TY -的A2 Cocozza克劳迪奥。非盟- Sulok凯文央Tawie AU -艾哈迈德Osumanu Haruna盟——Khew白菜袁AU -赖,裴唱盟——亿康先达Jarroop奥古斯丁美世盟——Wasli,穆罕默德先生PY - 2020 DA - 2020/12/16 TI -有机土壤改良剂对光合作用的影响特征的黑胡椒粉(Piper初步在马来西亚沙捞越冲积土SP - 8880162 VL - 2020 AB -黑胡椒中，主要采用常规方法种植，大量使用化学复合肥。有机土壤改良剂可以减少化肥用量。因此，本研究的目的是比较选定的土壤特性和成熟葡萄在使用发酵果汁、生物炭和堆肥后的生理性能。有五种治疗方法;每组重复5次，随机完整的组块设计。处理如下:(i) FNPK-NPK 15: 15: 15复合肥;FPJ(发酵植物汁);(iii) FPJBC (FPJ、生物炭和堆肥);FFJ(发酵果汁);和(v) FFJBC (FFJ，生物炭和堆肥)。 The results revealed that combined fermented juices, biochar, and compost positively improved soil bulk density, soil porosity, TOC, C/N ratio, available P, exchangeable K, and exchangeable Ca. The fermented juices incorporated with biochar and compost had favourable effects on the leaf chlorophyll concentration, Normalized Difference Vegetation Index (NDVI), and gas exchange rates such as photosynthesis, stomatal conductance, and transpiration. Pepper leaf chlorophyll, NDVI, and photosynthesis rate were negatively correlated with soil total N. These results suggested that introducing organic soil amendments such as fermented juices, biochar, and compost improved soil physiochemical properties and black pepper physiological traits. SN - 1687-7667 UR - https://doi.org/10.1155/2020/8880162 DO - 10.1155/2020/8880162 JF - Applied and Environmental Soil Science PB - Hindawi KW - ER -