Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Powiadomienia systemowe
  • Sesja wygasła!
  • Sesja wygasła!
  • Sesja wygasła!

Znaleziono wyników: 1

Liczba wyników na stronie
first rewind previous Strona / 1 next fast forward last
Wyniki wyszukiwania
Wyszukiwano:
w słowach kluczowych:  precipitation of the cold period
help Sortuj według:

help Ogranicz wyniki do:
first rewind previous Strona / 1 next fast forward last
EN
In this research paper analysis of the dynamics of the moisture content of the soil layer of chernozem and the accumulation of productive moisture reserves in its thickness was carried out, based on a set of data from 1947 to 2022. The change in the moisture regime within the periodically leaching water regime of the central part of the Left Bank ForestSteppe of Ukraine has been analyzed. The analysis was performed under the crops: winter wheat, spring barley, corn for grain and silage, sugar beet, sunflower in crop rotations of various types to a depth of 0–100 cm to 0–300 cm. The purpose of the research was to establish the features of the formation of reserves of productive moisture in the chernozem thickness in a seasonal dimension upon the dynamics of climatic parameters against the background of their intra century climatic variability for the conditions of the left bank part of the central Forest-Steppe of Ukraine. The generally accepted research methods were used: field, laboratory, mathematical, statistical and comparative calculation. Based on the conducted research, the following results were obtained. In order to form a non-flushing humidification regime, it is necessary to accumulate 117–135 mm in the thickness of 0–100 cm, which will correspond to a reserve in the thickness of 0–200 cm – 117–167 mm. For periodic flushing water regime 160–165 mm of moisture should be accumulated in the 0–100 cm thickness, which will provide a moisture reserve of 300 mm in the 0–200 cm thickness. The flushing water regime is formed with a moisture reserve in the thickness of 0–100 cm in the amount of 175mm, which provides a moisture reserve in the thicknesses of 0–150 cm and 0–200 cm – 250 mm and 315 mm, which corresponds to the reserve of NV-VRK, and the thickness of 0–300 cm is saturated with moisture in an amount of more than 400 mm (HB-VK). Calculation of the paired correlation coefficients showed that an inverse strong correlation (R > –0.70) was found between the amount of precipitation for November – March and the supply of moisture to the meter layer of soil (R > –0.70), and the consumption of moisture from the soil for April – July correlated with the precipitation for November – March at the level of direct strong correlation (R ≥ 0.70). The relationship with the moisture consumption from the moisture potential for April – August was at the level of an inverse strong correlation (R< 0.70), i.e. the higher the amount of precipitation during the autumn-winter-spring period (cold period), the less moisture is recorded in a meter-thick layer, the greater its consumption in April-July from the soil and the smaller consumption of moisture potential in April-August. The zone of the central Forest-Steppe is characterized by a periodically leaching water regime, when an average of 165 mm of moisture accumulates in a meter-thick chernozem, and therefore gravitates towards the values of the moisture reserve in the non-flushing water regime, which exceeds its value by 25mm, which is a stable trend of aridization of soil conditions in spring period. The conditions of moistening chernozems, formed in a long-term time interval under the present climatic conditions of the central part of the Left Bank Forest-Steppe, cannot be shifted under the influence of agrotechnical influences beyond the parameters of the non-leaching or periodically leaching water conditions in the agrocenosis. There is manifested the process of the self-regulation stability of the Forest-Steppe zone against active aridization and the “attack” of the Steppe on the Forest-Steppe.
first rewind previous Strona / 1 next fast forward last
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.