(s) -
Hunter W. J.,
Kuykendall L. D.
Publication year - 1999
Publication title -
journal of agronomy and crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.095
H-Index - 74
eISSN - 1439-037X
pISSN - 0931-2250
DOI - 10.1046/j.1439-037x.1999.00342.x
Subject(s) - ethylenediaminetetraacetic acid , chemistry , chelation , decomposition , residue (chemistry) , straw , incubation , crop residue , ethylenediamine , agronomy , inorganic chemistry , biochemistry , organic chemistry , biology , ecology , agriculture
The influence of two iron sources, FeCl 3 and iron ethylenediaminetetraacetic acid (FeEDTA), and an iron chelator, ethylenediamine di‐o‐hydroxyphenylacetic acid, on wheat straw decomposition was monitored in laboratory incubations. Adding FeCl 3 or FeEDTA to the incubation buffer did not alter the rate of decomposition, but the addition of the iron chelator, EDDHA, slowed decomposition significantly. These data suggest that microorganisms that produce iron chelators might be used to reduce residue decomposition in the field.