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[Soil quality assessment under different cropping system and straw management in farmland of arid oasis region].
To reveal the regulatory mechanism of agricultural management practices on soil quality, an experiment was carried out to study the different cropping system and straw management on soil organic carbon and fractions and soil enzyme activity in farmland of arid oasis region, which would provide a scientific basic for enhancing agricultural resources utilization and sustainable development. In crop planting planning area, we took the mainly crop (cotton, wheat, maize) as research objects and designed long-term continues cropping and crop rotation experiments. The results showed that the soil organic carbon (SOC), soil microbial biomass C, labile C, water-soluble organic C, and hot-water-soluble organic C content were increased by 3.6%-9.9%, 41.8%-98.9%, 3.3%-17.0%, 11.1%-32.4%, 4.6%-27.5% by crop rotation compared to continues cropping, and 12%-35.9%, 22.4%-49.7%, 30.7%-51.0%, 10.6%-31.9%, 41.0%-96.4% by straw incorporated compared to straw removed, respectively. The soil catalase, dehydrogenase, β-glucosidase, invertase glucose, cellulase glucose activity were increased by 6.4%-10.9%, 6.6%-18.8%, 5.9%-15.3%, 10.0%-27.4%, 28.1%-37.5% by crop rotation compared to continues cropping, and 31.4%-47.5%, 19.9%-46.6%, 13.8%-20.7%, 19.8%-55.6%, 54.1%-70.9% by straw incorporated compared to straw removed, respectively. There were significant positive linear correlations among SOC, labile SOC fractions and soil enzyme. Therefore, we concluded that labile SOC fractions and soil enzyme were effective index for evaluating the change of SOC and soil quality. Based on factor analysis, in arid region, developing agricultural production using cropland management measures, such as straw-incorporated and combined short-term continues cotton and crop rotation, could enhance SOC and labile SOC fractions contents and soil enzyme activity, which could improve soil quality and be conducive to agricultural sustainable development.
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