Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of wood vinegar on soil pH, soil salinity )EC( and some characteristics of Zea mays .L

Document Type : Analytic Review

Authors
Tabarak Hussein Baqir
Khalil Yasser Khalil Yasser
College of Agriculture, University of Kufa, Najaf, Iraq.
10.48311/fsct.2026.117883.82948
Abstract
A field experiment was conducted at the College of Agriculture Research Station, University of Kufa on sandy loam soil to evaluate the effects of wood vinegar on soil properties and the growth of yellow corn (Zea mays L.). Five concentrations of wood vinegar (0, 1, 5, 25, and 50 ml.L⁻¹) were applied in three increments over three months. Results indicated that wood vinegar significantly reduced soil electrical conductivity (EC), with the 50 ml L⁻¹ (BCH50) treatment yielding the lowest EC of 0.425 dS.m⁻¹ after the first application, compared to 1.495 dS.m⁻¹ in the control. Similarly, the third BCH50 application reduced EC to 0.516 dS.m⁻¹. Soil pH was also reduced, with BCH50 decreasing it to 5.90, while the control pH was 8.0. Wood vinegar treatments significantly enhanced corn vegetative growth. Plant height increased with concentration, with BCH50 achieving maximum heights of 65.5, 69.25, and 79.75 cm across the three applications. Fresh weight also increased, peaking at 171.5 g with BCH 50. However, the highest dry weight was recorded at the medium BCH25 concentration (59.525 g), surpassing both BCH1 (46.125 g) and BCH50 (40.5 g). The results demonstrate that while medium and high concentrations enhance vegetative growth, the medium concentration promotes more balanced dry matter accumulation.
Keywords
Wood Vinegar
pH
EC
Zea mays L

Subjects

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