Table 2.

Selected physico-chemical characteristics of the soil at both sites.

	pH (1:2.5 w/v H2O)	Total organic C mg g−1	Total N mg kg−1	Available P mg kg−1	Available K mg kg−1	Available Mg mg kg−1	Sand 2.00–0.063 mm % w/w	Silt 0.063–0.002 mm % w/w	Clay <0.002 mm % w/w	Textural Class† (UK)
Dessert orchard, tree row
Block 1	8.1	46.5	2.0	47.0	741	98	35	34	31	CL
Block 2	8.1	36.1	1.7	51.4	706	101	37	31	32	CL
Block 3	7.9	37.2	1.8	56.4	749	111	36	31	33	CL
Dessert orchard, aisle
Block 1	7.9	54.9	2.8	29.6	488	76	36	31	33	CL
Block 2	7.8	48.9	2.7	30.2	463	60	36	31	33	CL
Block 3	7.9	41.2	2.2	27.8	405	55	37	30	33	CL
Cider orchard, tree row
Block 1	5.8	18.8	2.1	13.9	243	207	15	55	30	ZCL
Block 2	5.4	14.7	1.7	5.6	133	142	37	41	22	CL
Block 3	5.4	19.4	2.1	18.3	232	140	20	52	28	ZCL
Cider orchard, aisle
Block 1	5.8	20.8	2.2	10.0	201	227	18	53	29	ZCL
Block 2	5.7	16.2	1.9	4.0	96	153	22	50	28	CL
Block 3	5.8	20.0	2.2	5.9	157	206	15	55	30	ZCL
P values from two-way analysis of variance
Vegetation	0.681	0.116	0.011	<0.001	<0.001	0.825	0.467	0.676	0.226
Orchard	<0.001	<0.001	0.243	<0.001	<0.001	<0.001	0.003	<0.001	0.006
Interaction	0.034	0.241	0.053	0.011	0.003	0.055	0.415	0.342	0.614

Values are based on a single homogenisation of 24 subsamples.

^†CL = clay loam and ZCL = silty clay loam texture, based on the UK soil texture triangle (Avery, 1973).