Page 156 - Soil Degradation, Conservation and Remediation

5.5 Salt-Tolerant Crops 145

Table 5.8 Salinity tolerance of some important crops
−1
Yield loss, ECe (dSm )
−1
Crop Threshold value, ECe (dSm ) 10 % 25 % 50 %
Asparagus 5.0 8.0 11.0 13.0
Barley 8.0 9.6 13.0 17.0
Beets 5.3 8.0 10.0 12.0
Beans 1.0 1.5 2.3 3.6
Broccoli 2.7 3.5 5.5 8.2
Cabbage 1.8 2.8 4.4 7.0
Canola 2.5 3.9 6.0 9.5
Carrot 1.0 1.7 2.8 4.6
Cauliflower 2.7 3.5 4.7 5.9
Celery 1.8 3.5 5.8 10.1
Corn 2.7 3.7 6.0 7.0
Cucumber 2.5 3.3 4.4 6.3
Lettuce 1.3 2.1 3.2 5.2
Oat 5.2 6.7 9.0 12.8
Onion 1.2 1.8 2.8 4.3
Peas 0.9 2.0 3.7 6.5
Potato 1.7 2.5 3.8 5.9
Rye 5.9 7.7 12.1 16.5
Safflower 5.3 8.0 11.0 14.0
Sorghum 4.0 5.1 7.1 10.0
Sugar beet 6.7 8.7 11.0 15.0
Sunflower 2.3 3.2 4.7 6.3
Triticale 6.1 8.1 12.0 14.2
Tomato 2.5 3.5 5.0 7.6
Wheat 4.7 6.0 8.0 10.0
Source: https://extension.usu.edu/files/publications/publication/AG-SO-03.pdf. Accessed on
15.8.2012

Study Questions
1. What do you mean by chemical degradation of soil? What are the different
types of chemical degradation of soil? Discuss the state of chemical degrada-
tion of soil.
2. Explain nutrient depletion of soil. Why in many soils there are negative nutrient
balances? Discuss nutrient leaching from soil.
3. Narrate natural and human-induced causes of soil acidity. Discuss Al and Mn
toxicity on plants.
4. Explain liming, lime requirement, and quality of lime. How do you determine
lime requirement of a soil? Discuss the factors affecting lime requirement
of soil.
5. How does soil mismanagement create soil salinity? Why is soil salinity a prominent
problem of arid and semiarid regions? Explain leaching requirement.