Water Penetration and Holding Capacity for Leafy Vegetables

Water penetration and holding capacity are dependent on soil structure including aggregate stability which allows for water to enter the soil and for the pores of the soil to retain that water.

Water access is especially important for leafy vegetables as they have a short growth cycle. They rely heavily on water and nutrients to retain their quality.

The four-species consortium of symbiotic, arbuscular mycorrhizal fungi (AMF) in MycoApply® aids the columnal (vertical) formation of the soil structure which allows water to penetrate deeper into the soil profile, as well as promoting pore development that helps retain water until it is absorbed by the plant. In a poorly structured soil, the soil’s platelets lay horizontal instead of vertical which results in the development of hard pans which prevent water to penetrate beyond the hard pan. When a rain event occurs, poorly structured soil will form water-logged areas from pools of water instead of water penetrating into the root zone as in health soils.