Assessment of Soil Physical Properties from Different Blocks of Jaipur District, Rajasthan, India
Surykant Sharma, Amreen Hasan, Tarance Thomas, Tarun Kumar, Vinayak Sharma, Amrita Sharma, Arun Alfred David
International Journal of Plant & Soil Science · pp. 87–95 · Published 7 Jun 2022
10.9734/ijpss/2022/v34i2031131Abstract
The year 2021-2022, An analysis experiment was done for identification physical properties from the Rajasthan state at the Jaipur district area. For further study, twenty-seven soil samples were taken from farmer's fields in different three blocks of Jaipur district at depths 0-15 cm, 15-30 cm and 30-45 cm. The soil texture in the examined region was sandy loam. The difference of soil color also noticed in both the Air-dry condition and Moist condition and the color was light yellowish brown (10YR6/4) to brownish yellow (10YR5/8) and bulk density was from 1.24-1.34 Mg m-3, The range of particle density was from 2.27-2.34 Mg m-3 and the pore space 37.77 to 43.65 %. The water retaining capacity % (WRC %) of soil ranged between 43.56 to 57.28 %. The specific gravity of soil ranged between 2.33 to 2.46. The manure and organic fertilizers are suitable for good soil health and maximum crop production at the farmer’s field.
Cited by 3
Rameshwar Choudhary, Triyugi Nath, Pavan Kumar Sharma, Pramod Kumar Nagar, Anil Kumar Meena, Indar Raj Naga · International Journal of Plant & Soil Science · 2024
Shweta Kodihal, M. P. Akhtar · Water Resources Management · 2023
Pukhraj Kumawat, Yad Vir Singh, Prem Kumar Bharteey · Current World Environment · 2025
Related research
- Evaluation of Physio-Chemical Properties of Locally Produced Raw Milk in Sylhet City Corporation Area, Bangladesh — shares topic coverage
- Modelling of Hydration Characteristics of Five Varieties of Cowpea Grains — shares topic coverage
- Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice — shares topic coverage
- Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours — shares topic coverage
- Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
3
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.