Effects of food waste compost on the shift of microbial community in water saturated and unsaturated soil condition

Applied Biological Chemistry

Table 3 Yields and chemical properties in soil applied with food waste after harvesting rice and pepper at harvesting stage

Crops	Treatment	pH (1:5)	EC (dS m⁻¹)	TC (g kg⁻¹)	TN (g kg⁻¹)	CN (mg kg⁻¹)	Ex. Na (cmolc kg⁻¹)	ESP (%)	Yields (g plant⁻¹)
Rice	0	7.16	0.32	9.01	0.76	11.9	0.24	1.76	25.2^a
	10	7.31	0.35	11.11	1.00	11.1	0.24	1.91	25.6^a
	20	7.38	0.35	13.25	1.22	10.9	0.25	1.86	23.1^a
	40	7.77	0.43	17.65	1.70	10.4	0.25	1.65	11.9^b
	60	7.81	0.65	18.72	1.86	10.1	0.29	2.06	3.4^c
	LSD_0.05	0.24	0.06	2.20	0.36	0.12	0.03	0.37	7.23
Pepper	0	7.46	0.43	9.82	0.81	12.1	0.20	2.28	138.3^d
	10	7.66	0.53	11.21	1.02	11.0	0.31	3.45	167.1^cd
	20	7.75	0.61	11.15	1.02	10.9	0.36	3.23	207.9^ab
	40	7.95	0.69	12.78	1.16	11.0	0.36	3.17	219.9^a
	60	7.98	0.98	16.89	1.65	10.3	0.64	5.55	183.4^bc
	LSD_0.05	0.11	0.33	2.12	0.21	0.35	0.08	ns	30.5
Crop(A)		***	***	***	***	***	***	***	***
Food waste compost (B)		***	***	***	***	**	***	*	***
A × B		ns	Ns	***	***	**	*	ns	***

Means followed by a common letter are not significantly different
ESP exchangeable sodium percentage, LSD least significant difference test (p < 0.05)
*, ** and *** denotes significance at 5, 1 and 0.1% level, respectively