Comparative Analysis of the Spectral Response to Soil Salinity of Saline-Sodic Soils under Different Surface Conditions

被引:8
|
作者
Ren, Jianhua [1 ]
Zhao, Kai [2 ]
Wu, Xiangwen [1 ]
Zheng, Xingming [2 ]
Li, Xiaojie [2 ]
机构
[1] Harbin Normal Univ, Heilongjiang Prov Key Lab Geog Environm Monitorin, Harbin 150025, Heilongjiang, Peoples R China
[2] Chinese Acad Sci, Northeast Inst Geog & Agroecol, Changchun 130102, Jilin, Peoples R China
基金
中国国家自然科学基金;
关键词
desiccation cracking; saline-sodic soils; soil salinization; spectral response; INFRARED REFLECTANCE SPECTROSCOPY; SALT-AFFECTED SOIL; QUANTITATIVE-ANALYSIS; SEMIARID REGION; METHODS PLSR; CRACKING; SALINIZATION;
D O I
10.3390/ijerph15122721
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Desiccation cracking is a very common surface soil phenomenon of saline-sodic land. The objective of this study was to investigate the effects of salt content on the spectral reflectance of soil with and without desiccation cracks. To achieve our objective, a cracking test was performed using 17 soil samples. Following the tests, crack parameters were extracted, and correlation analysis was then performed between crack parameters and four soil properties: Na+, salinity (total concentration of ions), pH, and electric conductivity (EC). In order to select the optimum spectral measurement method and develop prediction models, spectral response to different soil properties were compared between the cracked soil samples and the comparative soil samples composed of the 2 mm particle size fraction processed by traditional methods. The results indicate that soil salinity dominated cracking propagation with a positive correlation. Since area and volume scattering are closer to what occurs in the field, a greater spectral response to soil properties was found for cracked soil samples relative to the comparative soil samples in the near-infrared and shortwave-infrared regions. The R-2 of optimal linear prediction models based on the cracked soil samples were 0.74, 0.67, 0.58, and 0.67 for Na+, salinity, pH, and EC, respectively.
引用
收藏
页数:13
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