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Applied Biological Chemistry

Table 1 Physicochemical properties of the organic amendments used in the pot experiment

From: Yield, functional properties and nutritional compositions of leafy vegetables with dehydrated food waste and spent coffee grounds

Amendments

pH

(1:10, H2O)

EC

(dS/m)

WC

OM

Total N

P2O5

K2O

CaO

MgO

NaCl

(%)

SCGs

5.29 ± 0.03

6.66 ± 0.39

9.08 ± 1.05

44.26 ± 3.01

2.21 ± 0.21

10.04 ± 0.01

2.83 ± 0.25

2.38 ± 0.11

2.11 ± 0.19

0.01 ± 0.00

DFWP

5.41 ± 0.01

7.44 ± 0.02

4.60 ± 0.53

51.18 ± 5.24

3.25 ± 0.17

18.54 ± 0.32

1.67 ± 0.11

2.80 ± 0.09

4.96 ± 0.44

1.12 ± 0.17

  1. SCGs Spent coffee grounds DFWP Dehydrated food waste powder WC Water content OM Organic matter N nitrogen
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