Response of coffee to lime

• Autor(a) principal: Chaves, Júlio C. D.
• Data de Publicação: 2014
• Outros Autores: Pavan, Marcos A., Igue, Kozen
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/15714
• topic: Coffea arabica; plant nutrition; dolomitic lime; cation ratio aluminum; soil acidity; Coffea arabica; nutrição; calcário dolomítico; relação cátions trocáveis; alumínio; acidez

Field experiments were conducted in a stablished coffee plantation for 8 years (1975-82) on Brazilian Oxisols to investigate the effects of liming these soils (0.0,2.5, 5 and 10 tons/ha) on the soil chemical properties, production and mineral nutrition of coffee (Coffea arabica L.) trees. The soil pH, cation exchange capacity (CEC) and exchangeable Ca and Mg increased, while exchangeable AI and K decreased whith increasing dolomitic lime rates. The lime effects were limited to the top soil only (0-30 cm). Liming significantly increased leaf Ca and Mg, reduced leaf Mn (eliminated the toxic effects), Zn and K, and had no effect on leaf N, P, and Cu in the leaves. The yields of coffee were increased by reducing the exchangeable Al and by adjusting the Ca-K, Ca-Mg, and Mg-K ratios to 13:1, 4:1 and 3:1, respectively. The best coffee yields were obtained with the lowest lime rate (2.5 tons/ha). Higher lime rates (5 and 10 tons/ha) resulted in decreased yields.