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Substrate evaluation for horticultural use in arid zones of the Patagonia region, Argentina

Country:Argentina
Student(s):ALIAGA, Félix Alejandro ARCE, Patricio Martín PORMA FAVRE, Jeremías Lihuen
Grade Level:Secondary School (grades 9-12, ages 14-18)
GLOBE Teacher:Ana Beatriz Prieto
Contributors:HICK, Christian
Report Type(s):International Virtual Science Symposium Report
Protocols:Air Temperature, Precipitation, Wind, Soil Moisture - Gravimetric, Soil Characterization, Soil Fertility
Presentation Poster: View Document
Optional Badges:I am a Collaborator, I make an Impact, I am an Engineer
Language(s):
Date Submitted:02/24/2018
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In 2015 the Calbuco volcano erupted depositing volcanic ash. In the Patagonian steppe, the availability of water decreases in summer, when it is necessary for the irrigation of crops. The use of volcanic ash and yerba mate as a substrate for the growth of radishes was evaluated. The retention of water and the growth of the radish in the garden were compared with the greenhouse using the following substrates: volcanic ash, mixture (volcanic ash, soil and vermicompost), yerba mate and control soil. Physical-chemical analyzes of the substrates were performed. The water content of the soil was determined before irrigation. Radish growth was determined by the total weight of the plants, the length of the longest leaf, the wet and dry weight of the leaves and the weight of the radish. Volcanic ash is poor in nutrients, has greater water retention than control soil, when mixed with organic substrates improves. There was no significant difference in the growth of the radish with the mixture of the vermicompost, the quality was similar. The growth of the radish in the mixture of grass and soil was lower. It is concluded that it is more favorable to use volcanic ash mixed with organic substrates.



Comments

Well done! Your graphs are clear, your project is interesting, and the effort was considerable. Question: did the taste of the radishes vary? You may want to add a discussion of how students divided up the work involved. Did you share your findings with local radish growers?
Thank you very much. We are glad that the work has pleased you.
We do not analyze the taste of radishes. Only the size.

We did the work among the 3 students in the Science Club of the school. But we also took extra time to prepare the soil, perform analyzes (soil moisture required more time and measurements after harvesting).
Sometimes someone took notes and others made the measurements, but in general we did the work among the three.

We show our research to producers and also in various school environments, at science fairs, science club meetings and also at the INNOVAR fair where we were selected in the catalogs (2016 - p. 216) and (2017 - p. 202 https://issuu.com/innovar)

The first research work on this topic in 2016 was a finalist in Google Science Fair and had a lot of media coverage, we had many interviews. http://www.telam.com.ar/notas/201607/156596-cenizas-finalistas-cultivos-abonos.html

Félix, Jeremías and Martín