Table 1.

Selected properties of the different paddy soil samples. The values are averages ± standard errors based on three replications.

Soil sample No.	Soil texture	pH	EC (dS/m)	Organic matter (g/kg)	Available N (mg/kg)	Available P (mg/kg)	Available K (mg/kg)
1	Sandy loam	6.0 ± 0.35	0.65 ± 0.05	38 ± 2.21	112.36 ± 4.56	76.14 ± 2.27	227.30 ± 6.32
2	Silty loam	6.4 ± 0.11	0.79 ± 0.03	27 ± 1.64	105.17 ± 1.98	25.72 ± 0.85	124.15 ± 2.55
3	Sandy loam	6.5 ± 0.23	0.83 ± 0.17	31 ± 0.92	103.84 ± 6.12	68.55 ± 4.38	87.60 ± 3.24
4	Clay loam	5.8 ± 0.38	1.21 ± 0.09	43 ± 1.13	120.57 ± 3.50	45.70 ± 3.14	175.16 ± 8.05
5	Loamy	6.9 ± 0.19	0.57 ± 0.03	25 ± 2.27	115.20 ± 2.03	105.61 ± 7.42	256.42 ± 2.86
6	Silty clay	5.9 ± 0.42	1.06 ± 0.06	29 ± 0.64	131.91 ± 4.35	83.46 ± 2.95	96.50 ± 4.50
7	Clay loam	6.7 ± 0.24	0.72 ± 0.11	36 ± 1.08	137.82 ± 7.40	117.23 ± 5.08	306.15 ± 7.12