Lime-nitrogen application affects nitrification, denitrification, and N2O emission in an acidic tea soil

Lime-N (calcium cyanamide, CaCN₂) acts as both fertilizer and pesticide. Lime-N may reduce nitrous oxide (N₂O) emission from soil, although its effectiveness and the relative mechanisms are not well understood. The aim of the study was to quantify the effect of lime-N on N₂O emission from the acidic soil of tea fields. The study design consisted of two treatments: conventional fertilizer (CF) (application of conventional organo-chemical fertilizer) and lime-N (LN) (application of approximately 53 % of the applied N as lime-N and the remaining as conventional organo-chemical fertilizer). Both treatments had the same amount of N, P₂O₅, and K₂O applied to soil between plant canopies; fertilizer was incorporated into soil. We measured N₂O emissions and environmental and microbial parameters of soil between plant canopies and under the canopy of tea plants, including the concentrations of dicyandiamide and cyanamide derived from lime-N. Nitrous oxide emission from soil between plant canopies was lower in the LN treatment than in the CF treatment, and soil ammonium oxidation activity and soil denitrification rate decreased after lime-N application. We applied the acetylene inhibition technique and analyzed isotopomer ratios of N₂O; the results of both techniques suggested that denitrification was the major process of N₂O production in the soil between plant canopies, despite relatively low water-filled pore space. Cumulative N₂O emission over the 366 days of the experiment was 36.0 % lower in the LN treatment than in the CF treatment (P?<?0.05). Our results suggest that lime-N application decreases N₂O emission by inhibiting both nitrification and denitrification processes in the acidic soil.     

Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat Flours

This study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and amylose content was determined along with pasting properties by Rapid Visco Analyser (RVA), thermal properties by differential scanning calorimetry (DSC), and the distribution of amylopectin chain length by high‐performance anion exchange chromatography (HPAEC). Twenty flours were used to prepare WSN. As expected, 5–6% lower amylose content was associated with good WSN quality (higher scores in softness, elasticity, and smoothness). RVA analysis indicated that the pasting temperature had the greatest influence on WSN quality, while breakdown and setback showed slight effects on WSN quality. DSC results showed that lower endothermal enthalpy (ΔH) in the amylose‐lipid complex was associated with good WSN quality. Chainlength distribution of amylopectin by HPAEC was not an important factor in relation to WSN quality.