Water Penetration and Holding Capacity for Legumes

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. Legumes rely on soil water and soil structure as soils without these will impact nodulation and nitrogen fixation. The ability of legumes to come in contact with nodulation bacteria, nodulation formation with access to nutrients (especially phosphorus) and water for the resulting productivity will develop a higher quality and quantity yield.

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 and/or AMF. 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 and roots to penetrate beyond the hard pan. When a rain event occurs, poorly structured soil will become water-logged with pools of water instead of water penetrating into the root zone as with healthy soils.