Lime effects in a no-tillage system on Inceptisols in Southern Brazil

The aim of this study was to evaluate the effects of three methods of lime application (on the surface, via plowing and harrowing and via subsoiling and harrowing) in NT establishment from degraded pasture on the soil acidity dynamics and the availability of nutrients in soil with high acidity. For this, a field experiment was installed in a family farming property located in the Southeast region of Parana State (Brazil), in a Dystrudepts. The treatments were three application methods, without and with 15 Mg ha(-1) of lime, in order to raise the base saturation to 70%, for the establishment of NT. The crop rotation was black-oat + hairy vetch (2012), maize (2013/14), black-oat (2014 and 2015), maize (2014/15) and common bean (2015/16). Eighteen months after application, disturbed soil samples were collected from the 0-0.10 and 0.10-020 m layers to evaluate the soil organic carbon content (SOC), active acidity ( PH), potential acidity ( H + Al), exchangeable acidity (Al3+), exchangeable calcium (Ca2+), magnesium (Mg2+), and potassium (K+), available phosphorus (P) and soil micronutrients [iron (Fe), copper (Cu), zinc (Zn) and manganese (Mn)]. Accumulated crop dry mass and grain yield and agronomic efficiencies (AE) were also evaluated. Liming increased SOC at 0-0.10 m layer compared to the conditions prior the installation of the experiment. However, there were no differences between the liming methods of application. Liming also increased soil PH, Ca2+, and Mg2+ contents and reduced H + Al and Al3+ in all methods of application. The accumulated crop diy mass was influenced by the treatments with results following the order: lime incorporated via subsoiling and harrowing higher than incorporated via plowing and harrowing higher than on the surface. On the other hand, in relation to the accumulated maize grain yield lime incorporated via subsoiling and harrowing lower than on the surface lower than incorporated via plowing and harrowing. (C) 2019 Elsevier B.V. All rights reserved.